ファジイ制御法を用いた清酒製造試験 : 清酒もろみ工程のファジイ制御(2)

概要

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The six runs of a test of sake brewing based on fuzzy control theory were conducted in a pilot scale fermentor (total rice, 45kg) compared with the traditional sake brewing (2 runs) based on manual handling techniques by the tradiational experts (Toji). The fuzzy control brewing could produce almost the same results as manual handling ones in terms of fermentation time, alcohol, amino acidity, and acidity of sake. Also sensory evaluation by 6 panellers evaluated both brewed sake equally and as the membership functions were slightly revised, better evaluation was obtained in fuzzy control brewing. It was suggested that computer-aided sake brewing based on fuzzy control theory might replace the traditional sake brewing technologies in the near future.
社団法人日本生物工学会の論文
1990-03-25