清酒発酵プロセスの適応的制御 : 清酒発酵プロセスにおけるコンピュータ制御システムの開発(第2報)

概要

論文の詳細を見る
We developed an on-line control system with the aid of a microcomputer for the sake fermentation process (Moromi) using liquiefied rice as a raw material (Kakemai). The ethanol production rate was expressed with the "integrated ethanol concentration model" proposed by Nanba et al. This model was arranged for the sake fermentation process, and was adequate to simulate the process after yeast growth had finished. However, the parameters of the model, initial fermentation rate and decay constant, differed in several fermentation tests under various conditions, and changed with the passage of time. We therefore applied an adaptive control algorithm, in which the parameters of the model were identified each time. In a control test, the process was well controlled and coincided well with a reference process.
社団法人日本生物工学会の論文
1990-11-25