発酵速度軌道制御による清酒発酵プロセスのオンライン制御

概要

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A new method for controlling the sake mashing process was developed. First, the trajectory of the ethanol production rate was calculated from the ethanol concentration and rice liquefaction rates using the differential equations for ethanol production and the liquefaction of rice or the curve fitting method. Control of the ethanol production rate to trace the set trajectory was performed by manipulating the temperature. When the initial glucoamylase activity is less than 55-60 units/g-rice, the standard deviations for the ethanol concentration and sake meter(density)in the controlled sake mash must be 0.16%v/v(1.26 g/l)and 2.1(0.0015 d^<15>), respectively. The success of this control method appears to be due to the uniqueness of the rate limiting step, liquefaction, which results in glucose limitation later in the process.
1994-11-25