Application of fuzzy control theory to the sake brewing process

Journal of Fermentation and Bioengineering

Volumn 72, Issue 2, 1991, Pages 115-121

  Oishi, Kaoru ^a   Tominaga, Mitsunori ^a   Kawato, Akitsugu ^a   Abe, Yasuhisa ^a   Imayasu, Satoshi ^a   Nanba, Akira ^b  

^a Gekkeikan Sake Company Ltd   (Japan)

^b PREFECTURAL UNIVERSITY OF HIROSHIMA   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

COMPUTER PROGRAMMING - ALGORITHMS; COMPUTER SIMULATION; CONTROL SYSTEMS - COMPUTER APPLICATIONS; MATHEMATICAL TECHNIQUES - FUZZY SETS;

ON-LINE SENSORING; SACCHAROMYCES CEREVISIAE; SAKE BREWING PROCESS;

WINE;

ALCOHOL;

ARTICLE; COMPUTER SIMULATION; CONTROL SYSTEM; FERMENTATION; JAPAN; NONHUMAN; RICE;

SACCHAROMYCES CEREVISIAE;

EID: 0025780935     PISSN: 0922338X     EISSN: None     Source Type: Journal    
DOI: 10.1016/0922-338X(91)90320-G     Document Type: Article

References (24)

1. Yeast growth and ethanol production in sake mashing
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3. Dissolution of koji in sake mashing
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6. Development of an adaptive control system for the sake fermentation process
7. Outline of a new approach to the analysis of complex systems and decision processes
8. An experiment in linguistic synthesis with a fuzzy logic controller
9. Fuzzy control
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11. An analysis of human decision-making in cement kiln control and the implications for automation
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16. Application of the fuzzy control to the glutamic acid fermentation process
17. Application of fuzzy control for baker's yeast production
18. Physiological state control of fermentation process
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20. Performance of sake mash brewing with fuzzy control
21. Sake brewing using the liquefied product of rice slurry as raw material (Kakemai)
22. Automatic adjustment of fuzzy membership function with a neural network
23. Kinetic analysis for batch ethanol fermentation of Saccharomyces cerevisiae
24. Estimation of total extract concentration in sake