Temperature control of Ginjo sake mashing process by automatic fuzzy modeling using fuzzy neural networks

Journal of Fermentation and Bioengineering

Volumn 85, Issue 1, 1998, Pages 107-112

  Honda, Hiroyuki ^a   Hanai, Taizo ^a   Katayama, Akemi ^a   Tohyama, Hisao ^b   Kobayashi, Takeshi ^a  

^a NAGOYA UNIVERSITY   (Japan)

^b Sekiya Brewing Co Ltd   (Japan)

Author keywords

Fuzzy neural networks; Ginjo sake fermentation; Modeling; Process control; Sensory evaluation

Indexed keywords

COMPUTER SIMULATION; FERMENTATION; FUZZY CONTROL; NEURAL NETWORKS; PROCESS CONTROL; TEMPERATURE CONTROL;

FUZZY NEURAL NETWORKS; SAKE MASHING PROCESS;

BIOTECHNOLOGY;

ARTICLE; AUTOMATION; DATA ANALYSIS; FERMENTATION; MODEL; NERVE CELL NETWORK; NONHUMAN; QUALITY CONTROL; SIMULATION; THERMOREGULATION; WINE;

EID: 0031908303     PISSN: 0922338X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0922-338X(97)80363-7     Document Type: Article

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