Grey prediction fuzzy control for pH processes in the food industry

Journal of Food Engineering

Volumn 96, Issue 4, 2010, Pages 575-582

  Chung, Chao Chin ^a   Chen, Ho Hsien ^a   Ting, Ching Hua ^b  

^a NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^b NATIONAL CHIAYI UNIVERSITY   (Taiwan)

Author keywords

Acetobacter xylinum; Cellulose production; Fermentation process; Grey modelling; Predictive control

Indexed keywords

ACETOBACTER XYLINUM; CELLULOSE PRODUCTION; FERMENTATION PROCESS; GREY MODELLING; PREDICTIVE CONTROL;

ACIDS; CELLULOSE; FERMENTATION; FUZZY CONTROL; HYDROCHLORIC ACID; PH EFFECTS; PREDICTIVE CONTROL SYSTEMS; TANKS (CONTAINERS); TITRATION;

PROCESS CONTROL;

ACETIC ACID; BACTERIA; CELLULOSE; FERMENTATION; FUZZY LOGIC; HYDROCHLORIC ACID; PROCESS CONTROL; TANKS; VOLUMETRY;

GLUCONACETOBACTER XYLINUS;

EID: 70350565513     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.09.004     Document Type: Article

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