統計処理データを利用した: 吟釀もろみの制御用ファジィルールの構築

Translated title of the contribution: Construction of fuzzy rules based on statistically analyzed data for control of the sake (Ginjo)making process.

西田 淑男, 深谷 伊和男, 高橋 伸幸, 花井 泰三, 本多 裕之, 小林 猛

Research output: Contribution to journalArticle

Abstract

In order to control Ginjo moromi fermentation by fuzzy reasoning, selected measurement data for Ginjo moromi were analyzed statistically. Based on the average values of temperature, Baume and alcohol concentration and their standard deviations from a series of 25 Ginjo moromi fermentations, rules for fuzzy control were constructed. In addition, correlations were found between the integrated temperature of moromi fermentation and the Baume and alcohol concentrations. The fuzzy rules were assessed by using these correlations to simulate Ginjo moromi fermentation, and the feasibility of applying the rules to Ginjo moromi control was verified.
Original languageJapanese
Pages (from-to)267-274
Number of pages8
JournalSeibutsu-kogaku Kaishi
Volume72
Issue number4
Publication statusPublished - 1994

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sake
Fermentation
fermentation
alcohols
Alcohols
Temperature
temperature

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西田淑男, 深谷伊和男, 高橋伸幸, 花井泰三, 本多裕之, & 小林猛 (1994). 統計処理データを利用した: 吟釀もろみの制御用ファジィルールの構築. Seibutsu-kogaku Kaishi, 72(4), 267-274.

統計処理データを利用した : 吟釀もろみの制御用ファジィルールの構築. / 西田淑男; 深谷伊和男; 高橋伸幸; 花井泰三; 本多裕之; 小林猛.

In: Seibutsu-kogaku Kaishi, Vol. 72, No. 4, 1994, p. 267-274.

Research output: Contribution to journalArticle

西田淑男, 深谷伊和男, 高橋伸幸, 花井泰三, 本多裕之 & 小林猛 1994, '統計処理データを利用した: 吟釀もろみの制御用ファジィルールの構築', Seibutsu-kogaku Kaishi, vol. 72, no. 4, pp. 267-274.
西田淑男, 深谷伊和男, 高橋伸幸, 花井泰三, 本多裕之, 小林猛. 統計処理データを利用した: 吟釀もろみの制御用ファジィルールの構築. Seibutsu-kogaku Kaishi. 1994;72(4):267-274.
西田淑男 ; 深谷伊和男 ; 高橋伸幸 ; 花井泰三 ; 本多裕之 ; 小林猛. / 統計処理データを利用した : 吟釀もろみの制御用ファジィルールの構築. In: Seibutsu-kogaku Kaishi. 1994 ; Vol. 72, No. 4. pp. 267-274.
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