Abstract
For temperature control of excellent sake (Ginjoshu) making process, the construction of the knowledge-based rules was studied From the interview with process operators (Toji), 4 knowledge based rules were listed up. Especially, it was found that Alcohol- Baum6 plot and BMD curve were important as a reference for making Ginjoshu with good quality. Fermentation period was separated into 4 control regions. Fuzzy production rules and membership functions for temperature control in each region were constructed by using above references. Tuning of membership function was done using the simulator as proposed by us and the brushed-up rule was applied to 25L and 250L-Ginjoshu fermentation. Time course of temperature, acidity, Baum6, glucose, pyruvic acid, some alcohols and some esters were judged to be similar to those of traditional fermentation process by Toji.
| Original language | English |
|---|---|
| Title of host publication | Advances in Fuzzy Logic, Neural Networks and Genetic Algorithms - IEEE/Nagoya-University World Wisepersons Workshop, 1994, Selected Papers |
| Editors | Takeshi Furuhashi |
| Publisher | Springer Verlag |
| Pages | 101-110 |
| Number of pages | 10 |
| ISBN (Print) | 9783540606079 |
| Publication status | Published - Jan 1 1995 |
| Event | 3rd World Wisepersons Workshop on Fuzzy Logic and Neural Networks/Genetic Algorithms, WWW 1994 - Nagoya, Japan Duration: Aug 9 1994 → Aug 10 1994 |
Publication series
| Name | Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics) |
|---|---|
| Volume | 1011 |
| ISSN (Print) | 0302-9743 |
| ISSN (Electronic) | 1611-3349 |
Other
| Other | 3rd World Wisepersons Workshop on Fuzzy Logic and Neural Networks/Genetic Algorithms, WWW 1994 |
|---|---|
| Country | Japan |
| City | Nagoya |
| Period | 8/9/94 → 8/10/94 |
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All Science Journal Classification (ASJC) codes
- Theoretical Computer Science
- Computer Science(all)
Cite this
Knowledge-based rules for control of the sake (Ginjoshu) making process and their application in fuzzy control. / Honda, H.; Hanai, T.; Nishida, Y.; Fukaya, I.; Kobayashi, T.
Advances in Fuzzy Logic, Neural Networks and Genetic Algorithms - IEEE/Nagoya-University World Wisepersons Workshop, 1994, Selected Papers. ed. / Takeshi Furuhashi. Springer Verlag, 1995. p. 101-110 (Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics); Vol. 1011).Research output: Chapter in Book/Report/Conference proceeding › Conference contribution
}
TY - GEN
T1 - Knowledge-based rules for control of the sake (Ginjoshu) making process and their application in fuzzy control
AU - Honda, H.
AU - Hanai, T.
AU - Nishida, Y.
AU - Fukaya, I.
AU - Kobayashi, T.
PY - 1995/1/1
Y1 - 1995/1/1
N2 - For temperature control of excellent sake (Ginjoshu) making process, the construction of the knowledge-based rules was studied From the interview with process operators (Toji), 4 knowledge based rules were listed up. Especially, it was found that Alcohol- Baum6 plot and BMD curve were important as a reference for making Ginjoshu with good quality. Fermentation period was separated into 4 control regions. Fuzzy production rules and membership functions for temperature control in each region were constructed by using above references. Tuning of membership function was done using the simulator as proposed by us and the brushed-up rule was applied to 25L and 250L-Ginjoshu fermentation. Time course of temperature, acidity, Baum6, glucose, pyruvic acid, some alcohols and some esters were judged to be similar to those of traditional fermentation process by Toji.
AB - For temperature control of excellent sake (Ginjoshu) making process, the construction of the knowledge-based rules was studied From the interview with process operators (Toji), 4 knowledge based rules were listed up. Especially, it was found that Alcohol- Baum6 plot and BMD curve were important as a reference for making Ginjoshu with good quality. Fermentation period was separated into 4 control regions. Fuzzy production rules and membership functions for temperature control in each region were constructed by using above references. Tuning of membership function was done using the simulator as proposed by us and the brushed-up rule was applied to 25L and 250L-Ginjoshu fermentation. Time course of temperature, acidity, Baum6, glucose, pyruvic acid, some alcohols and some esters were judged to be similar to those of traditional fermentation process by Toji.
UR - http://www.scopus.com/inward/record.url?scp=84948170664&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84948170664&partnerID=8YFLogxK
M3 - Conference contribution
AN - SCOPUS:84948170664
SN - 9783540606079
T3 - Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics)
SP - 101
EP - 110
BT - Advances in Fuzzy Logic, Neural Networks and Genetic Algorithms - IEEE/Nagoya-University World Wisepersons Workshop, 1994, Selected Papers
A2 - Furuhashi, Takeshi
PB - Springer Verlag
ER -