ファジィ推論を用いた吟釀もろみ制御試験

花井 泰三, 西田 淑男, 大楠 栄治, 本多 裕之, 深谷 伊和男, 小林 猛

研究成果: Contribution to journalArticle査読

抄録

To control Ginjo moromi fermentation automatically, experimental fermentations based on two types of fuzzy control were carried out. One fermentation (100 kg total rice) was controlled by a Toji (a sake-brewing expert), three (1 run with 10 kg total rice ; 2 runs with 100 kg total rice) by fuzzy rules based on statistically analyzed data, and two (1 run with 10 kg total rice ; 1 run with 100 kg total rice) by fuzzy rules based on framework rules. The concentrations of chemical components, physical properties and concentrations of flavor components had almost the same values in all these modes of control, suggesting that Ginjo sake can be made under fuzzy control with almost the same quality as that made under the manual control of a Toji.
寄稿の翻訳タイトルExperimental Fermentations of Ginjo Sake with Two Fuzzy Controls
本文言語日本語
ページ(範囲)283-289
ページ数7
ジャーナルSeibutsu-kogaku Kaishi
73
4
出版ステータス出版済み - 1995

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