Knowledge-based rules for control of the sake (Ginjoshu) making process and their application in fuzzy control

H. Honda, Taizo Hanai, Y. Nishida, I. Fukaya, T. Kobayashi

研究成果: 著書/レポートタイプへの貢献会議での発言

抄録

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.

元の言語英語
ホスト出版物のタイトルAdvances in Fuzzy Logic, Neural Networks and Genetic Algorithms - IEEE/Nagoya-University World Wisepersons Workshop, 1994, Selected Papers
編集者Takeshi Furuhashi
出版者Springer Verlag
ページ101-110
ページ数10
ISBN(印刷物)9783540606079
出版物ステータス出版済み - 1 1 1995
外部発表Yes
イベント3rd World Wisepersons Workshop on Fuzzy Logic and Neural Networks/Genetic Algorithms, WWW 1994 - Nagoya, 日本
継続期間: 8 9 19948 10 1994

出版物シリーズ

名前Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics)
1011
ISSN(印刷物)0302-9743
ISSN(電子版)1611-3349

その他

その他3rd World Wisepersons Workshop on Fuzzy Logic and Neural Networks/Genetic Algorithms, WWW 1994
日本
Nagoya
期間8/9/948/10/94

Fingerprint

Fermentation
Knowledge-based
Fuzzy control
Fuzzy Control
Temperature Control
Alcohol
Membership functions
Membership Function
Temperature control
Alcohols
Production Rules
Fuzzy Rules
Glucose
Acidity
Tuning
Esters
Simulator
Simulators
Curve
Acids

All Science Journal Classification (ASJC) codes

  • Theoretical Computer Science
  • Computer Science(all)

これを引用

Honda, H., Hanai, T., Nishida, Y., Fukaya, I., & Kobayashi, T. (1995). Knowledge-based rules for control of the sake (Ginjoshu) making process and their application in fuzzy control. : T. Furuhashi (版), Advances in Fuzzy Logic, Neural Networks and Genetic Algorithms - IEEE/Nagoya-University World Wisepersons Workshop, 1994, Selected Papers (pp. 101-110). (Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics); 巻数 1011). Springer Verlag.

Knowledge-based rules for control of the sake (Ginjoshu) making process and their application in fuzzy control. / Honda, H.; Hanai, Taizo; Nishida, Y.; Fukaya, I.; Kobayashi, T.

Advances in Fuzzy Logic, Neural Networks and Genetic Algorithms - IEEE/Nagoya-University World Wisepersons Workshop, 1994, Selected Papers. 版 / 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); 巻 1011).

研究成果: 著書/レポートタイプへの貢献会議での発言

Honda, H, Hanai, T, Nishida, Y, Fukaya, I & Kobayashi, T 1995, Knowledge-based rules for control of the sake (Ginjoshu) making process and their application in fuzzy control. : T Furuhashi (版), Advances in Fuzzy Logic, Neural Networks and Genetic Algorithms - IEEE/Nagoya-University World Wisepersons Workshop, 1994, Selected Papers. Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics), 巻. 1011, Springer Verlag, pp. 101-110, 3rd World Wisepersons Workshop on Fuzzy Logic and Neural Networks/Genetic Algorithms, WWW 1994, Nagoya, 日本, 8/9/94.
Honda H, Hanai T, Nishida Y, Fukaya I, Kobayashi T. Knowledge-based rules for control of the sake (Ginjoshu) making process and their application in fuzzy control. : Furuhashi T, 編集者, Advances in Fuzzy Logic, Neural Networks and Genetic Algorithms - IEEE/Nagoya-University World Wisepersons Workshop, 1994, Selected Papers. Springer Verlag. 1995. p. 101-110. (Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics)).
Honda, H. ; Hanai, Taizo ; Nishida, Y. ; Fukaya, I. ; Kobayashi, T. / Knowledge-based rules for control of the sake (Ginjoshu) making process and their application in fuzzy control. Advances in Fuzzy Logic, Neural Networks and Genetic Algorithms - IEEE/Nagoya-University World Wisepersons Workshop, 1994, Selected Papers. 編集者 / Takeshi Furuhashi. Springer Verlag, 1995. pp. 101-110 (Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics)).
@inproceedings{35aea1f4abeb44e0afffe79d8d8195ab,
title = "Knowledge-based rules for control of the sake (Ginjoshu) making process and their application in fuzzy control",
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.",
author = "H. Honda and Taizo Hanai and Y. Nishida and I. Fukaya and T. Kobayashi",
year = "1995",
month = "1",
day = "1",
language = "English",
isbn = "9783540606079",
series = "Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics)",
publisher = "Springer Verlag",
pages = "101--110",
editor = "Takeshi Furuhashi",
booktitle = "Advances in Fuzzy Logic, Neural Networks and Genetic Algorithms - IEEE/Nagoya-University World Wisepersons Workshop, 1994, Selected Papers",
address = "Germany",

}

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, Taizo

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

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 -