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Titolo:
EXPERIMENTAL FERMENTATIONS OF GINJO SAKE WITH 2 FUZZY CONTROLS
Autore:
HANAI T; NISHIDA Y; OHKUSU E; HONDA H; FUKAYA I; KOBAYASHI T;
Indirizzi:
NAGOYA UNIV,FAC ENGN,DEPT BIOTECHNOL,CHIKUSA KU NAGOYA AICHI 46401 JAPAN NAGOYA UNIV,FAC ENGN,DEPT BIOTECHNOL,CHIKUSA KU NAGOYA AICHI 46401 JAPAN AICHI PREFECTURAL GOVT,INST FOOD RES,NISHI KU NAGOYA AICHI 451 JAPAN
Titolo Testata:
Seibutsu kogaku kaishi
fascicolo: 4, volume: 73, anno: 1995,
pagine: 283 - 289
SICI:
0919-3758(1995)73:4<283:EFOGSW>2.0.ZU;2-E
Fonte:
ISI
Lingua:
JPN
Keywords:
GINJO SAKE; MOROMI FERMENTATION; FRAMEWORK RULES; FUZZY CONTROL;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
1
Recensione:
Indirizzi per estratti:
Citazione:
T. Hanai et al., "EXPERIMENTAL FERMENTATIONS OF GINJO SAKE WITH 2 FUZZY CONTROLS", Seibutsu kogaku kaishi, 73(4), 1995, pp. 283-289

Abstract

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.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 01/04/20 alle ore 11:23:19