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Titolo:
Application of an artificial neural network and genetic algorithm for determination of process orbits in the koji making process
Autore:
Hanai, T; Honda, H; Ohkusu, E; Ohki, T; Tohyama, H; Muramatsu, T; Kobayashi, T;
Indirizzi:
Nagoya Univ, Grad Sch Engn, Dept Biotechnol, Chikusa Ku, Nagoya, Aichi 4648603, Japan Nagoya Univ Nagoya Aichi Japan 4648603 a Ku, Nagoya, Aichi 4648603, Japan Sekiya Brewing Co Ltd, Aichi 4412301, Japan Sekiya Brewing Co Ltd Aichi Japan 4412301 g Co Ltd, Aichi 4412301, Japan
Titolo Testata:
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
fascicolo: 4, volume: 87, anno: 1999,
pagine: 507 - 512
SICI:
1389-1723(199904)87:4<507:AOAANN>2.0.ZU;2-Y
Fonte:
ISI
Lingua:
ENG
Soggetto:
SAKE BREWING PROCESS; MASHING PROCESS; FUZZY CONTROL; GINJO SAKE; RULES;
Keywords:
koji making process; artificial neural network; genetic algorithm; quality control;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
18
Recensione:
Indirizzi per estratti:
Indirizzo: Kobayashi, T Nagoya Univ, Grad Sch Engn, Dept Biotechnol, Chikusa Ku, FuroCho, Nagoya,Aichi 4648603, Japan Nagoya Univ Furo Cho Nagoya Aichi Japan 4648603 648603, Japan
Citazione:
T. Hanai et al., "Application of an artificial neural network and genetic algorithm for determination of process orbits in the koji making process", J BIOSCI BI, 87(4), 1999, pp. 507-512

Abstract

In order to estimate a-amylase, glucoamylase, acid proteinase, and acid carboxypeptidase activities in koji from the process variables and initial conditions of the koji making process, artificial neural network (ANN) models(ANN-10, -11, -15, and -21) were constructed with 10, 11, 115, and 21 input variables, respectively. These models could estimate the enzyme activities with high accuracy. Temperature and humidity orbits were then acquired bya genetic algorithm searching in the reverse direction using ANN-10, -11, -15, and -21 (GA-10, -11, -15, and -21). The orbits acquired by GA-15 and -11 were almost identical to the actual orbits, but those acquired by GA-21 and -10 were different. Enzyme activities acquired by GA-15 had 1.3% errorscompared with the target values, while those aquired by GA-ll had 9.7% errors. GA-15 was, therefore, selected as the most suitable algorithm and was used to determine temperature and humidity orbits for target enzyme activities. Test koji making was then carried out according tea the orbits acquired. As a result, the enzyme activities of the koji produced were almost the same as the target values.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 07/04/20 alle ore 00:03:22