Author/Authors
Kazuo Matsuura، نويسنده , , Hiroyuki Shiba، نويسنده , , Hirotsune Masato and Yataro Nunokawa، نويسنده ,
DocumentNumber
1384198
Title Of Article
Optimal control of sensory evaluation of the sake mashing process
شماره ركورد
11091
Latin Abstract
In the sake mashing process, we established the following four stages for optimal control of sensory
evaluation. (1) To estimate the sensory evaluation value from the component concentrations of sake.
(2) To create a model that can approximate the time series of the estimated sensory evaluation value and
ethanol production rate from temperature data as the control variable. (3) To calculate the optimal
trajectory of the ethanol production rate by using stages (1) and (2). (4) To perform trajectory control.
As a result, sake having an optimal value of sensory evaluation was obtained by the above procedure.
From Page
323
NaturalLanguageKeyword
optimal control , Genetic algorithm , Fuzzy inference
JournalTitle
Studia Iranica
To Page
326
To Page
326
Link To Document