Author/Authors :
Kazuo Matsuura، نويسنده , , Hiroyuki Shiba، نويسنده , , Hirotsune Masato and Yataro Nunokawa، نويسنده ,
Title Of Article :
Optimal control of sensory evaluation of the sake mashing process
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.
NaturalLanguageKeyword :
optimal control , Genetic algorithm , Fuzzy inference
JournalTitle :
Studia Iranica
