Optimal control of sensory evaluation of the sake mashing process
| Autor: | Kazuo Matsuura, Yataro Nunokawa, Hirotsune Masato, Hiroyuki Shiba |
|---|---|
| Rok vydání: | 1996 |
| Předmět: |
Engineering
business.industry Control variable Process (computing) Value (computer science) Control engineering Sensory system Optimal control Trajectory control Industrial and Manufacturing Engineering Computer Science Applications Mashing Control and Systems Engineering Control theory Modeling and Simulation Optimal trajectory business |
| Zdroj: | Journal of Process Control. 6:323-326 |
| ISSN: | 0959-1524 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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