| 摘要 |
PURPOSE: To supply skilled engineer shortage by substituting an automatic control technique through fuzzy control for the fermentation process administration (lactic fermentation, alcoholic fermentation) for soy sauce brewing having been performed based on both the experience and perception of skilled engineers. CONSTITUTION: In this control method of the fermentation process for an unrefined soy 21 held in a fermentation tank 20, the respective processes from the preparation to drawing of the unrefined soy 21 are divided into the corresponding control phases, target parameter(s) for administration such as unrefined soy temperature, pH level or ethanol concentration for each of the control phases, the standard value for each of the control phases is calculated by using a control model set in advance for the parameter (s), and the jacket 23 temperature of the fermentation tank 20 is controlled according to a fuzzy rule set so as to result in a fermentation process in compliance with the control model based on the standard value and measured value. |
