| 摘要 |
<p>PURPOSE:To prepare a high quality koji (malted rice) in good reproducibility by circulating air on a koji raw material layer in a koji-preparing chamber, determining the volume of the circulation air by a fuzzy inference based on the temperature, humidity of the air in the chamber and also on the temperature of the koji raw material, and controlling the temperature and humidity of the air in response to the growth state of the Aspergillus. CONSTITUTION:A koji supporter 3 is disposed on a rotating shaft 2 in a cylindrical koji- preparing tank 1 constituting a koji-preparing device A, and the layer 4 of a koji-preparing raw material is formed on the koji supporter 3. An air-circulating duct 9 equipped with a cooling coil 6, a heating coil 7 and a circulation fan 8 which constitute a defumidifier B is disposed in a koji-preparing chamber 5 formed above the koji raw material layer 4. A dry bulb thermometer 10 and a wet bulb thermometer 11 are disposed on the air-exhausting side in the circulation duct 9, and a thermometer for measuring temperature in the circulation duct 9 is also disposed. A fuzzy inference is performed with a controller comprising a program controller 19, a computer 20, etc., on the basis of the changes in the states such as the temperature and humidity of air in the koji-preparing chamber and the temperature of the koji raw material to determine the volume of air to be circulated in the koji-preparing chamber 5, followed by circulating the determined volume of the air in the chamber to control the temperature and humidity of the air in the koji-preparing process.</p> |
