著者

各務 彰洋 花井 泰三 本多 裕之 小林 猛

出版者

公益社団法人日本生物工学会

雑誌

生物工学会誌 : seibutsu-kogaku kaishi (ISSN:09193758)

巻号頁・発行日

vol.73, no.5, pp.387-395, 1995-09-25

被引用文献数

9

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This paper deals with the quality modeling of Ginjo sake using a neural network (NN) and genetic algorithm (GA). A NN model was constructed to estimate 7 sensory evaluations concerning the quality of Ginjo sake from 18 chemical component analytical values. The performance index, J, of the NN model was significantly small compared with that obtained using multiple regression analysis (MRA). Using the model, analytical data on the chemical components was estimated from the 7 given sensory evaluation values by means of a genetic algorithm, which was employed as an optimizing method. It was found that almost all the estimated values coincided with the actual values within an error range of less than 0.3.

著者

花井 泰三

出版者

公益社団法人 日本生物工学会

雑誌

生物工学会誌 (ISSN:09193758)

巻号頁・発行日

vol.99, no.9, pp.466-468, 2021-09-25 (Released:2021-09-25)

参考文献数

10

被引用文献数

1

著者

花井 泰三 西田 淑男 大楠 栄治 本多 裕之 深谷 伊和男 小林 猛

出版者

公益社団法人日本生物工学会

雑誌

生物工学会誌 : seibutsu-kogaku kaishi (ISSN:09193758)

巻号頁・発行日

vol.73, no.4, pp.283-289, 1995-07-25

被引用文献数

6

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To control Ginjo moromi fermentation automatically, experimental fermentations based on two types of fuzzy control were carried out. One fermentation (100 kg total rice) was controlled by a Toji (a sake-brewing expert), three (1 run with 10 kg total rice ; 2 runs with 100 kg total rice) by fuzzy rules based on statistically analyzed data, and two (1 run with 10 kg total rice ; 1 run with 100 kg total rice) by fuzzy rules based on framework rules. The concentrations of chemical components, physical properties and concentrations of flavor components had almost the same values in all these modes of control, suggesting that Ginjo sake can be made under fuzzy control with almost the same quality as that made under the manual control of a Toji.