Abstract
An adaptive optimal control method for koji making process on a laboratory scale was developed. The proposed strategy using the genetic algorithm (GA) consisted of two parts. 1) Estimation of the mycelial content in rice koji and the enzyme activities from current measurement variables using mathematical models. 2) Calculation of the optimal temperature trajectory for maximum activities of α-amylase and glucoamylase at the end of the cultivation time using GA based on the estimated values at step 1). Above two parts were repeatedly performed at every hour during the cultivation. As a result, using this strategy was able to perform the on-line estimate mycelial content in rice koji and adaptive optimal control of koji making process for maximum production of the enzymes.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
