A pH profile control of beer fermentation using a knowledge-based system

  • Kashihara T
  • Mawatari M
  • Inoue T
 et al. 
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Abstract

The application of real-time expert systems was examined for reliable and robust control of the beer fermentation process. The pH trend was found to have a close relationship to the consumption of amino acids (nitrogen-source) in the broth. The process was successfully controlled by temperature manipulation based on the pH-value of the culture broth. © 1993.

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Authors

  • Tadashi Kashihara

  • Masao Mawatari

  • Takashi Inoue

  • John J. Prior

  • Charles L. Cooney

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