6533b861fe1ef96bd12c463a
RESEARCH PRODUCT
A Knowledge-Based System as a Sustainable Software Application for the Supervision and Intelligent Control of an Alcoholic Fermentation Process
Anca Sipossubject
0106 biological sciencesAutomatic controlComputer scienceGeography Planning and DevelopmentTJ807-830BiomassManagement Monitoring Policy and LawEthanol fermentationTD194-19501 natural sciencesRenewable energy sourcesKnowledge-based systems0404 agricultural biotechnology010608 biotechnologyBioreactorGE1-350knowledge-based systemProcess engineeringWinemakingEnvironmental effects of industries and plantsRenewable Energy Sustainability and the Environmentbusiness.industrysustainable intelligent controlProcess (computing)food and beverages04 agricultural and veterinary sciences040401 food scienceKnowledge acquisitionSubstrate concentrationwinemakingEnvironmental sciencesalcoholic fermentation processFood processingFermentationbusinessIntelligent controldescription
One goal of specialists in food processing is to increase production efficiency in accordance with sustainability by optimising the consumption of raw food materials, water, and energy. One way to achieve this purpose is to develop new methods for process monitoring and control. In the winemaking industry, there is a lack of procedures regarding the common work based on knowledge acquisition and intelligent control. In the present article, we developed and tested a knowledge-based system for the alcoholic fermentation process of white winemaking while considering the main phases: the latent phase, exponential growth phase, and decay phase. The automatic control of the white wine&rsquo
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2020-12-07 | Sustainability |