DEVELOPMENT OF A FOOD MANUFACTURING SYSTE M WITH NEAR-INFRARED METHOD

We have developed a process control system that monitors the concentra tions of some constituents of seasoning pickle in a fish soaking proce ss by near infrared (NIR) method and keeps those concentrations consta nt by fuzzy control technique. NIR method was investigated for determi nation of glucose, sodium chloride and sodium glutamate in seasoning p ickle. Some accurate calibration equations for these constituents were obtained by multiple regression analysis of second derivative spectra and analytical values by the standard methods. These equations were t hought to be able to use for process control judging from their accura cy. We developed software for the control system that receives data fr om NIR equipment and regulates concentrations of the constituents in f ish soaked seasoning pickle by switching pumps attached to each concen trated constituent in seasoning pickle. Introducing a fuzzy control te chnique enabled acute control of concentrations. In a fish soaking exp eriment with this control system, the concentrations of seasoning pick le constituents were kept almost unchanged. This control system enable s us to make products of uniform quality and is useful for reduction o f costs and preservation of the environment through the efficient use of seasoning pickle.