Observation and control of the beer fermentation using cognitive methods

Citation
T. Kurz et al., Observation and control of the beer fermentation using cognitive methods, J I BREWING, 107(4), 2001, pp. 241-252
Citations number
22
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF THE INSTITUTE OF BREWING
ISSN journal
00469750 → ACNP
Volume
107
Issue
4
Year of publication
2001
Pages
241 - 252
Database
ISI
SICI code
0046-9750(200107/08)107:4<241:OACOTB>2.0.ZU;2-W
Abstract
The improvement of the observability and the development of a method for an active process-control of the beer fermentation process were main goals of this Work. Current offline measurement methods in breweries were substitut ed by online measurement and modelling methods. Especially the online deter mination of diacetyl, a biochemical key compound during the fermentation Pr ocess, using an artificial neural network-model ("Cognitive Estimator"), en tailed a great improvement of the process-observability. Applying the "Cogn itive Estimator for diacetyl" in practice, postulated accuracies of the onl ine determination were reached during the whole fermentation process. A fuz zy-logic expert-system specified the actual state of the fermentation based on the delivered online information. A potential for a reduction of fermen tation time up to 25% was exposed in practice by the process control module which is based on an automated change between the detected fermentation st ates.