Simulation and Optimal Control for the Koji Making Process Using Genetic Algorithm

摘要

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 acivities from current emasurement variables using mathematical models.2) Calculation of the optimal temperature trajectory for maximum activities of #alpha#-amylase and glucoamylase at the end of the cultivation time using GA based on the estimated values at step 1).