摘要
以实际发酵过程为基础的过程建模是工业自动化的基础与核心。黄酒酿造是典型的半固半液双边发酵过程,前酵过程对黄酒的质量起决定性的作用,目前还没有研究涉及该过程建模。因此,基于课题组前期开发的黄酒发酵自动控制系统,对以糯米为原料的女儿红黄酒实际生产前酵过程首次进行了全程跟踪监测。分别对发酵过程中的总糖、酒精、总酸及pH以两小时为间隔进行离线测量;温度、溶氧及冷凝水等数据由自动控制系统进行实时在线监测。根据所测得的数据和发酵过程中的生物化学变化,对黄酒的前酵过程利用物量平衡,基于以加权最小二乘为基础的Marquardt方法对该过程进行了建模仿真。以模型与实际数据之间的绝对误差e和相对误差R2值为指标对仿真效果进行了评估。结果表明,仿真拟合效果较好,该模型能很好的描述黄酒的前酵过程。
The core of Chinese rice wine fermentation process is a typical simultaneous saccharification and fermentation process. One of the most important steps in the optimal control is modeling of fermentation process based on data from industrial fermentation. However, there was few research about modeling of rice wine fermentation process. Temperature, condensation and ventilation were recorded on-line based on the automatic control system. Total sugar, alcohol, total acid and pH were measured off-line in every two hours. Least-squares based algorithm was developed to estimate model parameters from experimental data. The R2 values for the model all are above 0.95 revealed that the model prediction values could match experimental data very well. The model was first constructed based on the reaction in rice wine fermentation process and the simulation in the modle can fit the data well.
出处
《系统仿真学报》
CAS
CSCD
北大核心
2014年第3期626-630,674,共6页
Journal of System Simulation
基金
国家自然科学基金面上项目(21276111)
国家自然科学基金青年项目(21206053)
国家留学基金委奖学金(2010679023)
江南大学优秀博士研究生培育基金(20110149)
浙江省自然科学基金重大专项(2011C12033)
关键词
黄酒前酵
过程建模仿真
双边发酵
半固半液
rice wine fermentation
process modeling and simulation
simultaneous saccharification and fermentation
semi-solid state and semi-liquid state
