Design Of Sake Fermentation Monitoring System And Research On Optimization Control

Sake belongs to an ancient Chinese wine whose health effects have caused some concern.Since it is in line with the consumer trends of low-grade, nutrition and health in the winemarket, sake is welcomed by the people in Asia and the world. However, Chinese domesticproduction of sake is still mainly based on semi-automatic or hand, which is small-scaleproduction and low batch stability. Based on the sake fermentation process characteristics,this article studies the sake fermentation monitoring system, combining with modernmonitoring and control technologies.This article designs the sake fermentation monitoring system, taking a domestic winerycommissioned projects for the sake fermentation process characteristics and needs. Thisintelligent monitoring system is developed in LabVIEW platform, combining with PLC, fieldbus and intelligent instruments and other advanced monitoring and control technology. Thesystem achieves data real-time transmission in which IPC works as a host computer, throughPROFIBUS, RS-485field bus technology and establishing an OPC server to communicatewith the next crew, improving the response speed of the system. At the same time, theapplication of field bus is also convenient to upgrade the system’s expansion. The SQL Serveroperates as the backend database so that historical data can be found, providing a quantitativereference for the study of the fermentation process. The overall design process follows uniqueprinciples in a modern control system, such as centralized management, distributed controland data sharing, etc.Study for optimization control is naturally put out in order to improve the qualityproduced relies on the automation technology and the sake flavor. Because the sakefermentation process is complex, traditional control methods solve the time-varying and timedelay problem poorly. This requires the use of modern intelligent control to achieve precisecontrol of parameters such as the fermentation process temperature, dissolved oxygen, sugarcontent and acidity. Dynamic Matrix Control (DMC) is one kind of predictive control, acomputer control algorithms derived from the industrial practice. This article catches thefermentation temperature which is the key factor affecting the fermentation process, discussesthe possibility for the application of DMC into the fermentation temperature control andreduces the calculation issue. In order to achieve optimal control of sake fermentationtemperature, the technological requirements are analyzed and a rough temperature model isestablished first; then commonly used control method is improved; the simulation resultsshow the improved scheme can overcome the difficulties in temperature control to someextent, embodying the advantages of the improved control, achieving the optimal control.