Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi

The traditional Japanese single distilled liquor, which uses koji and yeast with designated ingredients, is called “honkaku shochu.” It is made using local agricultural products and has several types, including barley shochu, sweet potato shochu, rice shochu, and buckwheat shochu. In the case of honkaku shochu, black koji fungus (Aspergillus luchuensis) or white koji fungus (Aspergillus luchuensis mut. kawachii) is used to (1) saccharify the starch contained in the ingredients, (2) produce citric acid to prevent microbial spoilage, and (3) give the liquor its unique flavor. In order to make delicious shochu, when cultivating koji fungus during the shochu production process, we use a unique temperature control method to ensure that these three important elements, which greatly affect the taste of the produced liquor, are balanced without any excess or deficiency. This review describes in detail the production method of honkaku shochu, a distilled spirit unique to Japan and whose market is expected to expand worldwide, with special attention paid to the koji fungi cultivation step. Furthermore, we describe the history of the koji fungi used today in the production of shochu, and we provide a thorough explanation of the characteristics of each koji fungi. We also report the latest research progress on this topic.

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Transformation Design of Mixed Injection Molding Production Line

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.364.329 ◽

2013 ◽

Vol 364 ◽

pp. 329-332

Author(s):

Xi En Zhou ◽

Fei Luo ◽

Xiao Yan Deng ◽

Feng Jiao Che

Keyword(s):

Injection Molding ◽

Production Process ◽

Temperature Control ◽

Production Line ◽

Control Method ◽

Production Cycle ◽

Labor Costs ◽

Molding Machine ◽

Injection Molding Machine ◽

Production Automation

Due to the problems of the traditional mixed injection molding production, such as unsatisfactory of the injection molding machine cylinder temperature control, the dispersed devices, the low automation degree and the lack of supervision for the whole production process, the production line of the mixed injection molding machine has been modified. The fuzzy self-adaptive PID control method is used to improve the temperature control accuracy and stability. Two sets of equipments of the injection molding machine have been communicated via the bus technology to realize automation production. And the computer monitoring system has been designed by VB technology to monitor the operating status and parameters of the entire production process. This transformation design can achieve to shorten production cycle, reduce labor costs and covering area, and also improve the production automation level and efficiency.

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Design and Realization of Monitoring System for Scheelite Alkali Autoclave Reactor

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1006-1007.693 ◽

2014 ◽

Vol 1006-1007 ◽

pp. 693-696

Author(s):

Xiao Yao Luo ◽

Bin Chen ◽

Fa Zhao ◽

Gao Xing Ding

Keyword(s):

Production Process ◽

Real Time ◽

Monitoring System ◽

Temperature Control ◽

Control Method ◽

Fuzzy Pid ◽

The Core ◽

System Use ◽

Autoclave Reactor

Aiming at the problems existed in the Production process of Scheelite Alkali Autoclave,The monitoring system and temperature control method for Scheelite Alkali Autoclave reactors were presented. The system use AT89S51 SCM as the core controller, monitor the temperature in the reactor and jacket belt on real-time, and then adjust the temperature by control the steam valve and the refrigerant valve with the Fuzzy-PID hybrid algorithm.The control result shows that it has good security and feasibility.

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History of a Food Crop: The Sweet Potato and Oceania . An Essay in Ethnobotany. D. E. Yen. Bishop Museum Press, Honolulu, 1974. xvi, 390 pp., illus. $18. Bernice P. Bishop Museum Bulletin 236.

Science ◽

10.1126/science.191.4226.461.a ◽

1976 ◽

Vol 191 (4226) ◽

pp. 461-461

Author(s):

Harold C. Conklin

Keyword(s):

Sweet Potato ◽

Food Crop ◽

Bishop Museum ◽

History Of

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A Framework of Cloud Model Similarity-Based Quality Control Method in Data-Driven Production Process

Mathematical Problems in Engineering ◽

10.1155/2020/7153841 ◽

2020 ◽

Vol 2020 ◽

pp. 1-10

Author(s):

Sheng Hu ◽

Shuanjun Song ◽

Wenhui Liu

Keyword(s):

Quality Control ◽

Production Process ◽

Control Method ◽

Cloud Model ◽

Data Driven ◽

Monitoring Method ◽

Control Approach ◽

Acceptable Method ◽

And Performance ◽

Model Similarity

Considering the problem that the process quality state is difficult to analyze and monitor under manufacturing big data, this paper proposed a data cloud model similarity-based quality fluctuation monitoring method in data-driven production process. Firstly, the randomness of state fluctuation is characterized by entropy and hyperentropy features. Then, the cloud pool drive model between quality fluctuation monitoring parameters is built. On this basis, cloud model similarity degree from the perspective of maximum fluctuation border is defined and calculated to realize the process state analysis and monitoring. Finally, the experiment is conducted to verify the adaptability and performance of the cloud model similarity-based quality control approach, and the results indicate that the proposed approach is a feasible and acceptable method to solve the process fluctuation monitoring and quality stability analysis in the production process.

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An 40Ar–39Ar investigation of high-pressure metamorphism and the retrogressive history of mafic eclogites from the Lanterman Range (Antarctica): evidence against a simple temperature control on argon transport in amphibole

Contributions to Mineralogy and Petrology ◽

10.1007/s004100000226 ◽

2001 ◽

Vol 141 (1) ◽

pp. 15-35 ◽

Cited By ~ 44

Author(s):

Gianfranco Di Vincenzo ◽

Rosaria Palmeri

Keyword(s):

High Pressure ◽

Temperature Control ◽

High Pressure Metamorphism ◽

History Of

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Theory of Temperature Dynamic Control in Arch Dams and its Application

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.594-597.738 ◽

2012 ◽

Vol 594-597 ◽

pp. 738-741 ◽

Cited By ~ 1

Author(s):

Yin Duan ◽

Xing Hong Liu ◽

Xiao Lin Chang

Keyword(s):

Real Time ◽

Temperature Control ◽

Control Method ◽

Dynamic Control ◽

Arch Dam ◽

Real Time Control ◽

New Techniques ◽

Time Dynamic ◽

Arch Dams ◽

Time Control

Main factors of the temperature control and crack prevention in arch dams are summarized. The Space-time Dynamic Control method in pipe cooling process and the Temperature Real-time Control and Decision Database System are introduced to help for temperature real-time control and rapid analysis. Successful application of these new techniques in the construction of Dagangshan arch dam indicates that the proposed method are of significant effectiveness on the temperature control and crack prevention, and have good application prospect in practical project.

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Pengendalian Kualitas Proses Pengemasan Gula Dengan Pendekatan Six Sigma

Jurnal Sistem dan Manajemen Industri ◽

10.30656/jsmi.v1i1.173 ◽

2017 ◽

Vol 1 (1) ◽

pp. 43

Author(s):

Aulia Kusumawati ◽

Lailatul Fitriyeni

Keyword(s):

Quality Control ◽

Production Process ◽

Six Sigma ◽

Control Method ◽

Business Success ◽

Company Performance ◽

Jet Engine ◽

Corporate Goals ◽

And Control ◽

Main Factor

The main factor to achieve business success in the era of globalization is quality. Quality control is key in maintaining customer loyalty. In the company's production process is still found the resulting product does not comply with the specified specifications. This study aims to determine the value of sigma and factors causing damage to the production process of bagging section For companies with quality control is expected to achieve corporate goals. In this study, the methods used is Six Sigma with define, measure, analyze, improve. Six Sigma result is measurement of company performance baseline at measurement stage that is company at condition 5,1 sigma with DPMO equal to 162,4532. The factors causing the disability of sugar packing are lack of research and skill of the operator, instability of conveyor speeds and jet engine position, machine hygiene condition, lack of weighing machine, and ineffective treatment, and control method.

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Implementation of a Temperature Control System in the Roasting Process of Cilembu Sweet Potatoes Using a Microcontroller Based Oven

Jurnal Jartel Jurnal Jaringan Telekomunikasi ◽

10.33795/jartel.v10i3.59 ◽

2020 ◽

Vol 10 (3) ◽

pp. 136-139

Author(s):

Toni Agung Wicaksono ◽

Aad Hariyadi ◽

Koesmarijanto Koesmarijanto

Keyword(s):

Control System ◽

Sweet Potato ◽

Temperature Control ◽

System Performance ◽

Temperature Control System ◽

Half Time ◽

Sweet Potatoes ◽

Roasting Process ◽

Wireless Module

Indonesia has a famous sweet potato called Ubi Cilembu that has a chewy and attractive meat structure. The advantages of this sweet potato, if baked in an oven, will produce a sweet honey flavor. Cilembu Sweet Potato that does not taste honey when eaten will reduce the delicacy because during the roasting process using an oven, there is no temperature control system that causes not toasted properly. Since reversing Cilembu yams is still done manually which can be endangering workers if exposed to a hot part of the oven. Because of this, the researcher will make it easier for users to work on the cilembu sweet potato roasting process more effectively than an oven control system is made. The implementation system is done by entering the temperature setpoint value and the timer via the remote displayed on the LCD, then the data is sent using a wireless module when the oven's half-timer time will rotate automatically by using the servo metal gear. The results are carried out by using a remote temperature control in the oven by entering the temperature setpoint value and the timer via the remote displayed on the LCD, then the data is sent using the wireless module when the furnace timer half time in the oven will rotate automatically using a metal servo gear. The system performance is designed to work within 2 hours with a weight of 1 kg of cilembu sweet potato using a temperature of 100.50 ° C.

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