Measurability of quality in fermentation process of rice wine by IoT in the field of industry 4.0
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2021
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Abstrakt
The article inquiries into the issue of automation of the rice wine fermentation process
in the field of industry 4.0. Fermentation is the process of converting D-glucose into ethanol along
with oxidation of reduced coenzymes (fermentation). This is known as ethanol fermentation,
which takes place anaerobically in the presence of yeast. The fermentation is being improved by
automation (sensors, etc.). The main aim is to develop an experimental automation environment
in industry 4.0 for the process of rice wine fermentation. During the rice wine fermentation
process, variety of measurable attributes are created which affect the quality of the resulting
product. They can be monitored with the help of automation elements (pH, temperature, humidity
etc.). In case of an experimental environment development, it is therefore important to select
appropriately the sensory that can record the measurable attributes. At the same time, the sensory
must be at a level of reliability that guarantee their sufficient use in the mentioned experimental
environment for the rice wine fermentation. The result is that, if the right environment is chosen,
the quality of the fermented wine will improve.
Kirjeldus
Received: February 1st, 2021 ; Accepted: April 7th, 2021 ; Published: May 4th, 2021 ; Correspondence: vosahlik@oikt.czu.cz
Märksõnad
automation, industry, 4.0, IoT, fermentation, rice wine, articles