Measurability of quality in fermentation process of rice wine by IoT in the field of industry 4.0

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F21%3A85552" target="_blank" >RIV/60460709:41310/21:85552 - isvavai.cz</a>

Výsledek na webu

<a href="https://agronomy.emu.ee/index.php/category/volume-19-2021/special-issue-iii-volume-19-2021/?aid=8320&sa=0#abstract-8313" target="_blank" >https://agronomy.emu.ee/index.php/category/volume-19-2021/special-issue-iii-volume-19-2021/?aid=8320&sa=0#abstract-8313</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Measurability of quality in fermentation process of rice wine by IoT in the field of industry 4.0

Popis výsledku v původním jazyce

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 s

Název v anglickém jazyce

Measurability of quality in fermentation process of rice wine by IoT in the field of industry 4.0

Popis výsledku anglicky

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 s

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

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OECD FORD obor

20205 - Automation and control systems

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Agronomy Research

ISSN

1406-894X

e-ISSN

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Svazek periodika

19

Číslo periodika v rámci svazku

SI II

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

1318-1324

Kód UT WoS článku

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EID výsledku v databázi Scopus

2-s2.0-85109001105