Global Advanced Research Journal of Food Science and Technology (ISSN: 2315-5098)
October 2017 Vol. 5(1) pp. 001-007,
Copyright © 2017 Global Advanced Research Journals
Original Research Articles
Stimulation of fermention with uncooked rice by kinetics models and genetic algorithm
Dongliang Zhang*, Lijun Jiang, Jinhuan Zong, Yanfei Cao
Address:School of Agricultural Engineering and Food Science, Shandong University of Technology, No.12 Zhangzhou Road, Zhangdian District, Zibo, Shandong Province, China.
Corresponding author:Dongliang ZhangAffiliation: School of Agricultural Engineering and Food Science, Shandong University of Technology
Contact details:Address: School of Agricultural Engineering and Food Science, Shandong University ofTechnology, No.12 Zhangzhou Road, Zhangdian District, Zibo, Shandong Province, China.
Phone number: +86-5332786382-88E-mail address: email@example.com
Accept 22 September 2017
Genetic algorithm was used to stimulate the fermentation process of ethanol fermentation with uncooked rice, genetic algorithm was designed to simulate biologic evolution process of natural system, genetic algorithm was a random intelligent exploitation within a defined search space. This algorithm was used to exploit parameters of two equations which were deducted by Verhulst, Aiba and Moser performed to depict exponential growth phase of yeast to stimulate fermentation model of exponential growth phase. The yeast growing in the proper growth phase was inoculated to medium with raw material, Dry weight, ethanol concentration and substrate consume were measured in the process of fermenting with uncooked materials. Equations deduced by Aiba and Moser were used to set up the fitness function, and the value of this function infinitely approached zero. With measured data, parameters of fitness function were deduced by Aiba and Moser. Fitted values were gained through solving the fitted equations by Runge-Kutta method and the errors between measured values and fitted values were also evaluated by drawing the fitted curve and the actual curve. Solving those fitted equations, parameters of fermentation process could be deduced.
Keywords: Algorithm, Dry weight, Ethanol concentration, Substrate concentration
- Dongliang Zhang on Google Scholar
- Dongliang Zhang on Pubmed
- Lijun Jiang on Google Scholar
- Lijun Jiang on Pubmed
- Jinhuan Zong on Google Scholar
- Jinhuan Zong on Pubmed
- Yanfei Cao on Google Scholar
- Yanfei Cao on Pubmed