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: zytazhang@hotmail.com

Accept 22 September 2017

Abstract 

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





 











 








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