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Journal of Vibration Testing and System Dynamics

C. Steve Suh (editor), Pawel Olejnik (editor),

Xianguo Tuo (editor)

Pawel Olejnik (editor)

Lodz University of Technology, Poland


C. Steve Suh (editor)

Texas A&M University, USA


Xiangguo Tuo (editor)

Sichuan University of Science and Engineering, China


Application Research of Artificial Intelligence Technology in Chinese Baijiu Brewing

Journal of Vcibration Testing and System Dynamics 3(4) (2019) 391--402 | DOI:10.5890/JVTSD.2019.12.002

Guiyu Zhang$^{1}$,$^{2}$,$^{3}$, Xianguo Tuo$^{2}$,$^{3}$, Wanchun Tian$^{3}$, Qiang Han$^{1}$,$^{2}$,$^{3}$, Fan Tao$^{1}$,$^{2}$,$^{3}$

$^{1}$ School of Information Engineering, Southwest University of Science and Technology, Mianyang 621010, China

$^{2}$ Artificial Intelligence Key Laboratory of Sichuan Province, Yibin 643000, China

$^{3}$ School of Automation & Information Engineering, Sichuan University of Science & Engineering, Yibin China 64300, China

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This study first constructed the information system, and monitored the key technical parameters of the brewing process in real time. The neural network was used to construct the fermented grains model, and the online evaluation of the fermentation process was realized according to the real-time fermentation parameters. The intelligent batching system adjusted the ratio of the fermented grains, grains and other materials according to the evaluation result. The robot used infrared thermal imaging technology to perform the steamerfilling operation. The application results showed that the technology had a positive effect on improving the yield and quality of Chinese Baijiu.


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