Automatic control with fuzzy logic of home-made beer production in maceration and cooking stages

• Autores: Luján, Mariano, Vásquez, Víctor
• Formato: artículo
• Fecha de Publicación: 2010
• Institución: Universidad Nacional de Trujillo
• Repositorio: Revistas - Universidad Nacional de Trujillo
• Lenguaje: español
• OAI Identifier: oai:ojs.revistas.unitru.edu.pe:article/24
• Enlace del recurso: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/24
• Nivel de acceso: acceso abierto
• Materia: automatic control; fuzzy logic; home-made beer; maceration; cooking malt; Control automático; lógica difusa; cerveza artesanal; maceración; cocción de malta

The process of home-made beer production in the malt maceration and cooking stages was controlled automatically with fuzzy logic, across different performers considering the time and temperature of the process, using 2009LabVIEW. The equipment was mainly composed of three 20 L capacity stainless steel containers (water supply, maceration and cooking), an additional hops container, a data acquisition card (PIC 16F877a micro controller), three LM35 temperature sensors and 11 on/off type performers, which were governed by a total of 47 Mandani type fuzzy rules with trapezoidal membership functions, using the method of center area for the defuzzification. The performers: electrovalves (5), pumps (2), heaters (3) and a stirrer, in approximately 4 hours, were adequately controlled in their early maceration and cooking stages. The beer obtained by automatic control with fuzzy logic in the maceration and cooking stages, had the following characteristics: 0.98 g/cm3 of density, 3.9 of pH, total acidity expressed as 0.87% of lactic acid, 6.2oGL of alcoholic degree and 0.91% w/v of CO2 percentage.