Modeling of Kefir Production with Fuzzy Logic
The fermentation is ended with pH 4.6 values in industrial production of kefir. In this study, the incubation temperature, the incubation time and inoculums of culture were chose as variable parameters of kefir. In conventional control systems, the value of pH can be found by trial method. In these...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2014-06-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/75 |