Analysis of the Conditions of Luzhou-Flavor Liquor Based on Information Fusion

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DOI: 10.4236/oalib.1105754    168 Downloads   581 Views  
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ABSTRACT

The fermentation process of Luzhou-flavor liquor is almost uncontrollable, and at the same time, in his production process, the fermentation method is utilized. Therefore, eel conditions are an important reference indicator for liquor fermentation. In the study of the conditions for the emergence of Luzhou-flavor liquor, the quantitative evaluation of the conditions of liquor discharge was achieved by the cloud model and the improved D-S (Dempater-Shafer) evidence theory. There are five main factors that have a profound influence on the sputum conditions, namely temperature, moisture, acidity, starch content and reducing sugar. The membership degree cloud model is established by Matlab simulation for the out-of-the-box condition, so that each parameter has its corresponding membership function. The collected sample parameters are used to realize the membership degree of each evaluation standard through the cloud model, and the sample data are analyzed by using the improved D-S evidence theory. Through experimental analysis, the outburst condition of liquor can reach a more accurate quantitative analysis, so as to guide the fermentation process of Luzhou-flavor liquor, and then improve its yield and quality.

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Luo, H. , Li, G. and Yao, Y. (2019) Analysis of the Conditions of Luzhou-Flavor Liquor Based on Information Fusion. Open Access Library Journal, 6, 1-9. doi: 10.4236/oalib.1105754.
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