Microcomputer-controlled Koji incubation system and its application to barley Koji manufacture
1988
Kwon, Y.A. | Chun, J.K. (Seoul National Univ., Suwon (Korea R.). Dept. of Food Science and Technology)
For the automation of Koji incubation process, microcomputer based Koji incubation system was built and applied for acquisition of the process variables, and to control the Koji incubation process. The incubation variables included the relative humidity and Koji weight. The data measured were sent to the microcomputer by the interface device built with MC 6821 PIA. Incubation environment conditions - temperature and humidity - were controlled by the actuation of heater and mist sprayer with on/ off signal generated by BASIC program. Aspergillus oryzae as a starter of the Koji and steamed barley as media were used and Koji was successfully manufactured both at 25deg C, 70% RH and at 27deg C, 80% RH. During the Koji preperation, the temperature was linearly increased and substrate was consumed stepwise showing 3 steps in the weight loss curve
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