Effect of data volume on prediction of the quality of sake in the fermentation process

Satoru Shimofuji

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3Ja] Processing, Manufacturing technology

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room J (2F N207)

Chair:Makoto Shimoyamada

9:00 AM - 9:15 AM

[3Ja-01] Effect of data volume on prediction of the quality of sake in the fermentation process

*Satoru Shimofuji¹, Yoshirou Hoki¹, Tomotaka Doi¹, Hironori Moriyama¹, Makoto Myojin², Tomoyasu Yamawaki² (1. Kochi Prefectural Industrial Technology Center, 2. SUIGEI Brewing Co.,Ltd)

Keywords:Sake, fermentation process, regression analysis, random forest

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