Microcomputer-controlled Koji Incubation System and Its Application to Barley Koji Manufacture

마이크로컴퓨터 제어(制御) 종국배양장치(種麴培養裝置)와 보리코오지 제조(製造)의 자동화(自動化)

  • Kwon, Young-An (Department of Food Science and Technology, Seoul National University) ;
  • Chun, Jae-Kun (Department of Food Science and Technology, Seoul National University)
  • Published : 1988.06.01


For the automation of Koji incubation process, microcomputer based Koji incubation system was built and applied to acquisition of the process variables, and to control of the Koji incubation process. The incubation variables included the relative humidity and Koji weight. And 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 ASIC program. Aspergillus oryzae as a starter of the Koji and steamed barley as media were used and Koji was successfully manufactured both at $25^{\circ}C,\;70%$ RH and at $27^{\circ}C,\;80%$ RH. During the Koji preperation, the temperature was linearly increased and substrate was consumed stepwise showing 3 steps in the weight loss curve.