HAL will be down for maintenance from Friday, June 10 at 4pm through Monday, June 13 at 9am. More information
Skip to Main content Skip to Navigation
Conference papers

Control System Design of Soy Sauce Koji-Making Based on ARM

Abstract : Koji-making is an important part in the production of soy sauce. The traditional means of yeast pool ventilation starter depends on the experience of staff to control the environment of yeast antrum, which koji way automation level is not high, koji product stability is not guaranteed. This paper proposes a design method of soy sauce koji-making control system based on ARM processor S3C2440. It mainly consists of embedded microprocessor S3C2440, power conversion circuit, data storage circuit, display circuit, communication circuit composition. The Linux operating system is used to achieve the automatic control of the traditional process of making koji. The staff can judge the bending machine, fan working time directly through the soy sauce making koji control system, which improves the traditional production of soy sauce production level, and ensures the stability of the quality of the product.
Document type :
Conference papers
Complete list of metadata

Cited literature [10 references]  Display  Hide  Download

Contributor : Hal Ifip Connect in order to contact the contributor
Submitted on : Friday, July 12, 2019 - 2:03:44 PM
Last modification on : Friday, July 12, 2019 - 2:06:45 PM


Files produced by the author(s)


Distributed under a Creative Commons Attribution 4.0 International License



Min Zhang, Yuhua Wu, Ting Yang, Shijun Li. Control System Design of Soy Sauce Koji-Making Based on ARM. 10th International Conference on Computer and Computing Technologies in Agriculture (CCTA), Oct 2016, Dongying, China. pp.197-203, ⟨10.1007/978-3-030-06155-5_19⟩. ⟨hal-02179999⟩



Record views


Files downloads