#$%^&*AU2020100379A420200611.pdf#####Abstract The present invention is to provide a multivariable fermentation control method and system based on fuzzy control, which may replace the fermentation parameter control method in the current food liquid fermentation production, and realize the liquid food fermentation control based on a fuzzy theory, thus solving the failure of accurate control to the objects to be controlled caused by the non-linear, strong coupling, time varying, lagging and other characteristics in the fermentation control process of food currently.1/2 Drawings 1 2 Improved fuzzy control system Polyphenol content Parameter probability Fuzzy computing Markov approach System output ColorEuclideandistance coupling and reasoning decoupling S 3 4 5 6 Summer/Autumn tea Temperature, Ph, DO, Actuator fermentation liquor dissolved oxven 7 8 9 Fig.1 80 55, 50 40 35 301 15 color -, 0 1 4 duofe. Fig.2
