Jelgavas biznesa inkubatora (JIC) uz\u0146\u0113mums “D-MON” izstr\u0101d\u0101 unik\u0101lu monitoringa iek\u0101rtu m\u0101jas v\u012bndariem, \u00a0inform\u0113ja JIC biznesa inkubatora komunik\u0101cijas vad\u012bt\u0101ja Zanda L\u016bse.<\/p>\n
Cilv\u0113ki, kas ir m\u0113\u0123in\u0101ju\u0161i gatavot m\u0101j\u0101s v\u012bnu, zina, cik paciet\u012bbas prasa \u0161is process, jo r\u016bg\u0161ana noris l\u0113n\u0101m un nekad nevar zin\u0101t, kas un vai no t\u0101 visa b\u016bs san\u0101cis. Krietni prognoz\u0113jam\u0101ku un interesant\u0101ku \u0161o v\u012bna gatavo\u0161anas procesu tagad pal\u012bdz\u0113s padar\u012bt uz\u0146\u0113mums “D-MON”, kas JIC biznesa inkubator\u0101 izstr\u0101d\u0101 principi\u0101li jauna veida ferment\u0101cijas monitoringa sist\u0113mu tie\u0161i m\u0101jas v\u012bndariem. Tikko izstr\u0101d\u0101ts iek\u0101rtas r\u016bpnieciskais prototips, un noris gatavo\u0161an\u0101s ra\u017eo\u0161anas s\u0101k\u0161anai.<\/p>\n
Iek\u0101rta ar darba nosaukumu “WMON Fermentation Forecast” ir maza, MP3 atska\u0146ot\u0101jam l\u012bdz\u012bga ier\u012bce ar displeju, podzi\u0146\u0101m un optisko sensoru, kas, re\u0123istr\u0113jot g\u0101zu izdal\u012b\u0161an\u0101s intensit\u0101ti un matem\u0101tiski model\u0113jot m\u0113r\u012bjumos ieg\u016bto inform\u0101ciju, \u013coti agr\u012bn\u0101 ferment\u0101cijas procesa stadij\u0101, jau divas tr\u012bs dienas p\u0113c procesa s\u0101kuma, sp\u0113j prognoz\u0113t procesa t\u0101l\u0101ko gaitu.<\/p>\n
“Vienk\u0101r\u0161i run\u0101jot, jau tre\u0161aj\u0101 dien\u0101 p\u0113c v\u012bna, alus vai sidra ieraudz\u0113\u0161anas ar \u0161\u012bs iek\u0101rtas pal\u012bdz\u012bbu ir iesp\u0113ja sa\u0146emt \u013coti ticamu “v\u012bna prognozi” par sagaid\u0101mo ferment\u0101cijas ilgumu un alkohola saturu gatavaj\u0101 produkt\u0101 – piem\u0113ram, ka j\u016bsu ave\u0146u v\u012bns b\u016bs gatavs 20.j\u016bnij\u0101 un taj\u0101 b\u016bs 11% alkohola,” st\u0101sta uz\u0146\u0113muma “D-MON” vad\u012bt\u0101js Ronalds Gri\u0161kevi\u010ds.<\/p>\n
Ja ar jaun\u0101s v\u012bna r\u016bg\u0161anas procesa iek\u0101rtas pal\u012bdz\u012bbu ieg\u016bt\u0101 prognoze neapmierin\u0101s v\u012bna dar\u012bt\u0101ju, vi\u0146\u0161 var\u0113s veikt nepiecie\u0161am\u0101s korekcijas un procesu p\u0101rstart\u0113t. T\u0101d\u0113j\u0101di jaun\u0101 iek\u0101rta krietni pal\u012bdz\u0113s m\u0101jas v\u012bna dar\u012bt\u0101jiem.<\/p>\n
Laiku pa laikam veicot kontrolm\u0113r\u012bjumus, v\u012bna dar\u012bt\u0101js var\u0113s g\u016bt inform\u0101ciju par procesa norisi, k\u0101 ar\u012b vajadz\u012bbas gad\u012bjum\u0101 to kori\u0123\u0113t. “Piem\u0113ram, veicot kontrolm\u0113r\u012bjumu otraj\u0101 ned\u0113\u013c\u0101, ier\u012bce jums var pateikt: “Hei! J\u016bsu ave\u0146u v\u012bna r\u016bg\u0161anas \u0101trums ir maz\u0101ks, nek\u0101 prognoz\u0113ts, p\u0101rbaudiet telpas temperat\u016bru!” vai sniegt citu noder\u012bgu inform\u0101ciju,” skaidro Gri\u0161kevi\u010ds.<\/p>\n
Iek\u0101rtu caur USB portu pievienojot datoram, notiek autom\u0101tiska datu sinhroniz\u0101cija un atveras lietot\u0101ja person\u012bgais konts, kur\u0101 var rakst\u012bt koment\u0101rus par katru procesu, iestat\u012bt zi\u0146ojumus un atg\u0101din\u0101jumus uz e-pastu vai mobilo t\u0101lruni, redz\u0113t r\u016bg\u0161anas procesa gaitas grafiskos atspogu\u013cojumus un sa\u0146emt padomus probl\u0113mu risin\u0101\u0161anai.<\/p>\n
\u0160obr\u012bd ir piln\u012bb\u0101 izstr\u0101d\u0101ts jaun\u0101s ier\u012bces r\u016bpnieciskais prototips da\u017eos eksempl\u0101ros, notiek programmat\u016bras pilnveido\u0161ana un sagatavo\u0161anas darbi iek\u0101rtas s\u0113rijveida ra\u017eo\u0161anai.<\/p>\n
Ivars Soik\u0101ns
\nLETA<\/p>\n","protected":false},"excerpt":{"rendered":"
Jelgavas biznesa inkubatora (JIC) uz\u0146\u0113mums “D-MON” izstr\u0101d\u0101 unik\u0101lu monitoringa iek\u0101rtu m\u0101jas v\u012bndariem, \u00a0inform\u0113ja JIC biznesa inkubatora komunik\u0101cijas vad\u012bt\u0101ja Zanda L\u016bse. Cilv\u0113ki, kas ir m\u0113\u0123in\u0101ju\u0161i gatavot m\u0101j\u0101s [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":9224,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5459,5460],"tags":[],"class_list":["post-17115","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dzerieni","category-vini"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17115","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17115"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17115\/revisions"}],"predecessor-version":[{"id":19317,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17115\/revisions\/19317"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/9224"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}