• 제목, 요약, 키워드: E-Tongue

검색결과 104건 처리시간 0.035초

Fuzzy Clustering 알고리즘을 이용한 휴대용 전자 혀 개발 (Development of Portable Electronic Tongue using Fuzzy clustering algorithm)

  • 김정도;함유경;정우석;정영창
    • 대한전기학회:학술대회논문집
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    • pp.602-604
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    • 2004
  • A portable electronic tongue(E-Tongue) system using an array of ion-selective electrode(ISE) and personal digital assistants(PDA) for recognizing and analyzing food and drink have been designed. By the employment of PDA, the complex algorithm such as fuzzy c-means algorithm(FCMA) could be used in E-Tongue, FCMA could iteratively solve the cluster centers of pre-determined standard patterns. And the membership between the standard patterns and unknown pattern could be analyzed easily by the present E-Tongue combined with PDA.

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Fuzzy C-Means Algorithm을 이용한 휴대용 전자혀 시스템 설계 (Design of a Portable Electronic Tongue System using Fuzzy C-Means Algorithm)

  • 김정도;김동진;함유경;정여창;윤철오
    • 센서학회지
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    • v.13 no.6
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    • pp.446-453
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    • 2004
  • A portable electronic tongue (E-Tongue) system using an array of ion-selective electrode (ISE) and personal digital assistants (PDA) for recognizing and analyzing food and drink have been designed. By the employment of PDA, the complex algorithm such as fuzzy c-means algorithm (FCMA) could be used in E-Tongue, PUMA could iteratively solve the cluster centers of pre-determined standard patterns. And the membership between the standard patterns and unknown pattern could be analyzed easily by the present E-Tongue combined with PDA.

PCA와 결합된 Fuzzy C-Means 알고리즘을 이용한 전자 혀 시스템 개발 (Development of Electronic Tongue System Using Fuzzy C-Means Algorithm Combined to PCA Method)

  • 정우석;홍철호;김정도
    • 제어로봇시스템학회논문지
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    • v.11 no.2
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    • pp.109-116
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    • 2005
  • In this paper, we investigate the visual and quantitative analysis at the same time with an electronic tongue(e-tongue) system using an array of ISE(ion-selective electrode). We apply the FCM(fuzzy c-means) algorithm combined with PCA(principal component analysis), which can be reduced multi-dimensional data to third-dimensional data, to classify data patterns detected by E-Tongue system. The proposed technique can be designed to solve the cluster centers and membership grade of patterns combined with the output results obtained by PCA method. According to the proposed technique, the membership grade of unknown pattern, which does not shown previously can be determined and analyzed visually. Conclusionally, the relationship between the standard patterns and unknown pattern can be easily analyzed. Throughout the experimental trials, the proposed technique has been confirmed using developed E-Tongue system.

Discrimination of Korean Tobacco's Aroma and Tastes using the Eloctronic Nose/Tongue and Their feasibility in Tobacco Sensory Evaluation

  • Lee Whan-Woo;Lee Seung-Yong;Shon Hyun-Joo;Kim Young-Hoh
    • 한국연초학회지
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    • v.27 no.1
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    • pp.134-140
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    • 2005
  • The purpose of this study was the discrimination of different tobacco types by the E-Nose/tongue and the analysis of what human sensory attributes are correlated with e-instrument's sensors. Samples were made from five groups of Korean domestic tobacco leaves, aged burley and not aged, aged flue-cured and not aged and blending types of the four. Instrumental tests were conducted to discriminate characteristics among different tobacco samples by the E-Nose and the E-Tongue. Sensory attributes of tobacco tastes were impact, irritation, bitterness, hay-like, tobacco taste, smoke volume, smoke pungent and mouth cleanness. STATISTICA software was used to analyze correlation between the human sensory data and the raw data of e-instruments. Discrimination analysis can be achieved using principal components analysis (PCA) and discriminant factorial analysis(DFA). As a result, impact, bitterness, irritation, smoke volume and smoke pungent of human sensory attributes were correlated with data from the several clustered E-Nose sensors(p < 0.10). And bitterness, irritation, and smoke pungent of human sensory attributes were correlated with data from the E-Tongue sensors(p < 0.10). PCA plot by the E-Nose shows that aged tobacco and not aged were discriminated and DFA plot shows that three groups(aged burley, not aged burley and flue-cured) were discriminated. PCA plot by the E- Tongue shows that flue-cured tobacco was separated from burley. Our results indicated that the e-instruments are sensitive enough to distinguish among tobacco types and their several sensors are reacted to the human sensory attributes.

Tongue Image Segmentation via Thresholding and Gray Projection

  • Liu, Weixia;Hu, Jinmei;Li, Zuoyong;Zhang, Zuchang;Ma, Zhongli;Zhang, Daoqiang
    • KSII Transactions on Internet and Information Systems (TIIS)
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    • v.13 no.2
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    • pp.945-961
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    • 2019
  • Tongue diagnosis is one of the most important diagnostic methods in Traditional Chinese Medicine (TCM). Tongue image segmentation aims to extract the image object (i.e., tongue body), which plays a key role in the process of manufacturing an automated tongue diagnosis system. It is still challenging, because there exists the personal diversity in tongue appearances such as size, shape, and color. This paper proposes an innovative segmentation method that uses image thresholding, gray projection and active contour model (ACM). Specifically, an initial object region is first extracted by performing image thresholding in HSI (i.e., Hue Saturation Intensity) color space, and subsequent morphological operations. Then, a gray projection technique is used to determine the upper bound of the tongue body root for refining the initial object region. Finally, the contour of the refined object region is smoothed by ACM. Experimental results on a dataset composed of 100 color tongue images showed that the proposed method obtained more accurate segmentation results than other available state-of-the-art methods.

IEEE 1451.4를 이용한 전자혀 시스템의 표준화 방안 (The way to standardize electronic tongue system using IEEE 1451.4)

  • 김동진;김정도;변형기;함유경;한동원
    • 센서학회지
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    • v.14 no.6
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    • pp.444-454
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    • 2005
  • The IEEE 1451.4 standards defines an architectural model for interfacing smart transducers for sensors & actuators. This standard allows analogue transducers to communicate their identification and calibration data in a digital format. A digital format is called the TEDS (transducer electronic data sheet). However, the standard template TEDS of IEEE 1451.4 do not supports sensors to use in electronic tongue system, such as arrayed-potentiometric and voltametric sensors. In this paper, a solution to standardize sensors for E-Tongue (electronic tongue) and electronic tongue systems is presented.

Visual and Quantitative Analysis of Different Tastes in liquids with Fuzzy C-means and Principal Component Analysis Using Electronic Tongue System

  • Kim, Joeng-Do;Kim, Dong-Jin;Byun, Hyung-Gi;Ham, Yu-Kyung;Jung, Woo-Suk;Choo, Dae-Won
    • 대한전기학회:학술대회논문집
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    • pp.133-137
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    • 2005
  • In this paper, we investigate visual and quantitative analysis of different tastes in the liquids using multi-array chemical sensor (MACS) based on the ion-selective electrodes (ISEs), which is so called the electronic tongue (E-Tongue) system. We apply the Fuzzy C-means (FCM) algorithm combined with Principal Component Analysis (PCA), which can be used to reduce multi-dimensional data to two- or three-dimensional data, to classify visually data patterns detected by E-Tongue system. The proposed technique can be determined the cluster centers and membership grade of patterns through the unsupervised way. The membership grade of an unknown pattern, which does not shown previously, can be visually and analytically determined. Throughout the experimental trails, the E-tongue system combined with the proposed algorithms is demonstrated robust performance for visual and quantitative analysis for different tastes in the liquids.

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신경회로망을 이용한 휴대용 전자 혀 시스템의 설계 (Design of E-Tongue System using Neural Network)

  • 정영창;김동진;김정도;정우석
    • 한국산학기술학회논문지
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    • v.6 no.2
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    • pp.149-158
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    • 2005
  • 본 논문은 이온 선택성 전극을 모듈화한 MACS를 사용하여 시스템의 크기를 축소할 수 있었고, PDA를 사용함으로써 측정된 데이터를 장소에 구애받지 않고 분석할 수 있는 휴대용 전자혀 시스템을 개발하였다. MACS는 ${NH_4}^+$, $Na^+$, $Cl^-$, ${NO_3}^-$, $K^+$, $Ca^{2+}$, $Na^+$, pH의 7종의 이온 선택성 전극을 이용하여 구성하였으며, 초기화 및 교정과정과 완충용액에 의한 안정화 과정을 거친 후 MACS로 시료에 대한 각각의 이온선택성 전극의 변화를 측정한다. 이렇게 각 전극으로부터 측정된 데이터를 이용하여 신경회로망 알고리즘으로 측정된 시료의 종류를 구분할 수 있다. 실험은 분류가 어렵다고 알려진 고급양주와 저급양주를 분류하는 것으로 진행되었으며, 성공적이며 우수한 실험 결과를 얻었다 이로부터 사용된 알고리즘이 휴대용 전자혀 시스템에 적절히 사용될 수 있음을 밝혔으며, 실제 휴대용 전자혀 시스템에 간단한 학습에 의해 적용될 수 있을 것으로 생각된다.

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기기적 평가와 패널 기반 평가를 이용한 된장 용액의 제시 온도에 따른 맛과 향미 특성 분석 및 비교 (A Comparison of Flavor and Taste of the Doenjang Solution by Instrumental Measurements and Sensory Evaluation based on Serving Temperature)

  • 허정애;곽한섭;김미정;김민정;김윤숙;장민선;김상숙
    • 한국식품영양학회지
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    • v.31 no.2
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    • pp.264-271
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    • 2018
  • The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, $45^{\circ}C$) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.

디지털 설진 시스템의 색상 보정 (Colour Interpolation of Tongue Image in Digital Tongue Image System Blocking Out External Light)

  • 김지혜;남동현
    • 대한한의진단학회지
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    • v.16 no.1
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    • pp.9-18
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    • 2012
  • Objectives The aim of this study is to propose an optimized tongue colour interpolation method to achieve accurate tongue image rendering. Methods We selected 60 colour chips in the chips of DIC color guide selector, and then divided randomly the colour chips into two groups. The colour chips of a group (Gr I) were used for finding the optimized colour correction factor of error and those of the other group (Gr II) were used for verifying the correction factor. We measured colour value of the Gr I colour chips with spectrophotometer, and took the colour chips image with a digital tongue image system (DTIS). We adjusted colour correction factor of error to equal the chip colour from each method. Through that process, we obtained the optimized colour correction factor. To verify the correction factor, we measured colour value of the Gr II colour chips with a spectrophotometer, and took the colour chips image with the DTIS in the two types of colour interpolation mode (auto white balance mode and optimized colour correction factor mode). And then we calculated the CIE-$L^*ab$ colour difference (${\Delta}E$) between colour values measured with the spectrophotometer and those from images taken with the DTIS. Results In auto white balance mode, The mean ${\Delta}E$ between colour values measured with the spectrophotometer and those from images taken with the DTIS was 13.95. On the other hand, in optimized colour correction factor mode, The mean ${\Delta}E$ was 9.55. The correction rate was over 30%. Conclusions In case of interpolating colour of images taken with the DTIS, we suggest that procedure to search the optimized colour correction factor of error should be done first.