• Title, Summary, Keyword: taste sensor

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Design of In-situ Self-diagnosable Smart Controller for Integrated Algae Monitoring System

  • Lee, Sung Hwa;Mariappan, Vinayagam;Won, Dong Chan;Shin, Jaekwon;Yang, Seungyoun
    • International Journal of Advanced Culture Technology
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    • v.5 no.1
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    • pp.64-69
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    • 2017
  • The rapid growth of algae occurs can induce the algae bloom when nutrients are supplied from anthropogenic sources such as fertilizer, animal waste or sewage in runoff the water currents or upwelling naturally. The algae blooms creates the human health problem in the environment as well as in the water resource managers including hypoxic dead zones and harmful toxins and pose challenges to water treatment systems. The algal blooms in the source water in water treatment systems affects the drinking water taste & odor while clogging or damaging filtration systems and putting a strain on the systems designed to remove algal toxins from the source water. This paper propose the emerging In-Situ self-diagnosable smart algae sensing device with wireless connectivity for smart remote monitoring and control. In this research, we developed the In-Site Algae diagnosable sensing device with wireless sensor network (WSN) connectivity with Optical Biological Sensor and environmental sensor to monitor the water treatment systems. The proposed system emulated in real-time on the water treatment plant and functional evaluation parameters are presented as part of the conceptual proof to the proposed research.

Effect of a Fermented Rice Protein Residue on the Taste Property of Yeast Extract (쌀단백질 잔사발효물이 효모추출물의 맛특성에 미치는 영향)

  • Park, Gang-Seok;Han, Gwi-Jung;Chung, Ha-Yull
    • Food Engineering Progress
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    • v.15 no.4
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    • pp.413-419
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    • 2011
  • For producing a high added-value natural seasoning ingredient, a yeast extract (Yx) was supplemented with a rice protein residue fermented with Bacillus licheniformis (Rfl) or with Bacillus subtilis (Rfs). A rice protein residue was obtained after enzymatic hydrolysis of rice protein which was used for preparing a yeast culture medium. Overall acceptabilities of the supplemented yeast extracts (YxRfl or YxRfs) were higher compared to pure yeast extract. Savory taste like umami was found to increase noticeably by adding a fermented rice protein residue to yeast extract, which was confirmed in taste sensor analysis and in sensory test. Beyond the presence of savory tasting amino acids such as Glu and Asp in a fermented rice protein residue, it is assumed that other soluble peptide fractions remained play an important role in enhancing taste of the supplemented yeast extracts. Thus, the yeast extract added with a fermented rice protein residue could be applied to manufacture a natural seasoning ingredient.

Sensor Control and Aquisition Information Using Voice I/O (음성 입출력을 이용한 센서 제어 및 정보 획득)

  • Youn, Hyung Jin;Lee, Chang Woo
    • Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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    • pp.495-496
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    • 2018
  • As more and more companies introduce artificial intelligent(AI) speakers, the price of the speakers has become a burden to someone. Based on some knowledge and dexterity, it is not difficult to make an AI speaker that acquires sensor information and environmental information of the house in accordance with your own taste. In this paper, we implement an AI speaker using Raspberry Pie, Google Cloud Speech (GCS) and Naver's Clova Speech Synthesis (CSS) API.

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Development of Compliance Emulator System (콤플라이언스 에뮬레이터 시스템의 개발)

  • Park, Chan-Won;Shin, Young-kyun
    • Journal of Industrial Technology
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    • v.19
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    • pp.351-359
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    • 1999
  • If the tactile sense is introduced to engineering and industries, it may provide more realistic virtual tactile sensing to human and it is possible to develop product that satisfy various consumer's taste. This paper presents a compliance emulator system as a new concept of tactile reproduction simulator which uses magnetic levitation in order to minimize friction and emulates compliance only along the vertical direction. Compliance is one of the important mechanical properties of the object related to tactile sensing of the human. The implemented system equipped with an analog LVDT sensor for a position sensor and employs a PD control with gravity compensation to emulate the specified compliance. To compensate the limited range of the system, the method of attaching the spring with various magnitude of stiffness to the system is adopted and its preliminary test is performed to confirm the validity of the method.

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Application of Electronic Nose for Aroma Analysis of Persimmon Vinegar Concentrates (감식초 농축액들의 향기성분 분석에 대한 전자코의 적용)

  • Lee, Boo-Yong
    • Korean Journal of Food Science and Technology
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    • v.31 no.2
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    • pp.314-321
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    • 1999
  • This study was performed to test application possibility of electronic nose with 32 conducting polymer sensor arrays for aroma analysis of persimmon vinegar. The 20, 30, 40, 50, 60, and $70^{\circ}Bx$ persimmon vinegar concentrates were prepared by vacuum concentration at $55^{\circ}C$. The recovery yield of water soluble solid to concentrates was 55.5% on $20^{\circ}Bx$ persimmon vinegar concentrate. As the concentration of persimmon vinegar concentrates increased, pH of concentrates increased and acidity as acetic acid decreased. From sensory evaluation for persimmon vinegar concentrates, as the concentration of persimmon vinegar concentrates increased, their cooking odor and umami taste increased, sour taste and acidic odor decreased, salty odor and astringency were not changed. Aroma analysis by electronic nose (AromaScan) showed no difference in normalized pattern and odor intensity among persimmon vinegar concentrates. All quality factors among concentrates also were less than 1.042. And so the electronic nose with conducting polymer sensor was not suitable for aroma analysis of persimmon vinegar concentrate.

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NOx Gas Detecting Properties of the Nitrocellulose/MWCNT Thin Film Coated on the Glass Substrate (유리 기판 위에 제작된 Nitrocellulose/MWCNT 박막의 질소가스 검출특성)

  • Lee, Won Jae;Choi, Myung Kyu;Jang, Kyung Uk
    • Journal of the Semiconductor & Display Technology
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    • v.11 no.1
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    • pp.55-59
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    • 2012
  • NOx is one of the toxin gases, which is mainly causing the optic-chemical smog phenomena, and decreasing in the function of nose and taste. Especially, NO is easily reacting with $O_3$, and then becoming the $NO_2$. $NO_2$ is mainly causing the acidulation rain. So, we should develop the NOx gas sensing system to detect NOx gas. In this paper, we present the microstructure and the NOx gas detecting properties of the nitrocellulose/MWCNT thin film coated by the air-spray on the glass substrate. The nitrocellulose/MWCNT-based gas sensors have been studied detecting NOx molecules of a ppm-level at the temperature range of $30{\sim}120^{\circ}C$. The resistance of the sensors decreases when the sensors are exposed to NOx gas. As a results, we obtained the nitrocellulose/MWCNT sensors with the sensitivity of 0.6%/sec under the 0.8 ppm of NOx gas concetration. Also, we get the activation energy of 0.202eV from the sensor for the 0.3 ppm of NOx gas concentration.

Effects of Alkaline Treatment on Some Quality of Anchovy Extract (알칼리 처리가 멸치 추출액의 품질에 미치는 영향)

  • Kim, Hye-Kyung;Park, Joo-Young;Kim, Woo-Jung
    • Korean Journal of Food Science and Technology
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    • v.20 no.3
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    • pp.441-446
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    • 1988
  • Alkaline treatment during preparation of anchovy extracts was studied for its changes in some of the physicochemical and sensory qualities. The dried anchovy was blended in 0-0.5N NaOH solutions and then incubated at $60^{\circ}C$ for 6 hours. After extraction the suspensions were neutralized and centrifuged. The results showed that the yields of solids and protein were increased by 3-5 fold of those of water extract as alkaline concentration and treatment time increased. The intrinsic viscosity showed little changes for the extracts prepared with 0-0.2N NaOH solution while the extracts prepared with over 0.3N NaOH resulted a initial small decrease followed by a rapid increase to the maximum point. The changes in color expressed as Hunter 'L', 'a' and 'b' values showed that the L value increased rapidly until 3 hours of treatment followed by a decrease, and 'a' and 'b' values were increased a little. The intensities of odor and taste were markedly increased by 2-3 fold for all of the descriptions investigated where clam-like odor and taste and sea complex odor were particularly significant.

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Aroma Pattern Analysis of Various Extracts of Agastache rugosa O. Kuntze by Electronic Nose (전자코를 이용한 배초향 추출물의 향기패턴 분석)

  • Lee, Boo-Yong;Yuk, Jin-Su;Oh, Se-Ryang;Lee, Hyeong-Kyu
    • Korean Journal of Food Science and Technology
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    • v.32 no.1
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    • pp.9-16
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    • 2000
  • Aroma of various extracts of Agastache rugosa O. Kuntze was analyzed by electronic nose with 32 conducting polymer sensor arrays. The 57 extracts were prepared by extraction solvents (hot water, ethanol and NaCl solution), extraction temperatures $(100,\;80\;and\;60^{\circ}C)$, solvent mixture ratios of solvent (10 times 35 times) and parts of Agastache rugosa O. Kuntze(flower, leaf and stem). Aroma pattern of Agastache rugosa O. Kuntze extracts showed big difference in normalized pattern and odor intensity with extraction temperatures and parts, but showed no difference with extraction solvents. Especially in the case of ethanol extracts, because odor of ethanol itself was very strong, difference in aroma of extracts with extraction temperatures and parts did not show through the electronic nose. The organoleptic characteristics such as mint odor, grassy odor, mint taste, medicinal herb taste and sweetness for Agastache rugosa O. Kuntze extracts were determined by the profile test and the result of sensory evaluation by quantitative descriptive analysis was explained to QDA diagram. In correlation with the result of aroma analysis by electronic nose and the sensory evaluation, difference in aroma pattern among the extracts concretely brought to light definite characteristics such as mint odor and mint taste.

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Smart Home Service System Considering Indoor and Outdoor Environment and User Behavior (실내외 환경과 사용자의 행동을 고려한 스마트 홈 서비스 시스템)

  • Kim, Jae-Jung;Kim, Chang-Bok
    • The Journal of Advanced Navigation Technology
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    • v.23 no.5
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    • pp.473-480
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    • 2019
  • The smart home is a technology that can monitor and control by connecting everything to a communication network in various fields such as home appliances, energy consumers, and security devices. The Smart home is developing not only automatic control but also learning situation and user's taste and providing the result accordingly. This paper proposes a model that can provide a comfortable indoor environment control service for the user's characteristics by detecting the user's behavior as well as the automatic remote control service. The whole system consists of ESP 8266 with sensor and Wi-Fi, Firebase as a real-time database, and a smartphone application. This model is divided into functions such as learning mode when the home appliance is operated, learning control through learning results, and automatic ventilation using indoor and outdoor sensor values. The study used moving averages for temperature and humidity in the control of home appliances such as air conditioners, humidifiers and air purifiers. This system can provide higher quality service by analyzing and predicting user's characteristics through various machine learning and deep learning.

Amperometric Electronic Tongue Based on Metal Oxide Containing Carbon Paste Electrode Array (금속 산화물을 포함한 탄소반죽 전극 어레이로 제작한 전자 혀)

  • Han Jong Ho;Kim Dong Sun;Kim Jong Sik;Yoon In Jun;Cha Geun Sig;Nam Hakhyun
    • Journal of the Korean Electrochemical Society
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    • v.7 no.4
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    • pp.206-210
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    • 2004
  • All array of carbon paste-based electrodes was prepared by screen printing the carbon paste modified with metal oxides $(TiO_2,\;RuO_2,\;PbO_2,\;Ni(OH)_2)$ and Prussian blue (PB). An electronic tongue system was assembled with the carbon-paste electrode array, and applied to discriminate the tastes of various commercial beverages and foods by measuring the chronoamperometric responses to the samples diluted in 0.1M carbonate buffer (pH 9.6). The results were analyzed with principal component analysis(PCA) method and plotted on two dimensional PCA coordinate; it was apparent that the amperometric electronic tongue system could discriminate the types of various foods and beverages.