• Title, Summary, Keyword: taste sensor

Search Result 32, Processing Time 0.045 seconds

pH equation model of RFID-pH sensor using fermented foods (RFID-pH 센서를 이용한 발효식품의 pH 모델식)

  • Lee, Chang Won;Kim, Joo Woong;Son, Dong Sul;Eom, Ki-Hwan
    • Proceedings of the Korean Institute of Information and Commucation Sciences Conference
    • /
    • /
    • pp.849-852
    • /
    • 2013
  • These fermented food has been increased interest to people's health in recent years. Factors which have taste, storability and trophism of fermented food is affected food of material, temperature, humidity and pH. But fermented food has yet not been established of model equation for the change in pH. If they that seller and consumer can know the status and quality, customer could increase credibility and consumption-oriented about fermented foods. In this paper, we obtain model equation through measured PH of fermented foods. So, model equation is offered platform about maturity of fermented foods. In order to confirm the usefulness of the proposed model equation, we tested the change in PH about a kimchi and a rice wine which is fermented food of Korea representative.

  • PDF

Post-harvest Technology for High Quality Rice in Japan

  • Ohtsubo, Kenichi
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
    • /
    • /
    • pp.26-32
    • /
    • 2003
  • Rice is one of the most important cereals in the world. Japanese people use about 9 million tons of rice per you. We use rice for cooked rice as staple foods and for processing, such as rice wine (sake), rice crackers and miso fermentation, etc. Palatability, eating quality, of rice is evaluated by the sensory test and various kinds of physicochemical measurements. Japanese National Food Agency started the storage of 1.5 million tones of rice in 1996. We carried out the storage test using high quality rices since 1995 until 1996. As indices for the quality deteriorations of rice grains during the storage, germination ratio, enzyme activities, fat acidity, physical properties of cooked rice were clarified to be useful. We applied colorimetric method for the measurements of fat acidities in the place of titration method. Processing suitabilities of rice differ depending on the products. Low amylose rice is more suitable for soft rice crackers and high amylose rice is preferred more for rice noodle. Pre-cooked rice products, such as frozen cooked rice, retort-pouched rice and aseptic rice, are increasing recently in Japan. In addition to above-mentioned physico-chemical tests, NIR spectroscopy,“Midometer”and“Taste sensor”are novel and useful to evaluate eating quality and processing suitabolities. Recently, rice wholesalers and retailers have been obligated to display the name of cultivar, location of cultivation and the year of production of rice grains which they sell by the Japanese Agricultural Standard Law (JAS). In order to detect the dishonest labeling of rice cultivars, we developed new cultivar identification method based on DNA polymorphism.

  • PDF

New Vehicle Collision Warning Algorithm Based On Fuzzy Logic (퍼지 논리에 기반한 차량 충돌 경보 알고리듬)

  • 김선호;오세영
    • Transactions of the Korean Society of Automotive Engineers
    • /
    • v.7 no.8
    • /
    • pp.233-247
    • /
    • 1999
  • Traffic accidents are normally caused by late or faulty judgements due to the driver's inaccurate estimation of the distance, velocity, and acceleration from the surrounding vehicles as well as his carelessness or inattention. Thus, the development of collision avoidance systems is motivated by their great potential for increased vehicle safety. A typical collision avoidance system consists of the forward-looking sensor, the criteria for activation of collision warming and avoidance, the collision avoidance maneuvers, and the user interface. This thesis is concerned with the development of a collision warning algorithm in which the driver is warned of approaching collision with the visual and/or the audible signals . The warning algorithm based on fuzzy logic is presented here based on new warning criteria. It has been newly derived from the conventional warning equation by adding a new input variable of the required deceleration to avoid collision. The algorithm is also able to adapt to the individual driver's taste along with the different road conditions by externally controlling the warning intensity. Finally , the proposed algorithm has been validated using computer simulation.

  • PDF

Spatial Distribution Mapping of Cyanobacteria in Daecheong Reservoir Using the Satellite Imagery (위성영상을 이용한 대청호 남조류의 공간 분포 맵핑)

  • Back, Shin Cheol;Park, Jin Ki;Park, Jong Hwa
    • Journal of The Korean Society of Agricultural Engineers
    • /
    • v.58 no.2
    • /
    • pp.53-63
    • /
    • 2016
  • Monitoring of cyanobacteria bloom in reservoir systems is important for water managers responsible of water supply system. Cyanobacteria affect the taste and smell of water and pose considerable filtration problems at water use places. Harmful cyanobacteria bloom in reservoir have significant economic impacts. We develop a new method for estimating the cyanobacteria bloom using Landsat TM and ETM+ data. Developed model was calibrated and cross-validated with existing in situ measurements from Daecheong Reservoir's Water Quality Monitoring Program and Algae Alarm System. Measurements data of three stations taken from 2004 to 2012 were matched with radiometrically converted reflectance data from the Landsat TM and ETM+ sensor. Stepwise multiple linear regression was used to select wavelengths in the Landsat TM and ETM+ bands 1, 2 and 4 that were most significant for predicting cyanobacteria cell number and bio-volume. Based on statistical analysis, the linear models were that included visible band ratios slightly outperformed single band models. The final monitoring models captured the extents of cyanobacteria blooms throughout the 2004-2012 study period. The results serve as an added broad area monitoring tool for water resource managers and present new insight into the initiation and propagation of cyanobacteria blooms in Daecheong reservoir.

THE NONDESTRUCTIVE MEASUREMENT OF THE SOLUBLE SOLID AND ACID CONTENTS OF INTACT PEACH USING VIS/NIR TRANSMITTANCE SPECTRA

  • Hwang, I.G.;Noh, S.H.;Lee, H.Y.;Yang, S.B.
    • Proceedings of the Korean Society for Agricultural Machinery Conference
    • /
    • /
    • pp.210-218
    • /
    • 2000
  • Since the SSC(soluble solid contents) and titratable acidity of fruit are highly concerned to the taste, the need for measuring them by non-destructive technology such as NIR(Visual and Near-infrared) spectroscopy is increasing. Specially, in order to grade the quality of each fruit with a sorter at sorting and packing facilities, technologies for online measurement satisfying the tolerance in terms of accuracy and speed should be developed. Many researches have been done to develop devices to measure the internal qualities of fruit such as SSC, titratable acidity, firmness, etc. with the VIS(Visual)/NIR(Near Infrared) reflectance spectra. The distributions of the SSC, titratable acidity, firmness, etc. are different with respect to the position and depth of fruit, and generally the VIS/NIR light can interact with fruit in a few millimeters of pathlength, and it is very difficult to measure the qualities of inner flesh of fruit. Therefore, to measure the average concentrations of each quality factor such as SSC and titratable acidity with the reflectance-type NIR devices, the spectra of fruit at several positions should be measured. Recently, the interest about the transmittance-type VIS/NIR devices is increasing. NIR light can penetrate through the fruit about 1/10-1/1,000,000 %. Therefore, very intensive light source and very sensitive sensor should be adopted to measure the transmitted light spectra of intact fruit. The ultimate purpose of this study was to develop a device to measure the transmitted light spectra of intact fruit such as apple, pear, peach, etc. With the transmittance-type VIS/NIR device, the feasibility of measurement of the SSC and titratable acidity in intact fruit cultivated in Korea was tested. The results are summarized as follows; A simple measurement device which can measure the transmitted light spectra of intact fruit was constructed with sample holder, two 500W-tungsten halogen lamps, a real-time spectrometer having a very sensitive CCD array sensor and optical fiber probe. With the device, it was possible to measure the transmitted light spectra of intact fruit such as apple, pear and peach. Main factors affecting the intensity of transmitted light spectra were the size of sample, the radiation intensity of light source and the integration time of the detector. Sample holder should be designed so that direct light leakage to the probe could be protected. Preprocessing method to the raw spectrum data significantly influenced the performance of the nondestructive measurement of SSC and titratable acidity of intact fruit. Representative results of PLS models in predicting the SSC of peach were SEP of 0.558 Brix% and R2 of 0.819, and those in predicting titratable acidity were SEP of 0.056% and R2 of 0.655.

  • PDF

Comparative analysis of sensory profiles of commercial cider vinegars from Korea, China, Japan, and US by SPME/GC-MS, E-nose, and E-tongue (한국, 중국, 일본, 미국산 시판 사과식초의 관능적 품질 비교를 위한 SPME-GC/MS, 전자코 및 전자혀 분석)

  • Jo, Yunhee;Gu, Song-Yi;Chung, Namhyeok;Gao, Yaping;Kim, Ho-Jin;Jeong, Min-Hee;Jeong, Yong-Jin;Kwon, Joong-Ho
    • Korean Journal of Food Science and Technology
    • /
    • v.48 no.5
    • /
    • pp.430-436
    • /
    • 2016
  • Solid phase microextraction and gas chromatography-mass spectrometry (SPME/GC-MS), electronic nose, and electronic tongue were used to characterize the sensory profiles of cider vinegars from Korea (K1-2), China (C1-2), Japan (J1-2), and US (U1-2). SPME-GC/MS detected acetic acid as the common volatile compound in all vinegars, in addition to isovaleric acid, octanoic acid, and phenethyl acetate. Acids and acetic esters were the major components of Korean and US vinegar samples, respectively. Chinese vinegars had high ethyl acetate content, while Japanese samples were characterized by a low content of acetic acid. Principal component analysis (PCA) pattern provided a clear categorical discrimination of Chinese vinegars by E-nose and E-tongue analyses. The instrumental sensory scores and the taste attributes for flavor ($r^2=0.9431$), sourness ($r^2=0.9515$), and sweetness ($r^2=0.8325$) were highly correlated. Therefore, SPME/GC-MS, E-nose, and E-tongue analyses may be useful tools to discriminate the sensory profiles of cider vinegars of different origins.

Flavor Analysis of Commercial Korean Distilled Spirits using an Electronic Nose and Electronic Tongue (전자코와 전자혀를 이용한 시판 증류주의 향미특성 분석)

  • Kim, Jung Sun;Jung, Hyo Yeon;Park, Eun Young;Noh, Bong Soo
    • Korean Journal of Food Science and Technology
    • /
    • v.48 no.2
    • /
    • pp.117-121
    • /
    • 2016
  • The objective of this study was to analyze the flavor patterns of commercial Korean distilled spirits using a mass spectrometry-based electronic nose and an electronic tongue. Thirteen types of domestic distilled spirits were used for analysis. The flavor patterns of the distilled spirits were clearly identified through discriminant function analysis of the raw materials. The obtained data of the electronic nose analysis showed that the flavor pattern of the distilled spirits aged in oak barrels was not significantly different from that of the general distilled spirits. According to the results of the electronic tongue, the distilled spirits made with rice had a stronger flavor than those made with foxtail millet. Compared to the sensitivity value of each taste sensor, the distilled spirits showed various intensities of sourness and umami. Therefore, an electronic nose and electronic tongue could be successfully used for quality evaluation and new product development of distilled spirits.

Study on Development of LED Camping Light Design Based on IOT and Emotional Lighting Contents (IOT 및 감성조명 콘텐츠 기반의 LED 캠핑등 디자인 개발에 관한 연구)

  • Kim, Hee-Jun
    • The Journal of the Korea Contents Association
    • /
    • v.18 no.12
    • /
    • pp.332-342
    • /
    • 2018
  • This study is aimed at suggesting information about technical choices for designing LED camping lights based on emotional lighting contents of integrated IOT and design areas which take a central role in creation and knowledge based industries and the procedure for materializing them. 'i-Light,' a portable LED camping light, is 'connected lighting' connecting men, space and emotion and a smart camping light based on IOT and emotional lighting contents. 'i-Light' has two functions. One is about lighting for adjusting color and color temperature naturally and the other is about safety for detecting harmful gases. 'i-Light' also has various emotional functions for experiencing interaction and taste of light. For the purpose, portable LED camping lights were designed, first of all, and then a highly color rendering/full-color lighting module, a smart sensor module and an IOT device platform were developed. In addition, efforts were made to establish detailed data about emotional lighting contents and to develop a Web application based on them. Finally, prototypes of portable LED camping lights were made to get a test bench and usability evaluation from related organizations. According to the results, all of 12 developed emotional lighting contents and three IOT safety sensors were suitable and prototypes were satisfactory. This paper will suggest a direction about actual technical choices for development of contents and products integrating artificial intelligence and big data and about the procedure for materializing them.

Study On The Development of Mobile Shampoo Device Using Ozone Water For Good hair condition (모발에 좋은 오존수를 이용한 이동식 샴푸 장치 개발에 관한 연구)

  • Kim, Duck-Sool
    • Journal of the Korean Applied Science and Technology
    • /
    • v.34 no.2
    • /
    • pp.394-399
    • /
    • 2017
  • The goal of this study is to suggest the technology and the way of developing ergonomic shampoo device, which is able to adjust the height and to be devided, and it uses ozone water. As a result of developing the device, it can complete better the effect of preventing water splash than existing devices by making neck holding part higher. And it is also made with ergonomic design, therefore, the head of shampoo candidate can be drawn into it more easily. By adjusting water temperature($38^{\circ}C$) to candidate's taste through water heater attached to water bucket, when a candidate is being shampooed, it can help keep warm shampooing without delaying. We could know the process through temperature sensor. And we could also know the utility of its own sterilization(1PPM) and purification. Finally, ozone water was measured for 20 minutes and the ozone concentration was measured to be less than 1 PPM to ensure stability. All parts of the mobile shampoo stand together with the hot water device and the ozonated water conversion device were designed so as not to be inconvenient for the user to use.

Determination of Optimum Sterilization Condition for the Production of Retorted Kimchi Soup (레토르트 처리한 김치찌개 제품의 최적 살균조건 결정)

  • Cheon, Hee Soon;Park, Eun-Ji;Cho, Won-Il;Hwang, Keum Taek;Chung, Myong-Soo;Choi, Jun-Bong
    • Culinary science and hospitality research
    • /
    • v.20 no.6
    • /
    • pp.254-261
    • /
    • 2014
  • In order to optimize process conditions for manufacturing retorted Kimchi soup by using stationary and rotary types systems were applied for sterilization process. For investigating the differences in heat penetration characteristics during sterilization, Kimchi soup was packed into retort pouches, and sterility ($F_0$ value) at various positions in the product was measured through a wireless $F_0$ sensor. Heat penetration characteristics were significantly affected by sterilization method. From data analysis, optimum ranges of sterilization temperature and time was determined to be $120.7^{\circ}C$, 13 min for rotary type and $120.7^{\circ}C$, 20 min for stationary type. At those conditions, they had similar sterility ($F_0$ value). The results showed that rotation provides faster heat penetration and more uniform sterility than various positions of the product. These results derived a lot of advantages from related industry. For instance, many of the more viscous semi-liquid products and heat sensitive natural products could be sterilized in the lager pouch sizes without overcooking or scorching. Hence, current study suggests that rotary type retort would make it possible not only to reduce processing times as 35~45%, but also to improve the quality of product as overall taste, flavor, color, and texture with significant difference (p<0.05).