• 제목/요약/키워드: electronic tongue

검색결과 84건 처리시간 0.023초

Patterns of Cancer: A Study of 500 Punjabi Patients

  • Bal, Manjit Singh;Bodal, Vijay Kumar;Kaur, Jaspreet;Kaur, Mohanvir;Sharma, Swati
    • Asian Pacific Journal of Cancer Prevention
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    • 제16권12호
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    • pp.5107-5110
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    • 2015
  • The State of Punjab has been in focus because of aperceived increasing rate of cancer. Both print and electronic media have created an impression that Punjab, especially the cotton belt of Malwa Region, has become a high incidence cancer region. Actually the increased number of cancer patients might be at least partly because of increasing population and heightened health awareness and reporting. The purpose of this study is to find out the pattern of cancer amongst patients registered in Mukh Mantri Punjab Cancer Rahat Kosh Scheme (MMPCRKS), under cancer registry at Rajindra Hospital Patiala from the various districts of Punjab. The study covers 500 cancer patients registered under MMPCRKS at Rajindra Hospital Patiala, for free cancer treatment. Information regarding age, gender, religion, method of diagnosis and affected sites was obtained. Results were analyzed statistically. Of the 500 patients, 65% were females and 35% were males. The most affected female age groups were 50-54 and 60-64; while males in the age groups of 65-69 and 60-64 had the highest risk. The leading cancers in females were breast followed by cervix and ovary where as in males they were were colon followed by esophagus and tongue. The commonest histological type was adenocarcinoma followed by squamous cell carcinoma. The increasing trend of cancer in Punjab is alarming. Since this study is a preliminary investigation, it could provide a leading role in prevention, treatment and future planning regarding cancer in Punjab.

화이트소스를 첨가한 굴(Crassostrea gigas) 통조림의 제조 및 특성 (Preparation and Characterization of Canned Oyster Crassostrea gigas in White Sauce)

  • 차장우;이수광;박선영;강상인;강영미;김진수
    • 한국수산과학회지
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    • 제51권5호
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    • pp.491-498
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    • 2018
  • The objective of this study was to investigate the composition of canned oyster Crassotrea gigas in white sauce (CO-WS). The proximate composition of CO-WS was 74.1% water, 10.4% crude protein, 4.9% crude lipid, and 3.1% ash. The energy converted based on these percentages was 112.2 kcal/100 g, while the salinity was 1.1 g/100 g. In a taste-intensity test using an electronic tongue, the CO-WS showed higher umami taste intensity than the control (canned oyster in commercial white sauce), whereas the intensities of the other tastes (salty, sour, bitter, and sweet) were lower. Because the odor intensity was low, CO-WS was considered to have a relatively weak odor and showed no difference in hardness compared to the control. Sensory evaluation of CO-WS by a panel yielded higher scores for appearance, taste, and texture, and a lower score for flavor compared to the control. The total amino acid content of CO-WS was 8.91 g/100 g, and its major amino acids were aspartic acid, glutamic acid, and leucine. With respect to mineral content, CO-WS had higher calcium and lower zinc contents than the control. These results suggest that CO-WS has excellent nutritional value.

볶은 마늘 분말을 첨가한 가정간편식(HMR)형 돈육 떡갈비의 품질 및 관능적 특성 (Quality and sensory properties of HMR-type pork Tteokgalbi containing roasted garlic powder)

  • 정창환;이솔희;김학연
    • 한국식품과학회지
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    • 제53권5호
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    • pp.601-606
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    • 2021
  • 본 연구에서는 볶은 마늘의 첨가 수준에 따른 가정간편식 돈육 떡갈비의 품질 및 관능적 특성을 분석하였다. 돈육 떡갈비 제조 시 볶은 마늘 분말의 첨가는 수분의 함량을 감소시키고 조단백질의 함량을 증가시켰다. 가열 전·후 명도는 볶은 마늘 분말의 첨가량이 증가함에 따라 감소하였고, 적색도와 황색도는 감소하였다. pH는 가열 후가 가열 전에 비하여 높은 값을 나타내었으며, 볶은 마늘 분말의 첨가량이 증가함에 따라 감소하였다. 가열 수율은 볶은 마늘 분말의 첨가량이 증가함에 따라 증가하는 긍정적인 결과를 보였다. 전자혀 측정 결과 볶은 마늘 분말을 첨가한 처리구가 대조구에 비해 짠맛, 신맛 그리고 감칠맛이 강하게 감지되었다. 관능평가 결과 flavor와 overall acceptability 항목에서 볶은 마늘 분말 3% 처리구가 가장 높은 평가를 받았다. 이상의 연구 결과를 토대로 볶은 마늘 분말을 3% 첨가하는 것이 품질적인 측면과 관능적으로 우수한 가정간편식 돈육 떡갈비를 제조할 수 있을 것으로 판단된다.

A Review on Meat Quality Evaluation Methods Based on Non-Destructive Computer Vision and Artificial Intelligence Technologies

  • Shi, Yinyan;Wang, Xiaochan;Borhan, Md Saidul;Young, Jennifer;Newman, David;Berg, Eric;Sun, Xin
    • 한국축산식품학회지
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    • 제41권4호
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    • pp.563-588
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    • 2021
  • Increasing meat demand in terms of both quality and quantity in conjunction with feeding a growing population has resulted in regulatory agencies imposing stringent guidelines on meat quality and safety. Objective and accurate rapid non-destructive detection methods and evaluation techniques based on artificial intelligence have become the research hotspot in recent years and have been widely applied in the meat industry. Therefore, this review surveyed the key technologies of non-destructive detection for meat quality, mainly including ultrasonic technology, machine (computer) vision technology, near-infrared spectroscopy technology, hyperspectral technology, Raman spectra technology, and electronic nose/tongue. The technical characteristics and evaluation methods were compared and analyzed; the practical applications of non-destructive detection technologies in meat quality assessment were explored; and the current challenges and future research directions were discussed. The literature presented in this review clearly demonstrate that previous research on non-destructive technologies are of great significance to ensure consumers' urgent demand for high-quality meat by promoting automatic, real-time inspection and quality control in meat production. In the near future, with ever-growing application requirements and research developments, it is a trend to integrate such systems to provide effective solutions for various grain quality evaluation applications.

볶은 잡곡 종류를 달리하여 제조한 별미장의 품질 특성 (Quality Characteristics of Byeolmijang Prepared by Different Variety of Roasted Grain Powders)

  • 엄현주;권누리;강혜정;박혜진;김소영;김주형
    • 한국식품영양학회지
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    • 제35권2호
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    • pp.106-115
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    • 2022
  • The purpose of this study was to examine the quality characteristics of byeolmijang prepared several roasted whole grain powders (oat, brown rice, black soybean, corn) for eight weeks. As the fermentation progressed, the pH decreased from 6.10~6.12 to 4.48~4.92 and the total acidity increased dramatically from 0.41~0.48% to 1.67~2.24%. There were no differences in the moisture content. The content of reducing sugar decreased, in particular, brown rice sample(C) decreased significantly than the other samples during fermentation. In color, L and b-value decreased all samples, whereas a-value showed a tendency to slightly increase. The total cell counts and lactic acid bacteria revealed an increasing tendency during fermentation. In case of the amino-type nitrogen contents, it increased significantly during the fermentation period, especially control sample (A) showed the highest content significantly. The total polyphenol of all samples increased in the fermentation period. ABTS and DPPH radical scavenging activities also increased, especially corn sample (E) had the highest levels. In by electronic tongue analysis, corn sample (E) revealed higher umami and sourness than the control. So, by adding roasted corn powder, it can enhance function and taste of byeolmijang.

A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles

  • Joo, Seon-Tea;Choi, Jung-Suk;Hur, Sun-Jin;Kim, Gap-Don;Kim, Chan-Jin;Lee, Eun-Yeong;Bakhsh, Allah;Hwang, Young-Hwa
    • 한국축산식품학회지
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    • 제42권1호
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    • pp.175-185
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    • 2022
  • This study investigated the amino acid and nucleotide-related compound composition and taste characteristics of cultured muscle tissue (CMT) obtained by culturing satellite cells isolated from chicken and cattle and compared them to those of traditional meat (TM). The content of all amino acids except valine and tyrosine was significantly different between CMT and TM (p<0.05). The amount of glutamic acid was not significantly different between CMT and TM in cattle, but the glutamic acid in chicken CMT was lower than that of TM (p<0.05). Among the nucleotide-related compounds, only the content of inosine-5'-monophosphate (IMP) was significant, and the amount of IMP in CMT derived from chicken and cattle was significantly lower than that of TM (p<0.05). There were significant differences in the taste characteristics assessed by an electronic tongue system, and the umami, bitterness, and sourness values of CMT were significantly lower than those of TM from both chicken and cattle (p<0.05). The results of the present study suggest that it is necessary to develop a satellite cell culture method that could increase the umami and bitterness intensity of CMT and adjust the composition of the growth medium to produce cultured meat with a taste similar to that of TM.

Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle

  • Eun Yeong Lee;Dhanushka Rathnayake;Yu Min Son;Allah Bakhsh;Young Hwa Hwang;Jeong Keun Seo;Chul Beom Kim;Seon Tea Joo
    • 한국축산식품학회지
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    • 제43권1호
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    • pp.85-100
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    • 2023
  • The present study aimed to evaluate the effects of high-intensity ultrasound (HIU) application on meat quality traits, sensory parameters, and the microstructure of semitendinosus muscle from Hanwoo cattle. The samples were treated in an ultrasonic bath (35 kHz) at an intensity of 800 W/cm2 for 60 min, followed by aging at 1℃ for 0, 3, and 7 days. The application of ultrasound resulted in lower Warner-Bratzler shear force and higher myofibrillar fragmentation index values during the storage period. HIU also enhanced the tenderness, flavor, umami, and overall acceptability of cooked beef muscle. However, the electronic tongue evaluation results showed higher umami values in the control treatment on the seventh day of storage. The microstructure of sonicated meat showed disorganized myofibrillar architecture and swelling in the A-band region of sarcomeres during the storage period, which led to greater meat tenderness. The heatmap illustrated the high abundance of α-linolenic acid (C20:5n3) and eicosapentaenoic acid (C18:3n3) in sonicated meat samples on the third day of the storage. These results showed that HIU is a potential method for tenderizing and improving the sensory attributes of beef without compromising other quality aspects.

대체 감미료를 활용한 저당 유자 시럽 제조 및 이화학적 특성 조사 (Production Process and Physiochemical Characterization of Low-sugar Yuzu Syrup)

  • 박윤하;이보배;임애은;조정용;남승희
    • 한국식품영양학회지
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    • 제37권2호
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    • pp.67-79
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    • 2024
  • Yuzu (Citrus junos) undergoes traditional processing to create preserved yuzu with a sugar content of 50%. This study aimed to produce low-sugar yuzu syrup using artificial or natural sweeteners instead of sugar. Among artificial sweeteners, maltitol showed minimal browning and lack of deposition at high temperatures. The addition of xanthan gum (0.2%) and carboxymethyl cellulose (0.2%) resolved the issue of layer separation and viscosity decrease of yuzu syrup. Alternatively, grain syrup, a natural sweetener, improved viscosity and homogeneity without the additives. Yuzu syrups were developed using yuzu juice and preserved yuzu, with maltitol (20~40%) or grain syrup (50~70%) as the sweetener. Yuzu syrups containing 35% maltitol (M35) or 55% grain syrup (G55) had less than 5% and 10% free sugar, respectively. These syrups exhibited taste patterns similar to commercial yuzu syrup in analysis using an electronic tongue. Furthermore, M35 and G55 contained yuzu flavonoids at concentrations of 19.82 mg/g and 24.09 mg/g, respectively. Antioxidant activity (DPPH, ABTS radical scavenging) of M35 and G55 was equivalent to 10.55, 17.59 mg/100 g of Vitamin C and 97.39, 33.92 mg/100 g of Vitamin C, respectively. Consequently, M35 and G55 offer promising alternatives to preserved yuzu, providing low-sugar yuzu syrups enriched with functional ingredients.

일부 치위생학과 학생들의 구취실태와 스트레스 및 강박증과의 관계 연구 (A Study on Relationship between Halitosis and Stress & Compulsion in Some of the Dental Hygiene Students)

  • 지민경;이미라
    • 한국전자통신학회논문지
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    • 제7권5호
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    • pp.1221-1228
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    • 2012
  • 본 연구는 치위생학과 학생들을 대상으로 본인자각구취의 관련요인과 스트레스 및 강박증과의 관계를 파악하여 구취예방을 위한 기초자료를 제공하고자 실시되었다. 연구결과 전체 대상자의 스트레스 평균은 1.76점, 강박증의 평균은 1.62점, 본인자각구취도의 평균은 1.84점으로 나타났다. 혀에 흰 막이 가끔 끼는 군에서 스트레스 1.79점(p=0.003), 강박증 1.64점(p=0.042), 본인자각구취 1.89점(p=0.001), 본인의 구강 내 증상에서는 혀가 하얗고, 입안이 끈적인다고 느끼는 군에서 스트레스 2.02점(p=0.000), 본인자각구취 2.00점(p=0.000)으로 나타났다. 구강건조감에서는 자주 느끼는 군이 스트레스 2.23점(p=0.000), 강박증 1.95점(p=0.000), 본인자각구취 1.89점으로 나타났다(p=0.046). 본인자각구취는 강박증과 r=0.133으로 약한 양의 상관관계를 나타냈고, 스트레스와 강박증은 r=0.425로 높은 양의 상관관계를 나타냈다. 이에 구취의 다양한 원인을 파악함과 더불어 정서적 요인에 대해 관심을 가지며, 미래의 환자 구취 관리를 담당할 치과위생사로서 꾸준한 교육을 통한 인식의 고취가 필요하다.

뇌전도 기반 마우스 제어를 위한 동작 상상 뇌 신호 분석 (Motor Imagery Brain Signal Analysis for EEG-based Mouse Control)

  • 이경연;이태훈;이상윤
    • 인지과학
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    • 제21권2호
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    • pp.309-338
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    • 2010
  • 본 논문에서는 사지가 마비되어 신체를 움직이지 못하지만 뇌의 기능은 살아있는 장애인들을 위하여, 생각만으로 외부의 장치를 제어할 수 있도록 하는 뇌-컴퓨터 인터페이스(BCI: Brain-Computer Interface) 기술을 연구하였다. 신경생리학 분야에서의 연구 결과에 의하면, 신체를 움직이는 상상을 할 경우, 뇌의 운동/감각 피질 영역에서는 $\beta$파(14-26 Hz)와 $\mu$파(8-12 Hz)가 억제/증가되는 ERD/ERS(Event-Related Desynchronization / Synchronization) 현상이 발생한다고 알려져 있다. 본 연구에서는 이를 기반으로 혀, 발, 왼손, 오른손의 동작 상상을 자극으로 이용하여 변화하는 뇌 신호 패턴을 실시간으로 분석하여 피험자의 생각을 읽을 수 있도록 하였으며, 상 하 좌 우의 네 방향으로 이동할 수 있도록 하는 마우스 제어 인터페이스를 구현하였다. 동작 상상 시 발생하는 뇌 신경 활동의 변화를 관측하기 위해서 뇌에 손상을 주지 않으면서도 높은 시간 해상도로 측정이 가능한 비침습적 뇌전도(EEG: ElectroEncephaloGraphy)를 이용하였다. 그러나 뇌전도 신호는 특성상 신호의 크기가 미약하고, 잡음의 영향을 많아 분석이 어렵다. 따라서 이를 극복하기 위해 통계적 방법을 기반으로 한 기계학습 기법인 CSP(Common Spatial Pattern)와 선형판별 분석(Linear Discriminant Analysis)을 이용하여 서로 다른 동작 상상에 의해 발생하는 뇌 신호들 간의 분산이 최대가 되도록 신호를 변환하여 인식 성능을 높일 수 있었다. 또한 분석된 뇌 신호의 시각화를 통해, 기존에 알려진 뇌의 해부학적, 신경생리학적 지식과 일치하는 ERD/ERS 현상이 발생하는 것을 확인할 수 있었다.

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