• Journal of Broadcast Engineering
• /
• v.25 no.3
• /
• pp.418-427
• /
• 2020

The measurement of meat freshness at meat markets is important for the health of consumers. Currently a variety of sensors have been studied for the measurement of the meat freshness. Therefore, the analysis of sensor data is needed for the reduction of measurement errors. In this paper, we analyze the freshness measurement data of ten sensors based on deep learning. The measured data are composed of beef, pork and chicken, whose reliability and noise-robustness are examined by a deep neural network. Further, to search for multiple sensors better than a torrymeter, PCA (principle component analysis) is carried. Then, we validated that the performance of the three sensors outperforms the torrymeter in the experiment.

• Applied Biological Chemistry
• /
• v.49 no.2
• /
• pp.158-162
• /
• 2006

To determine freshness and quality change of tofu during storage, we manufactured a freshness indicator and monitored the surface pH, volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), total bacterial counts, and sensory evaluation. Tofu had a change in color of the freshness indicator after storage of 8 days at $4^{\circ}C$, and its pH and total bacterial counts reached 5.6 and 7.63 log CFU/g, respectively. VBN and TBARS values increased and reached the decay point at the time of color change of the freshness indicator. Sensory evaluation also indicated that samples were unacceptable by off-odor and decrease of firmness at day 8 of storage. These results suggest that a freshness indicator should be useful in determining expiration date of tofu products during marketing by indicating the microbial safety as well as sensory change.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.6
• /
• pp.761-767
• /
• 2006

To determine freshness and quality change of chicken products during storage, we manufactured freshness indicator and monitored the surface pH, volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), total bacterial counts, electronic nose analysis, and sensory evaluation. All chicken products (drum, wing, thigh) had a change in color of freshness indicator after storage of 3 days at $4^{\circ}C$, indicating poor quality at the time. VBN, TBARS values, and total bacterial counts reached the decay point at the time of color change of freshness indicator attached to the surface of chicken samples. The sensory evaluation also indicated sample was not acceptable by off-odor at day 4 of storage. According to electronic nose analysis to examine off-odor, there were significant differences in terms of principal component analysis values among chicken samples of day 0, day 3, and day 5 of storage. These results suggest that freshness indicator should be useful in determining expiration date of chicken products during marketing by indicating the microbial safety as well as physicochemical and sensory change.

• KOREAN POULTRY JOURNAL
• /
• v.47 no.8
• /
• pp.130-130
• /
• 2015

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2018.05a
• /
• pp.356-357
• /
• 2018

상온에서의 식자재의 시간에 따른 색상 변화 정도를 통해 식자재의 신선도를 파악한다. 식자재 데이터는 임의의 식자재를 선택하여 온도, 습도 등의 외부환경이 동일한 실험환경을 조성한 후 일정 시간 간격으로 식자재 영상을 획득하여 얻는다. 영상 속 식자재의 색상은 기본이 되는 RGB 색상 모델에서 빛에 대하여 강건한 HSV 색상으로 변환 산출하여 변색 정보를 파악한다. 식자재의 기존 색상과 변색 정도를 일련의 관계식으로 산출하며, 산출된 수식을 통하여 영상 속 식자재의 신선도를 산출 추정이 가능하다. 본 논문에서 제안된 기술은 요식업계에서 식자재를 관리할 때 적용하여 식자재를 관리할 수 있다.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2007.10a
• /
• pp.261-264
• /
• 2007

Light sources(300-1050nm) irradiated on egg surface and detected spectrum for egg freshness. We studied on the analysis of freshness degree using the irradiation on spectrometer about stored temperature and stored time.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
• /
• v.12 no.2
• /
• pp.162-169
• /
• 2019

Non-destructive freshness measurement using spectroscopy has been carried out several times, but research on freshness and freshness has not been conducted. Therefore the purpose of this study is to develop a system for visually measuring and quantifying the air sack inside the egg by non - destructive method. The experimental environment which designed a small chamber was composed of 850nm band of two IR lasers, IR camera and two servo motors to acquire air sack Images. When the air sack volume ratio is 2.9% or less and the density is 0.9800 or more, the Haugh Unit value is 60 or more It was judged to be a fresh egg of a grade B or higher. These results mean, using the weight measurement, nondestructive decision system, and freshness evaluating algorithm. It can be expected to distinguish grade B or more marketable eggs without using destructive methods.

• Korean Journal of Food Science and Technology
• /
• v.38 no.3
• /
• pp.325-330
• /
• 2006

To determine freshness and detect changes in quality of beef and pork during storage, we manufactured a freshness indicator and monitored the surface pH, volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), total bacterial counts, electronic nose analysis, and sensory evaluation. Both beef loin and pork belly had a change in the color of the freshness indicator after storage of 6 days at $2^{\circ}C$. VBN and TBARS levels and total bacterial counts reached the decay point at the time of the color change of the freshness indicator attached to the surface of the beef and pork samples. Sensory evaluation also indicated that the samples were unacceptable by an 'off' odor on day 6 of storage. There were significant differences in electronic nose analysis for samples from day 0, day 6, and day 10 of storage. These results suggest that this freshness indicator should be useful in determining the expiration date of beef and pork products during marketing by indicating the microbial safety as well as the physicochemical and sensory changes.

• 한국지구물리탐사학회:학술대회논문집
• /
• 2008.10a
• /
• pp.201-206
• /
• 2008

Determining the coefficient of weathering(CW) for stone heritage plays very important role in investigation and conservation plan. In most case, CW is obtained from the empirical relation, which use the difference between sonic velocities of fresh and weathered rocks. In this paper, we measured sonic velocities for the samples from Iksan, Geochang, Wonju, Goesan and Chungju of which our stone heritages are made. We first investigate the uncertainty of velocity by portable measurement by comparing it to lab measurement. There were small difference, but we conclude that the difference is not major. However, the velocity of fresh rock differs significantly among samples: ranging from 3200 to 4400m/s. This cause a lot of error in CW estimation if we use typical fresh rock velocity as of 5000m/s. Thus accurate measurement of the velocity of fresh rock is crucial to CW estimation.

• Bulletin of Food Technology
• /
• v.9 no.4
• /
• pp.104-107
• /
• 1996