• 센서학회지
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• 제29권6호
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• pp.433-439
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• 2020

Recently, the need for IoT-based intelligent systems is increasing in various fields. In this study, we implemented the system that automatically measures the sugar content of fruits without damage to fruit's marketability using near-infrared radiation and machine learning. The spectrums were measured several times by passing a broadband near-infrared light through a fruit, and the average value for them was used as the input raw data of the machine-learned DNN(Deep Neural Network). Using this system, he sugar content value of fruits could be predicted within 5 s, and the prediction accuracy was about 93.86%. The proposed non-destructive sugar content measurement system can predict a relatively accurate sugar content value within a short period of time, so it is considered to have sufficient potential for practical use.

• Journal of Biosystems Engineering
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• 제37권3호
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• pp.177-183
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• 2012

Purpose: In near infrared spectroscopy, interactance configuration of a light source and a spectrometer probe can provide more information regarding fruit internal attributes, compared to reflectance and transmittance configuration. However, there is no through study on the parameters of interactance measurement setup. The objective of this study was to investigate the effect of the parameters on the estimation of soluble solids content (SSC) and firmness of muskmelons. Methods: Melon samples were taken from greenhouses at three different harvesting seasons. The prediction models were developed at three distances of 2, 5, and 8 cm between the light source and the spectrometer probe, three measurement points of 2, 3, and 6 evenly distributed on each sample, and different number of fruit samples for calibration models. The performance of the models was compared. Results: In the test at the three distances, the best results were found at a 5 cm distance. The coefficient of determination ($R_{cv}{^2}$) values of the cross-validation were 0.717 (standard error of prediction, SEP=$1.16^{\circ}Brix$) and 0.504 (SEP=4.31 N) for the estimation of SSC and firmness, respectively. The minimum measurement point required to fully represent the spectral characteristics of each fruit sample was 3. The highest $R_{cv}{^2}$ values were 0.736 (SEP=$0.87^{\circ}Brix$) and 0.644 (SEP=4.16 N) for the estimation of SSC and firmness, respectively. The performance of the models began to be saturated when 60 fruit samples were used for developing calibration models. The highest $R_{cv}{^2}$ of 0.713 (SEP=$0.88^{\circ}Brix$) and 0.750 (SEP=3.30 N) for the estimation of SSC and firmness, respectively, were achieved. Conclusions: The performance of the prediction models was quite different according to the condition of interactance measurement setup. In designing a fruit grading machine with interactance configuration, the parameters for interactance measurement setup should be chosen carefully.

• 한국식품영양과학회지
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• 제33권10호
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• pp.1685-1688
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• 2004

연구는 십전대보 추출물에 카파-카라기난과 한천의 첨가비율을 달리하여 제조한 젤리의 관능적 특성 및 기계적 평가를 실시하였다. 십전대보 추출물의 pH는 4.95, 당도는 7.0 Brix$^{\circ}$ 그리고 탁도는 3 이상으로 매우 탁한 것으로 나타났다. 십전대보 추출물에 카파-카라기난과 한천의 첨가 비율을 달리 한 젤리 액의 pH는 한천의 첨가량이 증가함에 따라 pH는 낮아졌다. 또한 당도는 이소말토올리고당 25% 첨가시 25.2 Brix$^{\circ}$로 고정 되었다. 탁도는 한천의 첨가비율이 증가함에 따라 유의적으로 증가하여 탁한 젤리액을 형성하였다. 냉장고에서 굳힌 젤리의 기계적 측정결과 cohesiveness는 젤화제의 첨가비율에 따라 유의적인 차이를 나타내지 않았다. Chewlness와 gumminess는 한천의 비율이 증가함에 따라 유의적으로 감소하였다. Hardness는 한천의 첨가비율이 증가할수록 유의적으로 감소하였고 springiness는 카파-카라기난 0.7%와 한천 0.3% 첨가 비율일 때 가장 높았고 한천 1.0% 첨가 시 가장 낮았다. 관능검사 결과 color는 카파-카라기난 0.7%와 한천 0.3%의 비율일때 가장 높았고 flavor는 유의적인 차이가 없었다. Hardness는 카파-카라기난만 첨가했을 때 가장 높게 나타났고 한천의 첨가 비율이 증가함에 따라 유의적으로 감소하였다. Overall acceptance는 카파-카라기난0.7%와 한천 0.3%의 첨가시 가장 높았고 그 다음이 0.5%대 0.5%로 나타나 카파-카라기난 0.7%과 한천 0.3%의 첨가비율로 제조된 젤리의 관능적 특성이 우수하였다.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2005년도 정기총회 및 제35차 춘계 학술 발표대회
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• pp.297-302
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• 2005

Physicochemical properties were compared between freeze concentrated and vacuum evaporated milk through colour, brix, viscosity, freezing point and pH measurement. Brix and viscosity in each concentrated milk significantly increased due to solute concentration(p<0.05), and there was not much difference between freeze concentrated and evaporative one. Brix results were numerically modeled with the logarithmic regression: Y=-33.460+18.4513 ${\cdot}$ ln(X), $R^2=0.9798$ and this model was fairly fit to predict the solute concentration in the middle of freeze concentration process. Freezing point significantly decreased according to concentration increment(p<0.05) and there was not the significant difference between freeze concentrated and evaporated one. Whereas, in colour and pH value, there were some differences between freeze concentrated and evaporative milk. Vacuum evaporated milk expressed higher discoloration comparing to freeze concentrated one. In pH values, evaporated milk showed the significantly decreased results comparing to freeze concentrated sample, whereas the pH value of freeze concentrated sample expressed the similar value to the reference milk.

• Journal of Biosystems Engineering
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• 제36권2호
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• pp.130-139
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• 2011

Three modes of VIS/NIR spectroscopic measurement (interactance and two modes of transmission) were compared for their ability to estimate soluble solids content (SSC) of 'Shingo' pear non-destructively. The two transmission modes are named as full- and semi-transmission, where full-transmission stands for passing of light through abdomen of pear and semi-transmission is for transit of light mainly through flesh of pear. For comparison of the modes, prediction models developed from the collected spectroscopic data by the three modes were developed and tested for comparison of their performance. Partial least square regression (PSLR) was used to develop the models and various pre-processing methods were applied to develop models of high accuracy. The experiment was repeated three times with pears produced in different regions. The experiments resulted that selection of pre-processing is very important to attain accurate models, and multiplicative scatter correction (MSC) was selected as a pre-processor of high accuracy for the three modes of spectroscopic measurement in every experiment. Except for MSC, different group of pre-processing methods were selected for the three modes of measurement in every experiment without any tendency to the tested modes of measurement and pears of different produced region. Root-mean-square error of prediction (RMSEP) of prediction models of the three modes of measurement using prepreocessor of MSC were compared for their ability to estimate SSC. The models resulted in ranges of $0.37{\sim}0.57^{\circ}Brix$, $0.65{\sim}0.72^{\circ}Brix$, $0.39{\sim}0.51^{\circ}Brix$ for interactance, full- and semi-transmission, respectively. As shown, modes of semi-transmission and interactance resulted about the same level of prediction accuracy and were noted as modes of high performance to predict SSC.

• 한국콘텐츠학회논문지
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• 제21권6호
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• pp.35-43
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• 2021

감귤의 품질은 일반적으로 당도와 산도로 결정된다. 특히, 당도는 감귤의 맛을 결정하기 때문에 매우 중요한 요소이다. 현재 농가에서 가장 많이 사용하는 감귤 당도 측정 방법은 휴대용 착즙당도계 및 비파괴당도계로 측정하는 방식이다. 이 방법은 개인이 손쉽게 측정 가능한 방법이지만, 감귤농협 정식기계보다 당도수치의 정확성이 떨어지며 특히 0.5 Brix 이상 오차 차이가 발생해 현장에서 사용하기에는 아직 많이 부족하다. 또한, 현재 시점의 측정이지 예측 측정이 아니다. 그래서 본 논문에서는 기존 수집된 감귤 당도 값과 기상 데이터(평균 온도, 습도, 강우량, 일사량, 평균 풍속)을 기반으로 측정되지 않은 날짜의 감귤 당도를 0.5 Brix 이하 오차범위 내에서 예측하는 AI 모델을 제안했다. 또한, 성능평가를 통해 제안하는 예측 모델이 제주 성산 지역에 대해서는 절대 평균 오차가 0.1154, 하원 지역에 대해서는 0.1983인 것을 확인했다. 마지막으로 제안한 모델은 0.5 Brix 이하 오차 차이를 지원하며, 예측 측정을 지원하는 기술이기에 그 활용성에 있어 진보성이 매우 높을 것으로 기대된다.

• 디지털융복합연구
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• 제15권1호
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• pp.217-225
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• 2017

본 논문은 계측기와 스마트 디바이스와의 융합을 통한 새로운 형태의 IoT 계측기에 대한 가능성을 제시한다. 연구에서는 국내 과실의 경쟁력 향상을 위해 최적의 재배 정보를 제공하고, 당도관리를 모바일 디바이스로 할 수 있는 과당 측정시스템을 설계하고 개발하여 국내에 서비스할 수 있는 방안을 제시하였다. 모바일 과당 측정기는 기존 아날로그형 굴절계와 스마트 폰을 연동시켜 휴대성과 효용성을 높인 액세서리 형태로 설계하였다. 스마트 디바이스에서 실행 가능한 전용 어플리케이션을 통해 액상 내 함유된 당도 수치 데이터를 품목별, 지역별, 시기별로 측정하고 실시간으로 서버와 연동하여 측정데이터를 저장할 수 있도록 개발하였다. 측정된 품목별, 지역별, 시기별 당도 데이터는 웹 서비스를 통해 당도지도, 당도그래프, 데이터 리스트의 형태로 제공이 가능하며 사용자에게 당도 데이터의 수집, 분석, 가공의 용이성을 제공하여 생산성 향상에 기여할 수 있도록 하였다.

• 한국식생활문화학회지
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• 제34권5호
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• pp.629-636
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• 2019

This study examined the quality characteristics of jelly prepared with green grape juice (GJ). The pH, $^{\circ}Brix$ value, color, texture, and sensory evaluation of the jelly were measured. The pH of the jelly significantly decreased with increasing amount of GJ over the range of 3.25-5.27. The $^{\circ}Brix$ value of the jelly showed a significantly higher result as the amount of GJ increased (p<0.001). Lightness (L) and redness (a) decreased with increasing amount of GJ, and yellowness (b) increased. In the texture measurement, the GJ-100 sample group with a high substitute rate of GJ showed high hardness, gumminess, and chewiness (p<0.001). The results of principal component analysis (PCA) showed that the sample groups with high GJ content were classified as having relatively strong yellowness, sweet aroma, metallic aroma, grassy aroma, sweetness, sourness, green grape skin taste, and astringency. In the acceptance test, the GJ-50 sample group was evaluated to be high in flavor (p<0.001) and overall acceptance (p<0.01). However, sample groups consisting of 50% or more GJ were evaluated to be significantly strong in terms of astringency. Therefore, further study needs to be conducted about improving astringency in the future.

• 한국식품저장유통학회지
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• 제22권1호
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• pp.56-62
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• 2015

아로니아의 활용성 제고를 위하여 건조방법에 따른 품질특성을 비교한 결과, 건조과정 중 중량변화율은 진공동결건조가 81.6%로 가장 많은 중량감소를 나타내었고, 수분함량은 진공동결건조에서 가장 많은 수분이 감소하였으며, 건조 후 최종 수분함량은 진공동결건조에서 0.99%로 가장 낮은 함량을 나타내었다. 색도 측정결과, $L^*$값은 건조방법에 따른 큰 차이를 나타내지 않았으며, $a^*$값과 $b^*$값은 진공동결건조와 냉풍건조에서 증가하였고, 열풍건조에서는 감소하였다. 경도는 열풍건조에서는 건조 36시간 이후 급격하게 증가하였고, 냉풍건조는 서서히 증가하다가 132시간 이후 급격하게 증가하는 모습을 보였다. 건조방법에 따른 품질특성으로 건조수율은 냉풍건조가 24.20%로 가장 높았으며, 열풍건조 20.40%, 진공동결건조 19.41% 순으로 나타났다. 일반성분은 생과에서 수분이 61.76%로 가장 높게 나타났으며, 조회분은 열풍건조에서 가장 높게 나타났고, 가용성무질소물, 조단백, 조지방은 진공동결건조에서 가장 높은 함량을 나타내었다. 건조방법에 따른 아로니아의 pH는 3.84~3.92로 큰 차이가 없었으며, 당도는 동결건조($6.57^{\circ}Brix$) > 열풍건조($5.37^{\circ}Brix$) > 냉풍건조($4.40^{\circ}Brix$) > 생과($1.07^{\circ}Brix$) 순으로 나타났다. 무기질 함량은 진공동결건조에서 가장 높았으며, 주요 무기질은 K, Ca, Mg, Na인 것으로 나타났다. 아로니아에 함유된 당은 fructose, glucose 두 종류인 것으로 나타났으며, 진공동결건조가 20.59 g/100 g으로 가장 높은 함량을 가진 것으로 나타났다.

• 한국조리학회지
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• 제24권3호
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• pp.113-120
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• 2018

In this study, to enhance the applicability of the black current as a natural pigment and functional material, a jelly was produced by adding 0 %, 3 %, 6 %, 9 %, and 12 % of the black current powder. The pH and moisture content of the black currant jelly decreased with the addition of the black currant powder, while the sweetness($^{\circ}brix%$) of the jelly increased with the addition of the black currant powder. The chromaticity of the jelly was reduced as the black current powder was added, as the L value and b value increased. Texture measurement score in terms of hardness, chewiness and brittleness of groups with 3% and 6% black currant powder were significantly higher when compared to the control group. The contents of total polyphenol, DPPH radical scavenging activity, and NSA radical scavenging activity of groups by the addition of black currant powder were higher than those of control group. The anthocyanin contents increased proportionally with increasing levels of black currant powder. The sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 6% and 9% black currant powder. Also, the anti oxidative activity and anthocyanine pigment in black current powder are highly visible even after the heating process, so it may be helpful to enhance the functionality of jelly by using natural colors that are highly antioxidants in jelly manufacture.