We studied a chemical sensor utilizing Surface Plasmon Resonance (SPR) in order to control the brewing process of sake. The SPR sensor detects the change of ingredients in the fermentation process such as a refractive index. Using SPR sensor to measure the refractive index at different four points of sample, we could obtain specific transient response curves depending on the brewing stage.
|Number of pages||6|
|Journal||Research Reports on Information Science and Electrical Engineering of Kyushu University|
|Publication status||Published - Sep 1 1999|
All Science Journal Classification (ASJC) codes
- Computer Science(all)
- Electrical and Electronic Engineering