Abstract
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.
| Original language | English |
|---|---|
| Pages (from-to) | 185-190 |
| Number of pages | 6 |
| Journal | Research Reports on Information Science and Electrical Engineering of Kyushu University |
| Volume | 4 |
| Issue number | 2 |
| Publication status | Published - Sep 1 1999 |
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All Science Journal Classification (ASJC) codes
- Computer Science(all)
- Electrical and Electronic Engineering
Cite this
Brewing process control utilizing SPR chemical sensor. / Habara, Masaaki; Mukai, Tatsuya; Dogami, Naganori; Kusano, Eiji; Kinbara, Akira; Nanto, Hidehito; Toko, Kiyoshi.
In: Research Reports on Information Science and Electrical Engineering of Kyushu University, Vol. 4, No. 2, 01.09.1999, p. 185-190.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Brewing process control utilizing SPR chemical sensor
AU - Habara, Masaaki
AU - Mukai, Tatsuya
AU - Dogami, Naganori
AU - Kusano, Eiji
AU - Kinbara, Akira
AU - Nanto, Hidehito
AU - Toko, Kiyoshi
PY - 1999/9/1
Y1 - 1999/9/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=0033348118&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0033348118&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:0033348118
VL - 4
SP - 185
EP - 190
JO - Research Reports on Information Science and Electrical Engineering of Kyushu University
JF - Research Reports on Information Science and Electrical Engineering of Kyushu University
SN - 1342-3819
IS - 2
ER -