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 |
All Science Journal Classification (ASJC) codes
- Computer Science(all)
- Electrical and Electronic Engineering