Abstract
The purpose of this study is to develop a taste sensor for real-time control of food quality. The main requirement for the taste sensor used for real-time quality control in food production is that it can measure a small amount of the sample, which is extracted automatically. It is considered that a flow-type sensor is more effective than a conventional taste sensor, which is composed of several kinds of lipid/polymer membranes for transforming the information of taste substances into electrical signals. The measurement system was built by combining solenoid valves, a peristaltic pump, some connectors and a computer. Some measurement conditions such as stabilization time and the amount of samples were examined. The flow-type sensing system showed responses to taste substances in a similar way to the conventional batch-type sensing system; i.e., discrimination of taste was successful. Consequently, the ethanol concentration was measured with less than 0.5% error for several brands of sake with different ethanol concentrations. These results suggest that the flow-type taste sensing system is useful for automatic quality control in the fermentation process.
| Original language | English |
|---|---|
| Pages (from-to) | 371-380 |
| Number of pages | 10 |
| Journal | Sensors and Materials |
| Volume | 15 |
| Issue number | 7 |
| Publication status | Published - Dec 1 2003 |
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All Science Journal Classification (ASJC) codes
- Instrumentation
- Materials Science(all)
Cite this
Development of a Flow-Type Taste Sensor. / Iwakura, Munehiro; Isomoto, Yuji; Inoue, Takahiro; Toko, Kiyoshi.
In: Sensors and Materials, Vol. 15, No. 7, 01.12.2003, p. 371-380.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Development of a Flow-Type Taste Sensor
AU - Iwakura, Munehiro
AU - Isomoto, Yuji
AU - Inoue, Takahiro
AU - Toko, Kiyoshi
PY - 2003/12/1
Y1 - 2003/12/1
N2 - The purpose of this study is to develop a taste sensor for real-time control of food quality. The main requirement for the taste sensor used for real-time quality control in food production is that it can measure a small amount of the sample, which is extracted automatically. It is considered that a flow-type sensor is more effective than a conventional taste sensor, which is composed of several kinds of lipid/polymer membranes for transforming the information of taste substances into electrical signals. The measurement system was built by combining solenoid valves, a peristaltic pump, some connectors and a computer. Some measurement conditions such as stabilization time and the amount of samples were examined. The flow-type sensing system showed responses to taste substances in a similar way to the conventional batch-type sensing system; i.e., discrimination of taste was successful. Consequently, the ethanol concentration was measured with less than 0.5% error for several brands of sake with different ethanol concentrations. These results suggest that the flow-type taste sensing system is useful for automatic quality control in the fermentation process.
AB - The purpose of this study is to develop a taste sensor for real-time control of food quality. The main requirement for the taste sensor used for real-time quality control in food production is that it can measure a small amount of the sample, which is extracted automatically. It is considered that a flow-type sensor is more effective than a conventional taste sensor, which is composed of several kinds of lipid/polymer membranes for transforming the information of taste substances into electrical signals. The measurement system was built by combining solenoid valves, a peristaltic pump, some connectors and a computer. Some measurement conditions such as stabilization time and the amount of samples were examined. The flow-type sensing system showed responses to taste substances in a similar way to the conventional batch-type sensing system; i.e., discrimination of taste was successful. Consequently, the ethanol concentration was measured with less than 0.5% error for several brands of sake with different ethanol concentrations. These results suggest that the flow-type taste sensing system is useful for automatic quality control in the fermentation process.
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UR - http://www.scopus.com/inward/citedby.url?scp=0742271148&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:0742271148
VL - 15
SP - 371
EP - 380
JO - Sensors and Materials
JF - Sensors and Materials
SN - 0914-4935
IS - 7
ER -