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Accession number;04A0815317
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| Title;Discrimination of Mixed Taste Solutions using Ultrasonic Wave and Soft Computing |
| Author;
KOJIMA YOICHIRO
(Tomakomai National Coll. Technol., JPN)
KIMURA FUTOSHI
(Tomakomai National Coll. Technol., JPN)
MIKAMI TSUYOSHI
(Tomakomai National Coll. Technol., JPN)
KITAMA MASATAKA
(Hokkaido Inst. of Technol.)
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Journal Title;Transactions of the Institute of Electrical Engineering of Japan. E
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Journal Code:L3098A
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ISSN:1341-8939
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VOL.124;NO.11;PAGE.407-414(2004)
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| Figure&Table&Reference;FIG.6, TBL.2, REF.20 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;As sensing method which does not use the organic film, the measurement by the ultrasonic wave is adopted, and ultrasonic propagation characteristics for the various taste solutions has been examined.As the result, it was possible that it observed the possibility to of distinguish the taste solution variously from five fundamental taste solution and sound velocity and amplitude of the ultrasonic wave which propagates the marketing drink and frequency spectrum characteristics and emits the rising.In this paper, the measurement was carried out based on the idea of the global sensing.For sound velocity and frequency characteristics, the information processing was carried out using neural network and soft computing technology such as fuzzy theory, and effectiveness to the taste sensing system and the possibility were shown. |
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