Abstract: The grey oyster mushroom, Pleurotus sajor-caju
(PSC), is a common edible mushroom and is now grown
commercially around the world for food. This fungus has been
broadly used as food or food ingredients in various food products for
a long time. To enhance the nutritional quality and sensory attributes
of bakery-based products, PSC powder is used in the present study to
partially replace wheat flour in baked product formulations. The
nutrient content and sensory properties of rice-porridge and
unleavened bread (paratha) incorporated with various levels of PSC
powder were studied. These food items were formulated with either
0%, 2%, 4% or 6% of PSC powder. Results show PSC powder
recorded β-glucan at 3.57g/100g. In sensory evaluation, consumers
gave higher score to both rice-porridge and paratha bread containing
2-4% PSC compared to those that are not added with PSC powder.
The paratha containing 4% PSC powder can be formulated with the
intention in improving overall acceptability of paratha bread.
Meanwhile, for rice-porridge, consumers prefer the formulated
product added with 4% PSC powder. In conclusion, the addition of
PSC powder to partially wheat flour can be recommended for the
purpose of enhancing nutritional composition and maintaining the
acceptability of carbohydrate-based products.
Abstract: This paper describes reactive neural control used to
generate phototaxis and obstacle avoidance behavior of walking
machines. It utilizes discrete-time neurodynamics and consists of
two main neural modules: neural preprocessing and modular neural
control. The neural preprocessing network acts as a sensory fusion
unit. It filters sensory noise and shapes sensory data to drive the
corresponding reactive behavior. On the other hand, modular neural
control based on a central pattern generator is applied for locomotion
of walking machines. It coordinates leg movements and can generate
omnidirectional walking. As a result, through a sensorimotor loop this
reactive neural controller enables the machines to explore a dynamic
environment by avoiding obstacles, turn toward a light source, and
then stop near to it.
Abstract: Like any sentient organism, a smart environment
relies first and foremost on sensory data captured from the real
world. The sensory data come from sensor nodes of different
modalities deployed on different locations forming a Wireless Sensor
Network (WSN). Embedding smart sensors in humans has been a
research challenge due to the limitations imposed by these sensors
from computational capabilities to limited power. In this paper, we
first propose a practical WSN application that will enable blind
people to see what their neighboring partners can see. The challenge
is that the actual mapping between the input images to brain pattern
is too complex and not well understood. We also study the
connectivity problem in 3D/2D wireless sensor networks and propose
distributed efficient algorithms to accomplish the required
connectivity of the system. We provide a new connectivity algorithm
CDCA to connect disconnected parts of a network using cooperative
diversity. Through simulations, we analyze the connectivity gains
and energy savings provided by this novel form of cooperative
diversity in WSNs.
Abstract: The textural parameters, together with appearance and
flavor, are sensory attributes of great importance for the product to be
accepted by the consumer. The objective of the present study was the
evaluation of the textural attributes of Packhams pears in the fresh
state, after drying in a chamber with forced convection at 50ºC,
lyophilized and re-hydrated. In texture analysis it was used the
method of Texture Profile Analysis (TPA). The parameters analyzed
were hardness, cohesiveness, adhesiveness, elasticity and chewiness.
From the results obtained is possible to see that the drying operation
greatly affected some textural properties of the pears, so that the
hardness diminished very much with drying, for both drying
methods.
Abstract: The study aimed to identify the nature of autistic
talent, the manifestations of their weak central coherence, and their
sensory characteristics. The case study consisted of four talented
autistic males. Two of them in drawing, one in clay formation and
one in jigsaw puzzle. Tools of data collection were Group Embedded
Figures Test, Block Design Test, Sensory Profile Checklist Revised,
Interview forms and direct observation. Results indicated that talent
among autistics emerges in limited domain and being extraordinary
for each case. Also overlapping construction properties. Indeed, they
show three perceptual aspects of weak central coherence: The weak
in visual spatial-constructional coherence, the weak in perceptual
coherence and the weak in verbal – semantic coherence. Moreover,
the majority of the study cases used the three strategies of weak
central coherence (segmentation, obliqueness and rotation). As for
the sensory characteristics, all study cases have numbers of that
characteristics that especially emerges in the visual system.
Abstract: This study investigated the use of modified
atmosphere packaging (MAP) and different packaging to extend the
shelf life of Barbari flat bread. Three atmospheres including 70%CO2
and 30%N2, 50% CO2 and 50%N2 and a normal air as control were
used. The bread samples were packaged in three type pouches. The
shelf life was determined by appearance of mold and yeast (M +Y) in
Barbari bread samples stored at 25 ± 1°C and 38 ± 2% relative
humidity. The results showed that it is possible to prolong the shelf
life of Barbari bread from four days to about 21 days by using
modified atmosphere packaging with high carbon dioxide
concentration and high-barrier laminated and vacuum bags packages.
However, the hardness of samples kept in MAP increase significantly
by increase of carbon dioxide concentration. The correlation
coefficient (r) between headspace CO2 concentration and hardness
was 0.997, 0.997 and 0.599 for A, B and C packaging respectively.
High negative correlation coefficients were found between the crumb
moisture and the hardness values in various packaging. There were
significant negative correlation coefficients between sensory
parameters and hardness of texture.
Abstract: In this paper authors presented the research of textile electroconductive materials, which can be used to construction
sensory textronic shirt to breath frequency measurement.
The full paper also will present results of measurements carried
out on unique measurement stands.
Abstract: Experiments have been carried out at the Latvia
University of Agriculture Department of Food Technology. The aim
of this work was to assess the effect of thermal treatment in flexible
retort pouch packaging on the quality of potatoes’ produce during the
storage time. Samples were evaluated immediately after retort
thermal treatment; and following 1; 2; 3 and 4 storage months at the
ambient temperature of +18±2ºC in vacuum packaging from
polyamide/polyethylene (PA/PE) and aluminum/polyethylene
(Al/PE) film pouches with barrier properties. Experimentally the
quality of the potatoes’ produce in dry butter and mushroom
dressings was characterized by measuring pH, hardness, color,
microbiological properties and sensory evaluation. The sterilization
was effective in protecting the produce from physical, chemical, and
microbial quality degradation. According to the study of obtained
data, it can be argued that the selected product processing technology
and packaging materials could be applied to provide the safety and
security during four-month storage period.
Abstract: The Virtual Reality (VR) is becoming increasingly
important for business, education, and entertainment, therefore VR
technology have been applied for training purposes in the areas of
military, safety training and flying simulators. In particular, the
superior and high reliability VR training system is very important in
immersion. Manipulation training in immersive virtual environments
is difficult partly because users must do without the hap contact with
real objects they rely on in the real world to orient themselves and
their manipulated.
In this paper, we create a convincing questionnaire of immersion
and an experiment to assess the influence of immersion on
performance in VR training system. The Immersion Questionnaire
(IQ) included spatial immersion, Psychological immersion, and
Sensory immersion. We show that users with a training system
complete visual attention and detection of signals. Twenty subjects
were allocated to a factorial design consisting of two different VR
systems (Desktop VR and Projector VR). The results indicated that
different VR representation methods significantly affected the
participants- Immersion dimensions.
Abstract: Atlantic herring (Clupea harengus) is an important
commercial fish and shows to be more and more demanded for
human consumption. Therefore, it is very important to find good
methods for monitoring the freshness of the fish in order to keep it in
the best quality for human consumption. In this study, the fish was
stored in ice up to 2 weeks. Quality changes during storage were
assessed by the Quality Index Method (QIM), quantitative
descriptive analysis (QDA) and Torry scheme, by texture
measurements: puncture tests and Texture Profile Analysis (TPA)
tests on texture analyzer TA.XT2i, and by electronic nose (e-nose)
measurements using FreshSense instrument. Storage time of herring
in ice could be estimated by QIM with ± 2 days using 5 herring per
lot. No correlation between instrumental texture parameters and
storage time or between sensory and instrumental texture variables
was found. E-nose measurements could be use to detect the onset of
spoilage.
Abstract: We evaluated the effect of sensory (direct current
(DC), 600μA) and motor (monophasic current, pulse duration 300μs,
100 Hz, 2.5-3mA) intensities of cathodal electrical stimulation (ES)
current to release VEGF and biomechanical properties of wound. 54
male Sprague-dawley rats were randomly assigned into one control
and two experimental groups. A full thickness skin incision was
made on animals- dorsal region. The experimental groups received
ES for 1h/day and every other day. VEGF expression was measured
in skin on the 7th day after surgical incision and tensile strength was
measured on 21st day. On the 7th day, the values of skin VEGF in the
sensory group were significantly greater than those of the other
groups (p < 0.05). Sensory and Motor intensity stimulation, can not
improve the biomechanical properties of the repaired wounds.
It seems the mechanical environment induced by sensory and
motor intensity of electrical stimulation, could not simulate the role
of normal daily stress and strain to maturation of collagen fibers and
their cross links. Further work is needed to determine the relationship
between VEGF expression after ES and its effect on tensile strength
of healed wound.
Abstract: Prickly pear juice has received renewed attention with regard to the effects of processing and preservation on its sensory qualities (colour, taste, flavour, aroma, astringency, visual browning and overall acceptability). Juice was prepared by homogenizing fruit and treating the pulp with pectinase (Aspergillus niger). Juice treatments applied were sugar addition, acidification, heat-treatment, refrigeration, and freezing and thawing. Prickly pear pulp and juice had unique properties (low pH 3.88, soluble solids 3.68 oBrix and high titratable acidity 0.47). Sensory profiling and descriptive analyses revealed that non-treated juice had a bitter taste with high astringency whereas treated prickly pear was significantly sweeter. All treated juices had a good sensory acceptance with values approximating or exceeding 7. Regression analysis of the consumer sensory attributes for non-treated prickly pear juice indicated an overwhelming rejection, while treated prickly pear juice received overall acceptability. Thus, educed favourable sensory responses and may have positive implications for consumer acceptability.
Abstract: Champs Bourcin black grape originated from
Aquitaine, France and planted in Sapa, Lao cai provice, exhibited
high total acidity (11.72 g/L). After 9 days of alcoholic fermentation
at 25oC using Saccharomyces cerevisiae UP3OY5 strain, the ethanol
concentration of wine was 11.5% v/v, however the sharp sour taste of
wine has been found. The malolactic fermentation (MLF) was carried
out by Oenococcus oeni ATCCBAA-1163 strain which had been preadapted
to acid (pH 3-4) and ethanol (8-12%v/v) conditions. We
obtained the highest vivability (83.2%) upon malolactic fermentation
after 5 days at 22oC with early stationary phase O. oeni cells preadapted
to pH 3.5 and 8% v/v ethanol in MRS medium. The malic
acid content in wine was decreased from 5.82 g/L to 0.02 g/L after
MLF (21 days at 22oC). The sensory quality of wine was
significantly improved.
Abstract: The proximate composition, physical traits and
sensory properties of beef and chicken patties incorporated with
various level of dried cornsilk (Maydis stigma) were studied. The
beef and chicken patties were formulated with either 2%, 4% or 6%
of cornsilk. Both cooked beef and chicken patties incorporated with
6% cornsilk recorded the highest protein concentration at 23.3% and
28.42%, respectively. Both cooked beef and chicken patties
containing 6% cornsilk significantly recorded the lowest
concentration of fat at 11.4% and 14.60%, respectively. Beef and
chicken patties formulated with 6% cornsilk recorded the highest
cooking yield at 80.13% and 83.03% compared to other treatments.
The inclusion of cornsilk did not change the sensory properties and
consumer acceptability of cornsilk-based beef and chicken patties.
Cornsilk fibre has been effective in improving cooking yield,
moisture and fat retention of beef and chicken patties
Abstract: Development of intelligent assembly cell conception includes new solution kind of how to create structures of automated and flexible assembly system. The current trend of the final product quality increasing is affected by time analysis of the entire manufacturing process. The primary requirement of manufacturing is to produce as many products as soon as possible, at the lowest possible cost, but of course with the highest quality. Such requirements may be satisfied only if all the elements entering and affecting the production cycle are in a fully functional condition. These elements consist of sensory equipment and intelligent control elements that are essential for building intelligent manufacturing systems. Intelligent behavior of the system as the control system will repose on monitoring of important parameters of the system in the real time. Intelligent manufacturing system itself should be a system that can flexibly respond to changes in entering and exiting the process in interaction with the surroundings.
Abstract: This paper presents an experimental case using sensory thermography to describe temperatures behavior on median nerve once an activity of repetitive motion was done. Thermography is a noninvasive technique without biological hazard and not harm at all times and has been applied in many experiments to seek for temperature patterns that help to understand diseases like cancer and cumulative trauma disorders (CTD’s). An infrared sensory thermography technology was developed to execute this study. Three women in good shape were selected for the repetitive motion tests for 4 days, two right-handed women and 1 left handed woman, two sensory thermographers were put on both median nerve wrists to get measures. The evaluation time was of 3 hours 30 minutes in a controlled temperature, 20 minutes of stabilization time at the beginning and end of the operation. Temperatures distributions are statistically evaluated and showed similar temperature patterns behavior.
Abstract: The aim of this study is to describe the associations
between the temperamental traits and the narrative emotional
expression. The Temperament Questionnaire was used: The FCB-TI
of Zawadzki & Strelau. A sample of 85 persons described three
emotional situations: love. hate, and anxiety. This study analyzes the
verbal form of expression by means of a written account of
emotions. The relationship between the narratives of love, hate and
anxiety and temperament characteristics were studied. Results
indicate that vigorousness (VI), perseverance (PE), sensory
sensitivity (SS), emotional reactivity (ER), endurance (EN) and
activeness (AC) have a significant impact on the emotional
expression in narratives. The temperamental traits are linked to the
form of emotional language. It means that temperament has an
impact on cognitive representations of emotions.
Abstract: White scar oyster (Crassostrea belcheri) is often eaten
raw and being the leading vehicle for foodborne disease, especially
Salmonella Weltevreden which exposed the prominent and most
resistant to radiation. Gamma irradiation at a low dose of 1 kGy was
enough to eliminate S. Weltevreden contaminated in oyster meat at a
level up to 5 log CFU/g while it still retain the raw characteristics and
equivalent sensory quality as the non-irradiated one. Process
development of ready-to-eat chilled oyster meat was conducted by
shucking the meat, individually packed in plastic bags, subjected to 1
kGy gamma radiation at chilled condition and then stored in 4oC
refrigerated temperature. Microbiological determination showed the
absence of S. Weltevreden (5 log CFU/g initial inoculated) along the
whole storage time of 30 days. Sensory evaluation indicated the
decreasing in sensory scores along storage time which determining
the product shelf life to be 18 days compared to 15 days of nonirradiated
one. The most advantage of developed process was to
provide the safe raw oyster to consumers and in addition sensory
quality retained and 3-day extension shelf life also exist.
Abstract: A new conceptual architecture for low-level neural
pattern recognition is presented. The key ideas are that the brain
implements support vector machines and that support vectors are
represented as memory patterns in competitive queuing memories. A
binary classifier is built from two competitive queuing memories
holding positive and negative valence training examples respectively.
The support vector machine classification function is calculated in
synchronized evaluation cycles. The kernel is computed by bisymmetric
feed-forward networks feed by sensory input and by
competitive queuing memories traversing the complete sequence of
support vectors. Temporary summation generates the output
classification. It is speculated that perception apparatus in the brain
reuses structures that have evolved for enabling fluent execution of
prepared action sequences so that pattern recognition is built on
internalized motor programmes.
Abstract: Sensory input plays an important role to human
posture control system to initiate strategy in order to counterpart any
unbalance condition and thus, prevent fall. In previous study, joint
stiffness was observed able to describe certain issues regarding to
movement performance. But, correlation between balance ability and
joint stiffness is still remains unknown. In this study, joint stiffening
strategy at ankle and hip were observed under different sensory
manipulations and its correlation with conventional clinical test
(Functional Reach Test) for balance ability was investigated. In order
to create unstable condition, two different surface perturbations (tilt
up-tilt (TT) down and forward-backward (FB)) at four different
frequencies (0.2, 0.4, 0.6 and 0.8 Hz) were introduced. Furthermore,
four different sensory manipulation conditions (include vision and
vestibular system) were applied to the subject and they were asked to
maintain their position as possible. The results suggested that joint
stiffness were high during difficult balance situation. Less balance
people generated high average joint stiffness compared to balance
people. Besides, adaptation of posture control system under repetitive
external perturbation also suggested less during sensory limited
condition. Overall, analysis of joint stiffening response possible to
predict unbalance situation faced by human