Two prototype automatic grading systems for dried shiitakes are presented. For the first prototype, image processing algorithms utilizing neural network were developed and implemented. Image processing utilized the raw image of fed dried shiitakes without any complex processing such as feature enhancement and extraction. Performance of the network based grading was presented. Another prototype has been developed considering the efficiency of the practical usage of the system. Quantitative visual descriptors were used for grading. Grading criteria was controlled interactively. Both prototypes were composed of automatic devices for mushroom feeding and handling, a set of computer vision system with lighting chamber, one chip microprocessor based controller, and pneumatic actuators. The network based software and related interface have been developed, which can remotely control and manage an on-site operating system. Developed software modules were composed of two parts: monitoring/management modules and control/diagnosis modules. And they were designed to run on the internet and local network.
Surface plasmon resonance (SPR) sensors which belong to a family of thin film refractometry-based sensors have been concerned on the measurement of physical, chemical and biological quantities because of their high specificity and ability of real-time monitoring in molecular binding interaction. In this paper, the applications of a SPR sensor to detections of E. coli concentration, alcohol content in alcoholic beverages, and polar compounds content in frying oils were investigated. The results from the study were considered that the SPR sensors had high potentials as food quality and safety evaluators in the food industry.
Pulsed-field gradient NMR (PFG-NMR) is widely applied to probe living tissues and biological cells structure for measuring thermodynamic binding constants, membrane permeability and rates of transmembrane exchange processes. Water movements in biological systems and food matrices are important in the engineering aspect such as quality manipulation in food processing. The measurement of diffusion properties of water molecules in food systems is now possible using PFG-NMR, and the hydration properties and hydrodynamic properties of food materials can be accurately evaluated by this method. In this paper, we measured the diffusion behaviour of water in protein matrix, Tofu, and the membrane permeability in biological cell such as chlorella, yeast and human red blood cell non-invasively by PFG-NMR.