各種溶液中の超音波伝搬特性による味センシングに関する基礎的検討 Fundamental study of taste sensing by acoustical properties in various taste solutions

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In this study, ultrasonic wave acoustic properties of five basic taste solutions and marketed beverages were investigated, and the possibility of taste sensing based on the acoustical properties obtained was examined. In previous studies, properties of solutions were differentiated based on sound velocity of ultrasonic waves propagating through the solutions. However, to make this method applicable to beverages which contain many taste substances, further studies are required. In this report, the waveform of an ultrasonic wave with frequency of approximately 5 MHz propagating through a solution was measured and subjected to sound velocity, amplitude and frequency analysis. As a result, differences among solutions were clearly observed as differences in their properties. Furthermore, a self-organizing neural network was applied to obtained data which were used to clarify the differences among solutions.

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  • 電気学会論文誌. E, センサ・マイクロマシン準部門誌 = The transactions of the Institute of Electrical Engineers of Japan. A publication of Sensors and Micromachines Society

    電気学会論文誌. E, センサ・マイクロマシン準部門誌 = The transactions of the Institute of Electrical Engineers of Japan. A publication of Sensors and Micromachines Society 122(6), 318-325, 2002-06-01

    一般社団法人 電気学会

参考文献:  16件中 1-16件 を表示

被引用文献:  5件中 1-5件 を表示

各種コード

  • NII論文ID(NAID)
    10008510452
  • NII書誌ID(NCID)
    AN1052634X
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    13418939
  • NDL 記事登録ID
    6174845
  • NDL 雑誌分類
    ZN31(科学技術--電気工学・電気機械工業)
  • NDL 請求記号
    Z16-B380
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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