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Hojun Seo,Hyeyoung Park,In Hee Cho 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Our previous study demonstrated that raw Tenebrion molitor larvae was rich in Maillard reaction precursors, its generation of Maillard reaction products (MRPs) during thermal reactions were similar to those in meat, and its application as a savory-type flavoring material could be expected. In our study, mealworm was reacted with some amino acids (glycine, serine, glutamine, cysteine, and methionine), xylose, and water and their MRPs were compared. A total of 90 MRPs were identified in mealworm-Maillard reaction flavors. In particular, their difference was determined and visualized by partial least squares-discriminative analysis. Mealworm-cysteine and mealworm-methionine Maillard reaction flavors vs. mealworm-glycine, mealworm-serine, and mealworm-glutamine Maillard reaction flavors were preferentially separated and 2,5-dimethyl pyrazine, benzaldehyde, dodecanoic acid, and (Z)-2-heptenal were main variables contributing to their discrimination. The information on their MPRs’ profiles from mealworm-Maillard reaction flavors according to different amino acid precursors could be valuable to develop what type of reaction flavors.
Aroma Characteristics of Raw and Cooked Tenebrio molitor Larvae (Mealworms)
Hojun Seo,Haeng Ran Kim,In Hee Cho 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.4
This study compared aroma compositions and sensory aroma attributes of raw and cooked Tenebrio molitor larvae (mealworms). Main sensory aroma attributes of raw mealworms were strong wet-soil-like, and less-intense oily, shrimp-like and sweet-cornlike. Quantitatively, the major aroma components of raw mealworms were hydrocarbons and aldehydes. As cooking proceeded, sweet-corn-like, roasted, and fried-oil-like sensory attributes were increasingly perceived with steaming, roasting, and frying, respectively. Some pyrazines, pyrrolidines, and carbonyls increased or appeared in roasted and fried mealworms. Partial least squares regression also showed differences in raw and cooked mealworms based on aroma components and their sensory attributes. Unlike raw mealworms, steamed mealworms had a relatively strong sweet-corn-like aroma attribute, which was related to 2,4,6-trimethyl-heptane, 2,4-dimethyl-dodecane, and 3,5-dihydroxy- 6-methyl-2,3-dihydropyran-4-one. In comparison, roasted and fried mealworms exhibited roasted, shrimp-like, and fried-oil-like aroma attributes, which were associated with intermediates of the Maillard reaction and lipid oxidation, such as pyrazines, alcohols, and aldehydes. This result during thermal reactions was very similar to those of meat and/or seafood. The use of mealworms as a savory-type flavor enhancer can be expected.
Ridge-following control for agricultural tractors using deep learning and stereo camera
Hojun Kang,Dongoh Seo,Beomjin Lee,Jong-Gyu Han,Jun-Hee Jo,Mooncheol Won 대한기계학회 2022 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.36 No.7
The furrow irrigation, which forms a ridge-furrow and grows several crops on the ridge, involves the seeding work using the tractor that follows the path of the ridge. This work requires long hours labor from human, and there is a possibility that the work efficiency may decrease. In this paper, we propose deep learning and stereo image-based algorithms for sowing tasks on ridges via autonomous path-following of the tractor. The collected stereo image is converted into a depth image through a matching algorithm, and the depth image is input to a MobileNetV2-based deep learning network model to obtain a center line of the ridge. In addition, the target value of steering angle control is calculated by waypoint preview control concept. so that the tractor can follow the estimated center line of the ridge. The proposed algorithm is verified by GPS-based path information of autonomous driving and comparing it with human-operated driving path.