Current microbial methodologies to determine fish quality are laborious and have long time required to obtain results. The impediometric technique as a rapid sensitive method was used to determine the correlation between impedance detection times (IDTs) and conventional reference psychrophilic and mesophilic plate counts of fish in order to develop models for predicting the microbial quality an...

This paper explores the use of a physics-based sound model of continuous contact for auditory display in interactive settings. An audio-visual interactive display is developed in which the sound model is controlled by the user’s gestures. The display is used to investigate to what extent audition can substitute for haptic feedback in conveying perception of inertial properties of a manipulated ...

Chili shrimp paste (CSP) is a favorite condiment in Southeast Asia. Microbial spoilage makes CSP unsuitable for consumption within several days. Thermal treatment was applied to produce microbiologically safe CSP. The effect of heating process on physicochemical and sensorial properties of CSP was studied. Heating at the optimum condition (21.6 min, 80 ̊C) has been shown effective and reliable ...

In this paper a control scheme is proposed for anticipatory and discrete event sensory motor driven. The control system elaborates a sensorymotor program based on its internal data and a high level objective. The global system implements several biological models in each one of its subsystems. One of the novelties of this work is the structure of the sensory-motor algorithms which are based on ...

The introduction presents the main countries producing duck meat and the different species and rearing systems used in production. The review is then divided into two parts. The first part concerns meat quality. The evolution of duck meat post-mortem is described. The effects of high muscle development on technological and sensorial quality are also presented. Finally, the influences of the mai...

The establishment of validated methodologies for the determination of food shelf-life is currently demanded by both food industries and Health Authorities at national and international scale. It is well known that most foods are perishable, since they are subjected to modifications in their structure, composition and properties during storage before consumption. These changes are of physico-che...

Haptic feedback is a crucial sensorial modality in virtual reality interactions. Haptics means both force feedback (simulating object hardness, weight, and inertia) and tactile feedback (simulating surface contact geometry, smoothness, slippage, and temperature). Providing such sensorial data requires desk-top or portable special-purpose hardware called haptic interfaces. Modeling physical inte...