Abstract
The palatability of food depends on various factors including the five human senses. The palatability of beverages can now be objectively and quantitatively evaluated owing to the development of various sensing devices including taste sensors. In this study, we carried out a sensory evaluation and physicochemical analyses using three sensing devices (a taste sensor, a creep meter, and a colorimeter) to objectively evaluate the palatability of foods simmered by different heating methods. The samples used for the evaluation were selected from daikon radishes simmered in large quantities using professional heating appliances. The results of the sensory evaluation were in good agreement with those of the analysis using each sensing device. It was clarified that the palatability, taste, texture, and color of the simmered food (daikon) placed at different positions (outer and middle regions of a pan) were affected by the heating method.
Highlights
Sensors and Materials, Vol 27, No 1 (2015)Optical propagation in graded index fibers subject to mode-coupling perturbations or mode-selective attenuation has already been studied for decades owing to its implications for communication systems using these fibers
Several studies of graded index fiber modes and bending have been reported with various objectives.(3–11) Mode couplings in GRIN fibers have been studied.(5,6) The effects of bending and its sensor application for graded index fibers in which a few low-order modes are excited have been discussed.(8) Studies of the bending effects in optical fibers have been reported.(9–11) In addition, mode coupling at bends in optical fibers supporting one or only a few guided modes has been analyzed by considering the local normal modes for the corresponding straight waveguide.(11)
The objective of this research is to develop a more realistic model of mode coupling in a graded index optical fiber experiencing bending around a constantdiameter mandrel.(2) In particular, the calculations are related to bend-induced mode coupling in a graded index fiber with fundamental mode excitation
Summary
Sensors and Materials, Vol 27, No 1 (2015)Optical propagation in graded index fibers subject to mode-coupling perturbations or mode-selective attenuation has already been studied for decades owing to its implications for communication systems using these fibers. The fundamental mode power has been reported to oscillate as a function of the propagation distance in the bent fiber, where the period of oscillation is equal to the beat length of the graded index fiber modes. This model is oversimplified on the basis of the assumption that the quadratic variation in refractive index extends to infinity. The objective of this research is to develop a more realistic model of mode coupling in a graded index optical fiber experiencing bending around a constantdiameter mandrel.(2) In particular, the calculations are related to bend-induced mode coupling in a graded index fiber with fundamental mode excitation
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