Most food flavours have been shown to contain high quantities of cooking salt, followed by flavour enhancers such as sodium glutamate, disodium inosinate, disodium guanylate and hydrogenated oils. Excess of these subs...Most food flavours have been shown to contain high quantities of cooking salt, followed by flavour enhancers such as sodium glutamate, disodium inosinate, disodium guanylate and hydrogenated oils. Excess of these substances is associated with cardiovascular diseases and neurodegenerative disorders. In an effort to reduce the harmful effects of these synthetic substances, this study therefore aimed to formulate organic, nutritious food flavours with good storage stability from less harmful locally available food ingredients. A survey was carried out in 130 households and restaurants in the city of Yaoundé Cameroon, in order to evaluate the level of consumption of industrial flavours. Certain ingredients such as prawns, onions, garlic, white peppers, gingers and salt were used in some households as organic flavours. These ingredients and others were used to prepare 5 organic flavours. Their sensory and nutritional analyses and stability to storage within 90 days were evaluated. The survey revealed that 74.6% of respondents consume industrial flavours, with the cube flavour being the most widely consumed (81%). Two of the 5 organic flavours (434 and 634) had highest scores for general acceptability. The nutritional analyses of the formulae retained (434 and 634), showed that they contained: 11.08% and 10.68% fresh weight for moisture, 47.63% and 43.53% protein, 16.52% and 13.62% lipids, 2.20% and 2.44% fibres, 11.69% and 16.39% carbohydrates. Formula 434, the most accepted, had higher contents of Ca (257.97), Mg (115.91), K (1163), Zn (2.98), Cu (1.02) and Fe (12.43 mg/100g DM) while the second (634) had higher contents of sodium (3270.48) and manganese (2.18 mg/100g). Their water activity during storage in polypropylene bags for 90 days ranged from 0.39 - 0.58 at a temperature of 26.6˚C - 37˚C. The oxidative stability (90 days), determined by the acid and peroxide indices, was 9.18 - 14.13 mg KOH/g and 1.98 - 6.46 meq O2/Kg, respectively indicating good stability for 90 days of storage. The high levels of proteins and minerals in our two products justify their umami taste and can be used as highly nutritional food flavour enhancers to prevent cardiovascular diseases, especially in the elderly.展开更多
The study of fish-like bodies moving in liquid is an interesting and challenging research subject in the fields of biolocomotion and biomimetics. Typically the effect of tail oscillation on fluid flow around such a bo...The study of fish-like bodies moving in liquid is an interesting and challenging research subject in the fields of biolocomotion and biomimetics. Typically the effect of tail oscillation on fluid flow around such a body is highly unsteady, generating vortices and requiring detailed analysis of fluid-structure interactions. An understanding of the complexities of such flows is of interest not only to biologists but also to engineers interested in developing vehicles capable of emulating the high performance of fish propulsion and manoeuvring. In the present study, a computational fluid dynamic （CFD） simulation of a three-dimensional biomimetic fish-like body has been developed to investigate the fluid flows around this body when moving in a viscous liquid. A parametric analysis of the variables that affect the flow surrounding the body is presented, along with flow visualisations, in an attempt to quantify and qualify the effect that these variables have on the performance of the body. The analysis provided by the unsteady transient simulation of a fish-like body has allowed the flow surrounding a fish-like body undergoing periodic oscillations to be studied. The simulation produces a motion of the tail in the （x, y） plane, with the tail oscillating as a rigid body in the form of a sinusoidal wave.展开更多
Controlling multiple multi-joint fish-like robots has long captivated the attention of engineers and biologists,for which a fundamental but challenging topic is to robustly track the postures of the individuals in rea...Controlling multiple multi-joint fish-like robots has long captivated the attention of engineers and biologists,for which a fundamental but challenging topic is to robustly track the postures of the individuals in real time.This requires detecting multiple robots,estimating multi-joint postures,and tracking identities,as well as processing fast in real time.To the best of our knowledge,this challenge has not been tackled in the previous studies.In this paper,to precisely track the planar postures of multiple swimming multi-joint fish-like robots in real time,we propose a novel deep neural network-based method,named TAB-IOL.Its TAB part fuses the top-down and bottom-up approaches for vision-based pose estimation,while the IOL part with long short-term memory considers the motion constraints among joints for precise pose tracking.The satisfying performance of our TAB-IOL is verified by testing on a group of freely swimming fish-like robots in various scenarios with strong disturbances and by a deed comparison of accuracy,speed,and robustness with most state-of-the-art algorithms.Further,based on the precise pose estimation and tracking realized by our TAB-IOL,several formation control experiments are conducted for the group of fish-like robots.The results clearly demonstrate that our TAB-IOL lays a solid foundation for the coordination control of multiple fish-like robots in a real working environment.We believe our proposed method will facilitate the growth and development of related fields.展开更多
文摘Most food flavours have been shown to contain high quantities of cooking salt, followed by flavour enhancers such as sodium glutamate, disodium inosinate, disodium guanylate and hydrogenated oils. Excess of these substances is associated with cardiovascular diseases and neurodegenerative disorders. In an effort to reduce the harmful effects of these synthetic substances, this study therefore aimed to formulate organic, nutritious food flavours with good storage stability from less harmful locally available food ingredients. A survey was carried out in 130 households and restaurants in the city of Yaoundé Cameroon, in order to evaluate the level of consumption of industrial flavours. Certain ingredients such as prawns, onions, garlic, white peppers, gingers and salt were used in some households as organic flavours. These ingredients and others were used to prepare 5 organic flavours. Their sensory and nutritional analyses and stability to storage within 90 days were evaluated. The survey revealed that 74.6% of respondents consume industrial flavours, with the cube flavour being the most widely consumed (81%). Two of the 5 organic flavours (434 and 634) had highest scores for general acceptability. The nutritional analyses of the formulae retained (434 and 634), showed that they contained: 11.08% and 10.68% fresh weight for moisture, 47.63% and 43.53% protein, 16.52% and 13.62% lipids, 2.20% and 2.44% fibres, 11.69% and 16.39% carbohydrates. Formula 434, the most accepted, had higher contents of Ca (257.97), Mg (115.91), K (1163), Zn (2.98), Cu (1.02) and Fe (12.43 mg/100g DM) while the second (634) had higher contents of sodium (3270.48) and manganese (2.18 mg/100g). Their water activity during storage in polypropylene bags for 90 days ranged from 0.39 - 0.58 at a temperature of 26.6˚C - 37˚C. The oxidative stability (90 days), determined by the acid and peroxide indices, was 9.18 - 14.13 mg KOH/g and 1.98 - 6.46 meq O2/Kg, respectively indicating good stability for 90 days of storage. The high levels of proteins and minerals in our two products justify their umami taste and can be used as highly nutritional food flavour enhancers to prevent cardiovascular diseases, especially in the elderly.
文摘The study of fish-like bodies moving in liquid is an interesting and challenging research subject in the fields of biolocomotion and biomimetics. Typically the effect of tail oscillation on fluid flow around such a body is highly unsteady, generating vortices and requiring detailed analysis of fluid-structure interactions. An understanding of the complexities of such flows is of interest not only to biologists but also to engineers interested in developing vehicles capable of emulating the high performance of fish propulsion and manoeuvring. In the present study, a computational fluid dynamic （CFD） simulation of a three-dimensional biomimetic fish-like body has been developed to investigate the fluid flows around this body when moving in a viscous liquid. A parametric analysis of the variables that affect the flow surrounding the body is presented, along with flow visualisations, in an attempt to quantify and qualify the effect that these variables have on the performance of the body. The analysis provided by the unsteady transient simulation of a fish-like body has allowed the flow surrounding a fish-like body undergoing periodic oscillations to be studied. The simulation produces a motion of the tail in the （x, y） plane, with the tail oscillating as a rigid body in the form of a sinusoidal wave.
基金This work was supported in part by the National Natural Science Foundation of China(61973007,61633002).
文摘Controlling multiple multi-joint fish-like robots has long captivated the attention of engineers and biologists,for which a fundamental but challenging topic is to robustly track the postures of the individuals in real time.This requires detecting multiple robots,estimating multi-joint postures,and tracking identities,as well as processing fast in real time.To the best of our knowledge,this challenge has not been tackled in the previous studies.In this paper,to precisely track the planar postures of multiple swimming multi-joint fish-like robots in real time,we propose a novel deep neural network-based method,named TAB-IOL.Its TAB part fuses the top-down and bottom-up approaches for vision-based pose estimation,while the IOL part with long short-term memory considers the motion constraints among joints for precise pose tracking.The satisfying performance of our TAB-IOL is verified by testing on a group of freely swimming fish-like robots in various scenarios with strong disturbances and by a deed comparison of accuracy,speed,and robustness with most state-of-the-art algorithms.Further,based on the precise pose estimation and tracking realized by our TAB-IOL,several formation control experiments are conducted for the group of fish-like robots.The results clearly demonstrate that our TAB-IOL lays a solid foundation for the coordination control of multiple fish-like robots in a real working environment.We believe our proposed method will facilitate the growth and development of related fields.
