Search results for "Sensor"
showing 10 items of 4594 documents
An adaptive timer for RPL to handle mobility in wireless sensor networks
2016
This paper focuses on the performance of wireless sensor networks characterized by a hybrid topology composed of mobile and static sensor nodes. The Routing Protocol for Low power and lossy networks (RPL), which is standardized as an IPv6 routing protocol for low power and lossy networks, uses the trickle timer algorithm to handle changes in the network topology. However, this algorithm is not well adapted to dynamic environments. This paper enhances the trickle timer in order to fit with mobility requirements. Most of previous works have improved this algorithm without considering the random movement of nodes. In this work, the proposed timer algorithm takes into consideration the random t…
Rice cooking and sensory quality
2019
International audience; This chapter provides a state-of-the-art review of the diversity and dynamics of consumer demand with respect to the eating quality of rice worldwide. Quality includes both tangible measurable factors (rice characteristics) and the context of consumption. The main sensory attributes evaluated around the world are described, and their relationship with the diversity of consumer demand is discussed. Instrumental methods for predicting quality measured on either raw or cooked grains are reviewed. The changes that occur in the rice grain during cooking are described along with a modeling approach able to predict the changes and their spatial distribution in the rice grai…
Comment assurer l'éveil des sens pour mieux apprécier la vie ?
2005
National audience
Effect of sensory education on food preferences in children
2008
International audience; During an evaluation of the effects of a French sensory education program for 8-10 years old school children, an experiment was carried out to investigate the influence of the program on the development of children's preferences for stimuli differing in arousal potential (higher complexity and/or intensity). An experimental group (n = 101) who participated in the education program and a control group (n = 102) who did not, rated liking for five stimuli differing in arousal potential in each of three product categories (mashed potatoes, fruit yoghurts and compotes) at three moments: just before (T0) and after (T1) the education program and 10 months later (T2). Althou…
Flavors and their interaction with food structure
2007
International audience
Wine active compounds. Proceedings of the WAC2008 international conference
2008
International audience
Reliable Coverage with Circumferential WMSNs
2021
This work tackles the closed peripheral coverage issue. Such circumferential surveillance is essential in numerous realistic applications where the goal is to ensure rapid detection of any unauthorized entry/exit of the monitored area. To respond to these requirements, peripheral WMSNs can be rapidly deployed around areas of interest (e.g., temporary military camps, natural or nuclear disasters, etc.). While it seems simple, this solution raises two major challenging issues. First, checking whether the deployed peripheral WMSN forms a closed shape around the monitored region. That is, any object trying to leave or access this area must be instantaneously detected by at least one multimedia …
Overview on SNIFFPHONE:A portable device for disease diagnosis
2019
We present SNIFFPHONE, a handy and easy-To-use device that allows the non-invasive detection of gastric diseases. It analyzes the user's exhaled breath using specifically developed gas sensors. The device is coupled to a smartphone, which governs the breath analysis process, sends the data measurements to an external data analysis server, and finally gives feedback to the user. In this work, we describe the SNIFFPHONE device and the general platform under development.
Retention and release of taste and aroma compounds from the food matrix during mastication and ingestion
2016
This chapter gives an overview of the physicochemical and sensory properties of aroma and taste compounds from food, their interactions with the food matrix, and their release during food breakdown in the mouth. In order to be perceived by the taste or olfactory receptors, aroma and taste compounds have first to be released in the saliva, which depends on the food matrix composition and structure, and on the masticatory behavior. Aroma compounds have then to be transported from the oral to the nasal cavity. Different mechanistic models have been developed to understand better aroma and taste compounds release in function of both food and individual, however, they are still not able to predi…
Effects of Neuromuscular Electrical Stimulation (NMES) on salivary flow in healthy adults
2020
Background Neuromuscular electrical stimulation (NMES) is a method used for enhancing suprahyoid muscle activity and is widely applied as a treatment for dysphagia. Patients often complain of saliva pooling in the pharynx during NMES. Therefore, the purpose of this study was to investigate the changes in salivary flow during NMES. Material and methods Twenty healthy adults participated in this study. Electrical stimulation was applied at constant strength for 60 minutes to the suprahyoid muscles using VitalStim®. Participants were examined under three conditions of NMES: sensory threshold plus 75% of the difference between sensory and pain thresholds (75% Stim), SensoryStim, and Sham. Saliv…