A method for evaluating and controlling roasting and degree (level) of roast in food items including but not limited to: coffee, cocoa, beans, nuts, grains and seeds, involves collecting spectra of the gases (including water vapor) emitted during roasting in the mid-infrared region using either mid-infrared source or visible light to include Raman scattering. The changes in the spectra, due to absorption by molecular vibrations in the gases emitted during roasting are evaluated in real time during roasting. These data may be processed in frequency or time domain. The spectra and change in spectra are correlated with a roasting profile to mark the inception of roasting, progress of roasting and maturity/achievement of degree of a roast. The information can be transmitted to the roaster or controller to monitor the roasting progress and can be used to adjust parameters as desired during roasting.

A method for evaluating and controlling roasting and degree (level) of roast in food items including but not limited to: coffee, cocoa, beans, nuts, grains and seeds, involves collecting spectra of the gases (including water vapor) emitted during roasting in the mid-infrared region using either mid-infrared source or visible light to include Raman scattering. The changes in the spectra, due to absorption by molecular vibrations in the gases emitted during roasting are evaluated in real time during roasting. These data may be processed in frequency or time domain. The spectra and change in spectra are correlated with a roasting profile to mark the inception of roasting, progress of roasting and maturity/achievement of degree of a roast. The information can be transmitted to the roaster or controller to monitor the roasting progress and can be used to adjust parameters as desired during roasting.

Detecting a chewing noise from a user during a chewing session, triggering operation of a camera, obtaining image data capturing a food product, identifying the food product based on image data, determining a measurement of the chewing session, determining a volume of the food product based on the measurement of the chewing session, and determining a calorie intake based on the food product, the volume of the food product, and the measurement of the chewing session.

Detecting a chewing noise from a user during a chewing session, triggering operation of a camera, obtaining image data capturing a food product, identifying the food product based on image data, determining a measurement of the chewing session, determining a volume of the food product based on the measurement of the chewing session, and determining a calorie intake based on the food product, the volume of the food product, and the measurement of the chewing session.

A multi-gas sensor to detect food spoilage and a method of forming the same are disclosed. The multi-gas sensor includes a silicon substrate and a plurality of chemical sensitive field effect transistor (CSFET) sensors formed on a surface of the silicon substrate, wherein each one of the plurality of CSFET sensors are decorated with a different material to detect a different gas associated with food spoilage.

A multi-gas sensor to detect food spoilage and a method of forming the same are disclosed. The multi-gas sensor includes a silicon substrate and a plurality of chemical sensitive field effect transistor (CSFET) sensors formed on a surface of the silicon substrate, wherein each one of the plurality of CSFET sensors are decorated with a different material to detect a different gas associated with food spoilage.

An object of the present invention is to provide a method for measuring respiratory sensitization and a respiratory sensitization measuring reagent that can be used to evaluate a test substance for respiratory sensitization without using an animal. According to the present invention, there is provided a method for measuring respiratory sensitization, including reacting a N-(arylalkylcarbonyl)cysteine with a test substance; reacting an α-N-(arylalkylcarbonyl)lysine with the test substance; detecting the amount of each of the above compounds or a product thereof after the reaction by optical measurement; and determining respiratory sensitization from the ratio of the reactivity of the α-N-(arylalkylcarbonyl)lysine with the test substance to the reactivity of the N-(arylalkylcarbonyl)cysteine with the test substance or from the reactivity of the α-N-(arylalkylcarbonyl)lysine with the test substance.

The invention relates to an isotopic identification method making it possible, where appropriate, to link a livestock animal or animal product to a specific farm, or a plant or a plant product to a farm, by analyzing the concentration of ratios or stable isotopes, and comparing with isotopic codes previously generated in a unique fashion for a set of frames. The invention also relates to a method which makes it possible to impose a unique code on the animals of a farm or on the plants of a farm, a computer making it possible to store the unique codes generated in memory, to generate unique codes for new farms and to perform comparisons.

The invention relates to an isotopic identification method making it possible, where appropriate, to link a livestock animal or animal product to a specific farm, or a plant or a plant product to a farm, by analyzing the concentration of ratios or stable isotopes, and comparing with isotopic codes previously generated in a unique fashion for a set of frames. The invention also relates to a method which makes it possible to impose a unique code on the animals of a farm or on the plants of a farm, a computer making it possible to store the unique codes generated in memory, to generate unique codes for new farms and to perform comparisons.

Techniques for performing an acoustic rheology measurement of a sample are provided. A first set of acoustic pulses is provided by a focused ultrasound transducer to induce surface oscillations of the sample. A second set of acoustic pulses is provided by a detection transducer to interrogate the sample and detect the echo pulses reflected by the sample surface as a function of time. The detection ultrasound transducer system converts the echo signals to an electrical signal associated with the detected echo pulses, and a processor determines a dynamic displacement of the interface of the sample as a function of time. The processor also determines the spectrum, resonant surface oscillation frequency, and damping coefficient. Viscoelastic properties of the material are determined from these measurements, with applications for the characterization of the blood clotting process, the identification of a blood clot, gelation process, tumor, or fibrosis based on the viscoelastic properties.