Patent
Kimchi fermentor and control system thereof using a kimchi curing sensor
TLDR
In this paper, a kimchi fermentor and control system using a KIMC curing sensor relates to a mass production of KIMCHI or naturally fermenting foods, in which the kIMC fermentor is provided with the kimi barrel having the heater and the cooler mounted therein, the agitator and the electric circuit based on the microprocessor.Abstract:
A kimchi fermentor and control system thereof using a kimchi curing sensor relates to a mass production of kimchi or naturally fermenting foods, in which the kimchi fermentor is provided with the kimchi barrel having the heater and the cooler mounted therein, the agitator and the electric circuit based on the microprocessor, otherwise the kimchi fermentor is adapted to a home refrigerator using the compressor and the fan in lieu of the cooler and agitator. Also in order to control the kimchi fermentor the microprocessor receives the signal having the control variables from the kimchi curing sensor and displays its operation mode according to the kimchi preparation method, the kimchi curing sensor is constructed to detect air bubbles and count the number of air bubbles so that the fermentation of kimchi is measured.read more
Citations
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System for controlling the air composition within a storage room for breathing vegetable products
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References
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Patent
Portable storage medium processor
Katsuhisa Hirokawa,Hiroshi Oba +1 more
TL;DR: In this paper, the authors proposed to improve the security of an IC card issuing processing by executing the checking processing of a personal identification number without passing through a host processor, which can be executed without passing the card FC.
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Method and automated apparatus for detecting coliform organisms
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Coagulation of protein from the juices of green plants by fermentation and the preservation thereof
TL;DR: In this article, a method to precipitate and preserve protein from the juice expressed from green leafy plants by coagulating the protein in the juice through an anaerobic fermentation process utilizing the microorganisms naturally resident on the leaves of the green plants.
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