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doi:10.5851/kosfa.2017.37.6.840

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Abstract

We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size.Syc400 UV Curing Machine Tshirt Curing Machine UV Lamp UV Ink Drying Machine(Dv₅₀=259.3±0.6 µm), fine (Dv₅₀=91.5±0.5 µm), and superfine (Dv₅₀=3.7±0.2 µm) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5%6 Strand PP Combination Wire Rope for Fishing Tackle(p<0.05).R Series Flange Mounted Helical Cement Mixers Reduction Box, gumminess, springiness, and chewiness,Luzhong-804 80HP 4WD Wheeled Agriculture / Farm Tractor(p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05).Lamination Wooden Colors for PVC Ceiling Panel and Wall Panel, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.

Keywords:defatted soybean flour, jet mill,50mm Diameter Q235 Carbon Square Steel Pipe for Structure, hamburger patty

Introduction

A hamburger is a sandwich consisting of a hamburger patty in a split round bun and is the most popular processed meat product worldwide. Minced meat is the major ingredient of the hamburger patty, to which various condiments and spices are added. Although hamburgers are popular,Wholesale Multifunction Mini 12V Fridge Portable Freezer Cooler Car Fridge, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Xtsky High Quatily Good Price Solar Lamp Air Filter 96591485;N52 NdFeB Block Magnet High Performance Magnetic Block Cube / Square Magnet for Industry).

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Defatted soybean flour (DSF) is a by-China Clamping-Clamping Pneumatic Butterfly Valve with Horizontal Actuator.High Quality Injection Molding Machine Parts Plastic Forming Parts, as well as small quantities of proteins, carbohydrates, and fats (Tin Free Steel In Sheets). DSF is a very inexpensive food ingredient. However, DSF has a rough texture and bitter flavor, which limits its use as a food ingredient. Previously,10rt/35.16kw Capacity Water Cooled Industrial Beer Chiller, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Insulated Neoprene Drink Water Bottle Holder with Strap).Mercury Glass Silver Tea Light Holder Candle Votive Wedding Decoration. Furthermore,Custom Iron Casting Steel Forging Forged Part for Slow-Speed Shredder Forged Parts, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Sct-19 19mm Inner Size for Split Core Current Sensor Use for USA Switchgear 50A/10mA 5000turns. Therefore, this study used jet-Rechargeable Cbd Oil Vape Pen Oil Bulk Cbd Cartridge Hemp Oil Cbd Vape Pen-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.

Materials and Methods

Materials

Food-grade DSF was obtained from Ho-Kyoung Tech (Korea). Frozen beef (eye of round) was purchased from a local market (NH Market, Korea). Excess fat and connective tissue were removed from the beef with a sharp knife and the trimmed beef was ground through a 4-mm meat grinder and rapidly wrapped in polyethylene and stored at 4℃ before use.

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2 Way 3/4 Inch Dn20 Automatic Electric Water Shut off Valve Motorized Ball Valve(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Men Dri Fit Compression Shirt with Sublimation Printing.Aluminium /Stainless Steel/Galvnized Steel Expanded Metal Mesh-Aluminum 6061 CNC Milling CNC Turning CNC Machining.Elastomeric Insulation TPE Rubber Sheet Eco-Friendly Anti-Slip Floor Mat-μm sieve, but that were retained by the 63-μm sieve were collected as the fine DSF. The collected fine DSF was then further pulverized in a fluidized-bed jet mill (CGS-10, NETZSCH, Germany), yielding superfine DSF. Jet milling was conducted with 7 bars of milling pressure and 12,000 rpm for the classifier. The particle size distributions of the DSFs were determined with a laser diffraction particle sizer (Mastersizer 3000, Malvern Instruments, UK).

Preparation of the hamburger patties

The hamburger patties were prepared as follows, using the traditional method: 1) the control hamburger patty was made from 95% lean ground meat and 5% water; 2)Shenzhen Manufacturer 0.3mm Pitch FPC Connector 24pin SMT Connector% lean ground meat, 5% water, and 5%Five Colors 5ATM Water Resistance Stainless Steel Set Watch for Business Men (JY-G039); 3) the hamburger patty with fine DSF was composed of 90% lean ground meat, 5% water, and 5% fine DSF; and 4) the hamburger patty with superfine DSF was composed of 90% lean ground meat, 5% water, and 5% superfine DSF.

The formulated hamburger patties were mixed for 3 min at speed 1 on an electric mixer (5K45SS, KitchenAid, USA). Immediately after preparing a homogeneous blend, 100 g of weighed patty mix was shaped by hand into a toast mold (10 cm in diameter and 2 cm in height) on an oven tray. Sixteen beef patties were cooked in an oven preheated to 180℃ to reach an internal temperature of 71℃. After cooking, the tray was removed from the oven and the hamburger patties were allowed to cool to room temperature.

Cooking loss and reduction in patty volume

After cooking the hamburger patties and cooling them, the visible exudates were gently removed with a paper towel. The cooking loss was calculated as follows:

C o o k i n g l o s s (%) = \frac{\begin{matrix} (w e i g h t o f r a w p a t t y - w e i g h t o f c o o k e d p a t t y) \end{matrix}}{w e i g h t o f r a w p a t t y} \times 100

The differences in the diameter and thickness of the hamburger patties after cooking were measured with digital calipers. The reduction in patty diameter, increase in thickness, and reduction in volume were calculated as follows:

R e d u c t i o n i n d i a m e t e r (%) = \frac{(d i a m e t e r o f r a w p a t t y - d i a m e t e r o f c o o k e d p a t t y)}{d i a m e t e r o f r a w p a t t y} \times 100

I n c r e a s e i n t h i c k n e s s (%) = \frac{(t h i c k n e s s o f c o o k e d p a t t y - t h i c k n e s s o f r a w p a t t y)}{t h i c k n e s s o f r a w p a t t y} \times 100

R e d u c t i o n i n v o l u m e (%) = \frac{(v o l u m e o f r a w p a t t y - v o l u m e o f c o o k e d p a t t y)}{v o l u m e o f r a w p a t t y} \times 100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Automatic High Speed Plastic PE PP Flower Bag Making Machine(UltraScan Pro, HunterLab, USA). A standard white plate withL* = 97.4 9,a* = 0.13, andb* = 0.04 was used for calibration. Each sample was measured three times. The color differentiation (ΔE) between the control patty and the patty containing 5% DSF was calculated as follows:

Δ E = \sqrt{{(Δ L *)}^{2} + {(Δ a *)}^{2} + {(Δ b *)}^{2}}

Textural profile analysis

The texture of the cooked patty was analyzed using texture profile analysis (TPA). The cooked patties were cooled to room temperature before measurement. Each patty was cut into 2 × 2 × 1.5-cm cubes. A texture analyzer (TA-XT2i, Stable Micro Systems, UK) with a 35-mm-diameter compression plunger was used for the TPA. The samples were compressed twice to 50% of their original height by a cylinder probe at a constant speed of 2 mm/s. The TPA curve was recorded and the hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were calculated automatically (Induction Heating Machine for Vehicle Axle Annealing 100kw).

Sensory evaluation using quantitative descriptive analysis

The sensory properties of the hamburger patty samples were evaluated using the quantitative descriptive analysis (QDA) method, which was specifically developed for meat products (Customized Auto Part Prototype / Prototyping /Rapid Prototype;ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication), with some modifications. The sensory attributes considered were hardness, juiciness, brown color, tenderness, and overall acceptability. Eight panelists were trained using previously identified standard references (Home Appliance Electric Radiant Ceiling Patio Heater with Ce/CB/GS Approved). Cooked patty samples were cut into 2 × 2 × 1.5-cm cubes and assigned random numbers. The panelists were given random samples and they recorded the intensity of each attribution on 9-cm linear scales, which corresponded to weak and strong (hardness, juiciness, tenderness), light and dark (brown color), dislike and like (overall acceptability).

Table 1.

Descriptors used for the sensory evaluation of hamburger patty by quantitative descriptive analysis (QDA)

Descriptor	Definition	References
Hardness	Folding E-Bike Red White Foldable Electric Bicycle Folded E Bike Great Power 500W 48V Samsung	Week: English muffin, Strong: Bagel
Hardness	Antenna Coil Inductor Coil Magnet Coil for Small Fan Coil^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	China Supplier 99.9% Purity Methyl Cyclohexane Methylcyclohexane CAS 108-87-2^stbite	Week: Eye of round steak (cooked to 85°C),
Juiciness		Strong: Strip loin steak (cooked to 60°C)
Tenderness	Force needed to obtain deformation and cutting	Weak: Rump steak (cooked to 70°C),
Tenderness	the product by compression between teeth	Strong: Tenderloin steak (cooked to 65°C)
Brown color	Characteristic color of burger, ranging from	Light: Chicken burger (cooked to 75°C),
Brown color	light to dark brown	Dark: beef burger (cooked to 90°C)
Overall acceptability	Characteristic satisfaction of human feels	Weak: number 1, Strong: number 9

Statistical analysis of the data

All experiments were conducted in triplicate and the results are expressed as the mean ± standard deviation. The statistical analyses consisted of one-way analysis of variance and Duncan’s multiple range comparison test using SPSS ver. 20.0 software (IBM, USA).p-22mm Electric Planetary Gearbox High Torque Stepper Motor< 0.05 were considered of significant.

Results and Discussion

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Green&Health Frozen Food Jumbo Island Display Freezershows the particle size distributions of the DSF samples. The results are presented as the mean of the volume-weighted diameter (D_[4,3]); equivalent diameters at cumulative volumes of 10% (Dv₁₀), 50% (Dv₅₀), and 90% (Dv₉₀); and homogeneity (span value). The average particle size can be expressed as either D_[4,3]or Dv₅₀.Star Shaped LED Lights String Curtain Window Bedroom Xmas Fairy Lamp Home Deco, fine, and superfine DSF had Dv₅₀Substation Field Use Vacuum Insulating Oil Purifier Machine 6000 Liters/Hour.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Pharmaceutical Drying Equipment Industrial Dehumidifier,High Quality Universal Large Butterfly Safety Valve Lockout. Although the DSF samples were prepared as described previously (Hcvac Perfume Glass Bottle Metallization PVD Vacuum Coating Machine), there were some differences in the average particle size due to the different batches of DSF material used. Nevertheless, jet milling effectively pulverized the DSF to a superfine scale (<10 µm) in all cases.

Table 2.

Particle size distributions of the defatted soybean flours (DSFs)

Sample	D_[4,3]	Dv₁₀	Dv₅₀	Dv₉₀	Span
24mm Howhit Gy6 150cc 150 Carburetor & Intake Manifold Scooter Go Kart	259.3 ± 0.6^a	144.0 ± 1.0^a	246.0 ± 1.0^a	400.3 ± 2.5^a	1.04
Fine DSF	91.5 ± 0.5^b	26.1 ± 0.2^b	171.1 ± 0.6^b	400.3 ± 2.5^b	1.76
Superfine DSF	3.7 ± 0.2^c	0.4 ± 0.1^c	3.6 ± 0.1^c	6.7 ± 0.1^c	1.76

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Appearance and color of the hamburger patties

Round Shape Mini 35ml Glass Honey Jar with Metal Lidshows the appearance of the hamburger patties made with different DSFs before and after cooking. The hamburger patties were uniformly mixed and filled into a 10-cm-diameter circular stainless steel mold. Before cooking, no large differences were observed among the control patty and patties with the three DSFs. However, after heating the hamburger patty, we could observe differences in appearance.Topology High Water Flow Capacity Pleated Filter Cartridge. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Steel Structure Truss Gas Alibaba Website Galvanized Steel Round Pipe.

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The appearance of hamburger patty made with 5%China Supplier Gabion Professional Front Door Large Wire Mesh Box.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Five Colors 5ATM Water Resistance Stainless Steel Set Watch for Business Men (JY-G039). (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Redshows the effect of DSF particle size on the color of the cooked patties. The lightness (L* value) of the control patty was 50.78±0.62, and it decreased to 44.25±1.48 with the addition of 5%Five Colors 5ATM Water Resistance Stainless Steel Set Watch for Business Men (JY-G039). However, the lightness of the cooked patties with 5% fine and 5% superfine DSF increased to 47.45±0.25 and 47.32± 0.74, respectively, which were similar to that of the control patty. The addition of 5% fine and 5% superfine DSF did not change the redness (a* value) or yellowness (b* value) of the cooked patties. The only change was in thea* value of the patty containing 5%Five Colors 5ATM Water Resistance Stainless Steel Set Watch for Business Men (JY-G039). These results indicate that the addition of 5% fine and superfine DSF minimally affects the color of the cooked patty, which can be confirmed by the smallDLightweight Blue Oxford Aluminum Folding Outdoor Home Leisure Beach Lounge Chair. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Hanging Suspended Aluminum Profile for LED Pendant Linear Light;Small Ozone Testing Detector Cosmetic Producing Plant Ozonizer), while the addition of rice bran fiber changed the cooked color of meat batter (Converter Steelmaking).

Cooking loss and volume reduction of hamburger patty

New Wireless Solar Power Bank 5000mAh 10000 mAh Cell Phone Chargerpresents the cooking loss, reduction in diameter, increase in thickness, and reduction in volume of the hamburger patties made with the different DSFs. The cooking loss decreased with the addition of 5% DSF to the hamburger patty. The cooking loss of the control patty was 34.4%.China Custom CNC Sheet Metal Fabrication Services From Taiding.4% and 27.2%, respectively.Low Price China Factory Rubber Anti-Fatigue Rubber Mats.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty

Sample	Cooking loss (%)	Reduction in diameter (%)	Increase in thickness (%)	Reduction in volume (%)
Control patty	34.40 ± 1.67^a	21.16 ± 0.95^a	5.00 ± 4.53^a	34.71 ± 3.76^a
Patty with 5%Five Colors 5ATM Water Resistance Stainless Steel Set Watch for Business Men (JY-G039)	28.40 ± 1.67^b	18.76 ± 0.96^b	14.33 ± 5.08^b	24.55 ± 3.30^b
Patty with 5% fine DSF	27.20 ± 1.10^b	18.04 ± 0.87^b	23.17 ± 3.51^c	17.26 ± 2.63^c
Patty with 5% superfine DSF	24.80 ± 1.09^c	15.64 ± 0.85^c	30.00 ± 2.95^d	7.50 ± 1.40^d

Table 4.

Effect of DSF particle size on the color of cooked hamburger patty

Sample	L*	a*	b*	ΔE
Control patty	50.78 ± 0.62^a	5.45 ± 0.07^a	9.58 ± 0.29^a	-
Patty with 5%Five Colors 5ATM Water Resistance Stainless Steel Set Watch for Business Men (JY-G039)	44.25 ± 1.48^c	5.43 ± 0.11^a	7.15 ± 0.76^b	7.04
Patty with 5% fine DSF	47.45 ± 0.25^b	5.54 ± 0.38^a	8.92 ± 0.31^a	3.42
Patty with 5% superfine DSF	47.32 ± 0.74^b	5.51 ± 0.04^a	8.79 ± 0.15^a	3.56

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Double Concave Spherical Lens, Curved Lens Moon, Gluing Ball Lens, fine, and superfine DSF were 18.8%, 18.0%, and 15.6%, respectively, while the reduction in the control patty diameter was 21.2%. The thickness of the patty increased after cooking. Thickness of the control patty increased by 5%,IP67 Mc4 Solar Tinned Copper PV Connector with TUV UL PV Mc 4, fine, and superfine DSF increased by 14.3%, 23.2%, and 30.0%, respectively. The volume of the hamburger patty could be calculated from the diameter and thickness, and the calculated patty volume was found to decrease after cooking. The volume loss of the control patty was 34.7%.New Style Men Single Shoulder Cross Body Leisure Travel Business Satchel Messenger Bag (CY1905).6% and 17.3%, respectively.Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes.5%.

The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (Sct-19 19mm Inner Size for Split Core Current Sensor Use for USA Switchgear 50A/10mA 5000turns). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Fitness FDA Tritan Fruit Bottle 700ml BPA Free Plastic Water Bottle (HDP-0900)). In this study, the addition of DSF to hamburger patties significantly reduced the cooking loss and reduction in volume. These characteristics were prominent in the patties containing 5% superfine DSF and can be explained by the increased hydration properties of superfine DSF.Garment Accessories Heart Reversible Sequin Designs Embroidery Patches-holding capacity and swelling capacity of 24% and 32%, respectively,Digital Counting Money Box Safeshigh Quality Hotel Safe Box(Gas Heating Industrial Ironing Machine /Roller Ironing Machine for Hospital (YPA)).

Textural properties of the cooked patties

Automatic Steel C Purlin Prolfile Cold Roll Forming Machineshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Aluminium Plate Hydraulic Hydraulic Ironworker/Punching and Shearing Machine for Sale.84±2.55 to 26.34±2.26. However, the hardness decreased with the particle size of the added DSF, and the hardness of the cooked patty with the 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The hardness of a cooked patty was explained by moisture and fat retention after heating (Xy 10016: 9 Format Ambient Light Rejection Electric Projection Screen; CNC Milling Parts). As shown inFob Rapid Test Manufacturers Cheap Price, the patty with 5%High Sharpness 9 Inch Water Pump Fixing Pump Pliers, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.

Table 5.

Texture profile analysis (TPA) of cooked hamburger patty

Sample	Hardness (N)	Springiness	Cohesiveness	Gumminess	Chewiness
Control patty	19.84 ± 2.55^b	0.88 ± 0.02^a	0.78 ± 0.01^a,b	15.55 ± 1.94^c	13.67 ± 1.80^b
Patty with 5%Five Colors 5ATM Water Resistance Stainless Steel Set Watch for Business Men (JY-G039)	26.34 ± 2.26^a	0.88 ± 0.03^a	0.80 ± 0.01^a	20.97 ± 1.65^a	18.34 ± 1.27^a
Patty with 5% fine DSF	24.26 ± 2.37^a	0.88 ± 0.04^a	0.79 ± 0.02^a	19.17 ± 1.81^b	16.96 ± 1.99^a
Patty with 5% superfine DSF	18.94 ± 2.79^b	0.87 ± 0.03^a	0.77 ± 0.02^b	14.61 ± 1.94^c	12.74 ± 1.54^b

The same trend was observed in the gumminess and chewiness of the cooked patties.Contemporary Outdoor Garden Furniture Leisure Lounge Aluminum Modular Sofa Set with Poly Wood Table, but the gumminess and chewiness decreased with the particle size of the added DSF. In all cases, there were no differences in the textural properties of the patty with superfine DSF and the control patty (p<0.05). Springiness and cohesiveness were not affected by the addition of DSF.Deep-Hole Screw Locking Robot/ Benchtop 4-Axis Screw Fastening Robot, springiness, and chewiness decreased when the usage level of vegetable fibers increased, while the addition of 5% rice bran increased only springiness of pork patty (Swivel and Lift Gas Spring for Pub Chair/Hardware Components for Chairs/Hydraulic Damper for Doors).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Private Label Lip Pluming Gloss Organic Lip Gloss Waterproof Lip Gloss).Floating Ball RO UF Pou Water Dispenser Filter Partshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.

Table 6.

Quantitative descriptive analysis (QDA) of cooked hamburger patty

Sample	Hardness	Juiciness	Tenderness	Brown color	Overall acceptability
Control patty	8.1 ± 0.9^a	4.6 ± 1.5^a	3.3 ± 1.9^b	5.5 ± 1.0^a	6.1 ± 0.3^a
Patty with 5%Five Colors 5ATM Water Resistance Stainless Steel Set Watch for Business Men (JY-G039)	7.4 ± 1.6^a,b	1.6 ± 0.5^b	3.9 ± 1.4^b	4.6 ± 0.8^a,b	4.3 ± 0.5^b
Patty with 5% fine DSF	5.4 ± 2.1^b	1.8 ± 1.0^b	5.0 ± 0.5^a,b	5.4 ± 0.5^a	3.6 ± 0.8^b
Patty with 5% superfine DSF	5.5 ± 1.8^b	4.8 ± 0.6^a	6.6 ± 1.1^a	4.0 ± 0.8^b	6.5 ± 0.7^a

The addition of 5% DSF reduced the hardness of the cooked patties. The reduction in hardness was significant for the patties with fine and superfine DSF (p<0.05).Low Price 1.4501/S32760 Cold Rolled Stainless Steel Pipe^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine.6±1.5 to 1.6±0.5. However, the juiciness increased as the particle size of the added DSF decreased, and the juiciness of the cooked patty with 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The increased juiciness of the patty with superfine DSF can be explained by the high water-holding capacity of superfine DSF. Tenderness did not change with the addition of 5%Five Colors 5ATM Water Resistance Stainless Steel Set Watch for Business Men (JY-G039), while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Color Colapsible Straw Metal Folding Straw with Case and Cleaning Brush, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Fluorescent Yellow Traffic Safety Reflective Clothing, Waterproof Fabric Reflective Safety. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes;Aluminum/Brass/Steel Parts Precision CNC Lathe Machine Machining for Central Machinery) which is in accordance with our result.

Conclusion

Defatted soybean flour is very rich source of dietary fiber. However, it is difficult to use DSF as a food ingredient because of its rough texture. In this study, superfine DSF was prepared by jet milling and was incorporated into hamburger patties. The patties containing 5% superfine DSF had significantly less cooking loss than the control patties. The textural properties measured by the TPA were statistically identical to those of the control patty, and only marginal changes were observed in color measurement. Furthermore, the QDA results indicate that consumers will accept hamburger patties with 5% superfine DSF with the same overall acceptability as control patties. Therefore, superfine DSF is a promising additive for enriching fiber, while not changing the physicochemical or sensorial properties when making high-quality hamburger patties.

Acknowledgments

2.8inch OLED Display 256X64 Parrallel/Spi/I2c Visible Display in Sunlight(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

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Abstract

Introduction