ABSTRACT
The details presented in this article revolve around a sophisticated monitoring framework equipped with knowledge representation and computer vision capabilities, that aims to provide innovative solutions and support services in the healthcare sector, with a focus on clinical and non-clinical rehabilitation and care environments for people with mobility problems. In contemporary pervasive systems most modern virtual agents have specific reactions when interacting with humans and usually lack extended dialogue and cognitive competences. The presented tool aims to provide natural human-computer multi-modal interaction via exploitation of state-of-the-art technologies in computer vision, speech recognition and synthesis, knowledge representation, sensor data analysis, and by leveraging prior clinical knowledge and patient history through an intelligent, ontology-driven, dialogue manager with reasoning capabilities, which can also access a web search and retrieval engine module. The framework's main contribution lies in its versatility to combine different technologies, while its inherent capability to monitor patient behaviour allows doctors and caregivers to spend less time collecting patient-related information and focus on healthcare. Moreover, by capitalising on voice, sensor and camera data, it may bolster patients' confidence levels and encourage them to naturally interact with the virtual agent, drastically improving their moral during a recuperation process.
ABSTRACT
The impact of high-pressure (HP) processing on the viability of two probiotic microorganisms (Bifidobacterium bifidum and Lactobacillus casei) at varying pressure (100-400 MPa), temperature (20-40 °C) and pH (6.5 vs. 4.8) conditions was investigated. Appropriate mathematical models were developed to describe the kinetics of the probiotics viability loss under the implemented HP conditions, aiming to the development of a predictive tool used in the design of HP-processed yoghurt-like dairy products. The validation of these models was conducted in plain and sweet cherry-flavored probiotic dairy beverage products pressurized at 100-400MPa at ambient temperature for 10 min. The microbiological, rheological, physicochemical and sensory characteristics of the HP-treated probiotic dairy beverages were determined in two-week time intervals and for an overall 28 days of storage. Results showed that the application of HP in the range of 200-300 MPa had minimal impact on the probiotic strains viability throughout the entire storage period. In addition, the aforementioned HP processing conditions enhanced the rheological and sensory properties without affecting post-acidification compared to the untreated product analogues.
