Memristive Explainable Artificial Intelligence Hardware.

Artificial intelligence (AI) is often considered a black box because it provides optimal answers without clear insight into its decision-making process. To address this black box problem, explainable artificial intelligence (XAI) has emerged, which provides an explanation and interpretation of its decisions, thereby promoting the trustworthiness of AI systems. Here, a memristive XAI hardware framework is presented. This framework incorporates three distinct types of memristors (Mott memristor, valence change memristor, and charge trap memristor), each responsible for performing three essential functions (perturbation, analog multiplication, and integration) required for the XAI hardware implementation. Three memristor arrays with high robustness are fabricated and the image recognition of 3 × 3 testing patterns and their explanation map generation are experimentally demonstrated. Then, a software-based extended system based on the characteristics of this hardware is built, simulating a large-scale image recognition task. The proposed system can perform the XAI operations with only 4.32% of the energy compared to conventional digital systems, enlightening its strong potential for the XAI accelerator.

Fully Memristive Elementary Motion Detectors for a Maneuver Prediction.

Insects can efficiently perform object motion detection via a specialized neural circuit, called an elementary motion detector (EMD). In contrast, conventional machine vision systems require significant computational resources for dynamic motion processing. Here, a fully memristive EMD (M-EMD) is presented that implements the Hassenstein-Reichardt (HR) correlator, a biological model of the EMD. The M-EMD consists of a simple Wye (Y) configuration, including a static resistor, a dynamic memristor, and a Mott memristor. The resistor and dynamic memristor introduce different signal delays, enabling spatio-temporal signal integration in the subsequent Mott memristor, resulting in a direction-selective response. In addition, a neuromorphic system is developed employing the M-EMDs to predict a lane-changing maneuver by vehicles on the road. The system achieved a high accuracy (> 87%) in predicting future lane-changing maneuvers on the Next Generation Simulation (NGSIM) dataset while reducing the computational cost by 92.9% compared to the conventional neuromorphic system without the M-EMD, suggesting its strong potential for edge-level computing.

Probabilistic computing with NbOx metal-insulator transition-based self-oscillatory pbit.

Energy-based computing is a promising approach for addressing the rising demand for solving NP-hard problems across diverse domains, including logistics, artificial intelligence, cryptography, and optimization. Probabilistic computing utilizing pbits, which can be manufactured using the semiconductor process and seamlessly integrated with conventional processing units, stands out as an efficient candidate to meet these demands. Here, we propose a novel pbit unit using an NbOx volatile memristor-based oscillator capable of generating probabilistic bits in a self-clocking manner. The noise-induced metal-insulator transition causes the probabilistic behavior, which can be effectively modeled using a multi-noise-induced stochastic process around the metal-insulator transition temperature. We demonstrate a memristive Boltzmann machine based on our proposed pbit and validate its feasibility by solving NP-hard problems. Furthermore, we propose a streamlined operation methodology that considers the autocorrelation of individual bits, enabling energy-efficient and high-performance probabilistic computing.

Threshold Modulative Artificial GABAergic Nociceptor.

Gamma-aminobutyric acid (GABA) is a crucial inhibitory neurotransmitter of the central nervous system. It modifies the signal threshold of the nociceptor, allowing it to react to external stimuli in various circumstances. Thus, GABAergic behaviors are critical characteristics of adaptive behavior in life. Here, a threshold-modulative artificial GABAergic nociceptor is reported for the first time at a Pt/Ti/Nb2 O5- x /Al2 O3- y /Pt/Ti (top to bottom) of the double charge trapping structure. The Al2 O3- y layer contains deep defect states that function similarly to the GABA neurotransmitter in modulating the signal threshold. Meanwhile, the Nb2 O5- x layer traps volatile charges and produces nociceptive behaviors. The combined dynamics of the two layers readily offer threshold-modulative GABAergic nociceptive behaviors. Based on these GABAergic behaviors, a method of implementing hot- and cold-sensitive thermoreceptors is demonstrated and shows its potential applications in advanced sensory devices.

High Amplitude Spike Generator in Au Nanodot-Incorporated NbOx Mott Memristor.

NbOx-based Mott memristors exhibit fast threshold switching behaviors, making them suitable for spike generators in neuromorphic computing and stochastic clock generators in security devices. In these applications, a high output spike amplitude is necessary for threshold level control and accurate signal detection. Here, we propose a materialwise solution to obtain the high amplitude spikes by inserting Au nanodots into the NbOx device. The Au nanodots enable increasing the threshold voltage by modulating the oxygen contents at the electrode-oxide interface, providing a higher ON current compared to nanodot-free NbOx devices. Also, the reduction of the local switching region volume decreases the thermal capacitance of the system, allowing the maximum spike amplitude generation. Consequently, the Au nanodot incorporation increases the spike amplitude of the NbOx device by 6 times, without any additional external circuit elements. The results are systematically supported by both a numerical model and a finite-element-method-based multiphysics model.

Ternary Logic with Stateful Neural Networks Using a Bilayered TaOX -Based Memristor Exhibiting Ternary States.

A memristive stateful neural network allowing complete Boolean in-memory computing attracts high interest in future electronics. Various Boolean logic gates and functions demonstrated so far confirm their practical potential as an emerging computing device. However, spatio-temporal efficiency of the stateful logic is still too limited to replace conventional computing technologies. This study proposes a ternary-state memristor device (simply a ternary memristor) for application to ternary stateful logic. The ternary-state implementable memristor device is developed with bilayered tantalum oxide by precisely controlling the oxygen content in each oxide layer. The device can operate 157 ternary logic gates in one operational clock, which allows an experimental demonstration of a functionally complete three-valued Lukasiewicz logic system. An optimized logic cascading strategy with possible ternary gates is ≈20% more efficient than conventional binary stateful logic, suggesting it can be beneficial for higher performance in-memory computing.

Self-clocking fast and variation tolerant true random number generator based on a stochastic mott memristor.

The intrinsic stochasticity of the memristor can be used to generate true random numbers, essential for non-decryptable hardware-based security devices. Here, we propose a novel and advanced method to generate true random numbers utilizing the stochastic oscillation behavior of a NbOx mott memristor, exhibiting self-clocking, fast and variation tolerant characteristics. The random number generation rate of the device can be at least 40 kb s-1, which is the fastest record compared with previous volatile memristor-based TRNG devices. Also, its dimensionless operating principle provides high tolerance against both ambient temperature variation and device-to-device variation, enabling robust security hardware applicable in harsh environments.

Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage.

This study was performed to investigate the quality characteristics of salami sausages added with different levels of whole buckwheat flour (BWF) during storage. Samples included the control (Con), addition of 1% BWF (T1), 3% BWF (T2), and 5% BWF (T3). Water activity (aw) and pH decreased with increased level of BWF. Salami sausage samples containing 5% BWF demonstrated significantly lower 2-thiobarbituric acid (TBA) values than the control. Changes in TBA values between day 0 and 21 for T2 and T3 were less than that for control. Total plate count (TPC) of all groups significantly decreased, whereas lactic acid bacteria significantly increased after 21 days. TPC of samples added with BWF was significantly lower during storage. Inclusion of BWF seemed to be an effective means of retarding lipid oxidation and enhancing storability of salami sausages.

Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder.

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

Effects of Whey Powder Supplementation on Dry-Aged Meat Quality.

The objective of this study was to determine the effect of dietary supplementation with whey powder (WP, 1g/kg feed) from weaning to slaughter (150 d) on dry-aged loin quality of pigs. Fifty-eight pigs were randomly divided into two dietary treatment groups (seven replications of four pigs per treatments). Basal diet with 0.1% whey powder was supplied to the WP group. Basal diet was used for the control group (CON). Diet whey protein did not appear to influence the moisture or protein contents. However, ash and fat contents were significantly (p<0.05) decreased in the WP group compared to the control group. Drip loss was significantly (p<0.05) lower in the WP group than that of the control group. Increasing redness with decreasing lightness was found in the inner loin of the WP group. Calcium and iron contents in the WP group were significantly higher than those in the control group. Protein degradation was higher in the WP group than that in the control group (p<0.05), whereas shear force was lower in the WP group than that in the control group (p<0.05). In conclusion, the basal diet supplemented with 0.1% whey powder influence negatively the lipid oxidation of meat whereas the texture property and mineral composition of meat from whey powder fed pigs are developed.

Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat.

This study was investigated to assess the effects of buckwheat (BW) and fermented buckwheat (FBW) on the proximate compositions, pH change, cooking quality, lipid oxidation, textural properties, and sensory characteristics of pork patties. Pork patties treated with BW and FBW were divided into six groups; Con, non-treated patties; T0, reduced fat patties; T1 and T2, addition of 1 and 3 % BW; FT1 and FT2, addition of 1 and 3 % FBW. FBW showed significantly higher antioxidant activity and total phenolic contents than BW (P < 0.05). FT2 had significantly lower level of lipid oxidation than other groups (P < 0.05). The addition of BW and FBW increased the crude fiber content in pork patties, whereas it decreased the crude fat content compared to the control group (P < 0.05). BW and FBW significantly reduced expressible drip and cooking loss (P < 0.05). Pork patties prepared with BW and FBW exhibited higher redness value of uncooked and cooked patties. Texture profile analysis of patties revealed that the addition of BW and FBW significantly decreased the hardness and increased tenderness. The results suggested that BW and FBW exhibited substantial effects on improving the quality of pork patties. The 1 % BW (T1) and FBW (FT1) appeared to be the most effective means of improving the overall properties of pork patties.

Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork.

This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were found in moisture and fat contents (p>0.05) between NP and SP, but the protein and ash contents of SP were significantly higher than those of NP (p<0.05). The pH of SP was significantly lower than that of NP, and the water activity (aw) of SP was significantly higher than that of NP after 14 and 21 d (p<0.05). The TBA (Thiobarbituric acid reactive substance) value of SP was significantly lower than that of NP (p<0.05). The lightness and yellowness of NP were significantly higher than those of SP, whereas the redness of NP was lower than SP (p<0.05). The total plate count of SP was lower than that of NP (p<0.05). There was no significant difference in TPA (Texture profile analysis) between the two samples. SP showed significantly increased monounsaturated fatty acid (p<0.05) and decreased saturated fatty acid. Umami taste and richness in SP were significantly higher than in NP (p<0.05). Therefore, it is suggested that processed sulfur fed pigs may play a key role in enhancing the quality of meat products.

Production of sesaminol and antioxidative activity of fermented sesame with Lactobacillus plantarum P8, Lactobacillus acidophilus ATCC 4356, Streptococcus thermophilus S10.

This study was carried out to select the most competent bacterial cultures that could convert sesaminol glycosides to aglycone by ß-glucosidase produced by lactic acid bacteria such as Lactobacillus acidophilus, Lactobacillus plantarum (LP), and Streptococcus thermophilus in sesame fermented at 37°C for 24 h. The pH of fermented sesame was decreased compared to non-fermented controls. The pH of LP was lower than that of the other two during fermentation. Fermented sesame had higher antioxidant activity compared to non-fermented controls during the entire fermentation time. Total phenol content, DPPH free radical scavenging assay, reducing power assay of sesame fermented by LP was the highest compared to the others. In addition, sesame fermented by LP had more bioconversion of sesaminol glycoside to aglycone compared to the others. Therefore, LP was the best bacterial culture of the three strains studied for producing functional fermented sesame for good health.

Antioxidant Activity of Allium hookeri Root Extract and Its Effect on Lipid Stability of Sulfur-fed Pork Patties.

This study was performed to assess the antioxidant activity of Allium hookeri root extract (AHE) on lipid oxidation of raw sulfur-fed pork patties for 14 d of refrigerated storage. Different concentration of ethanol (0-100%) and time (1-12 h) were applied to determine the extraction condition. Water (0% ethanol) extraction for 1 h was selected as an optimal extraction condition of AHE for the following study showing the highest total phenolic content and total flavonoid content, as well as the strongest antioxidant activity. The 1% AHE (SP1), 3% AHE (SP2), and 0.05% ascorbic acid (SP3) were added into sulfur-fed pork patties against controls; SP0 (sulfur-fed pork patties with no AHE) and P0 (normal pork patties with no AHE). The pH values of P0 and SP0 significantly increased (p<0.05) than others on 14 d and redness of P0 showed the largest decrement during storage. P0 and SP0 showed higher production of conjugated dienes on d 7 than others (p<0.05). Thiobarbituric acid reactive substances (TBARS) values were decreased in proportion to the increased level of AHE on 14 d (p<0.05) resulting in higher TBARS values on P0 and SP0 (p<0.05) and the negative correlation between AHE level and TBARS were also demonstrated (r=-0.910, p=0.001). Therefore, the results suggest that AHE effectively retarded the lipid oxidation rate of sulfur-fed pork patties indicating the potential usage of AHE as a natural preservative.

Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage.

Chicken breast dipped with citric acid (CA) was treated by sous vide processing and stored in a refrigerated state for 0, 3, 6, 9, and 14 d. A non-dipped control group (CON) and three groups dipped in different concentrations of citric acid concentration were analyzed (0.5%, 0.5CIT; 2.0%, 2CIT and 5.0%, 5CIT; w/v). Cooking yield and moisture content increased due to the citric acid. While the redness of the juice and meat in all groups showed significant increase during storage, the redness of the citric acid groups was reduced compared to the control group (p<0.05). The percentage of myoglobin denaturation (PMD) of the CA groups was also increased according to the level of CA during storage. Total aerobic counts, Enterobacteriaceae counts, volatile basic nitrogen and thiobarbituric acid reactive substances (TBARS) were generally lower in the citric acid-treated samples than in untreated ones, indicating extended shelf life of the cooked chicken breast dipped in citric acid solution. The shear force of the 2CIT and 5CIT groups was significantly lower (p<0.05). The findings indicated positive effects in the physicochemical properties and storage ability of sous vide chicken breast at 2% and 5% citric acid concentrations.

Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham.

This study was performed to investigate the chemical composition, mineral status, oxidative stability, and texture attributes of dry-cured ham from pigs fed processed sulfur (S, 1 g/kg feed), and from those fed a basal diet (CON), during the period from weaning to slaughter (174 d). Total collagen content and soluble collagen of the S group was significantly higher than that of the control group (p<0.05). The pH of the S group was significantly higher than that of the control group, whereas the S group had a lower expressible drip compared to the control group. The S group also showed the lower lightness compared to the control group (p<0.05). In regard to the mineral status, the S group had significantly lower Fe(2+) and Ca(2+) content than the control group (p<0.05), whereas the proteolysis index of the S group was significantly increased compared to the control group (p<0.05). The feeding of processed sulfur to pigs led to increased oxidative stability, related to lipids and pigments, in the dry-cured ham (p<0.05). Compared to the dry-cured ham from the control group, that from the S group exhibited lower springiness and gumminess; these results suggest that feeding processed sulfur to pigs can improve the quality of the texture and enhance the oxidative stability of dry-cured ham.

Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork.

This study was performed to investigate the effect of dietary processed sulfur supplementation on water-holding capacity, color, and lipid profiles of pork according to the level of dietary processed sulfur (0%, CON; 0.3%, S). The pigs were slaughtered at an average final weight of 120 kg, and the longissimus dorsi muscles were collected from the carcasses. As results, pork processed with sulfur had significantly higher moisture and ash contents compared to those of CON but lower crude fat, pH, expressible drip, lower redness and yellowness, and greater lightness. Pork processed with sulfur showed significantly lower total lipid content, triglycerides, and atherosclerosis index but significantly higher high-density lipoprotein cholesterol. Feeding processed sulfur significantly lowered myristic acid, heptadecanoic acid, and stearic acid contents, whereas monounsaturated fatty acids and oleic acids were significantly higher compared to those in the CON. Higher amounts of polyunsaturated fatty acids and n-6 fatty acids were observed in the pork processed with sulfur than that of the CON. Therefore, supplementing pigs with dietary sulfur improved nutrient and meat quality.