Electronic nose as an innovative measurement system for the quality assurance and control of bakery products: A review

被引：1

作者：

Ghasemi-Varnamkhasti M. ^{[1
]}

Lozano J. ^{[2
]}

机构：

[1] Department of Mechanical Engineering of Biosystems, Shahrekord University, Shahrekord

[2] Department of Electrical Engineering, Electronics and Automation, University of Extremadura, Badajoz

来源：

Engineering in Agriculture, Environment and Food | 2016年 / 9卷 / 04期

关键词：

Bakery; Electronic nose; Food quality and control; Machine olfaction; Sensor;

D O I：

10.1016/j.eaef.2016.06.001

中图分类号：

学科分类号：

摘要：

Quality evaluation is a very challenging problem in the bakery industry, and, consequently, much time and attempts are spent on the techniques to address quality control. The quality evaluation and authentication of the bakery products is considered according to the knowledge on many food quality indicators like flavor. To deal with this new necessity, biomimetics or human sense inspired technologies, has been emerged. Hence, in order to provide and maintain an appropriate quality for the consumer demand, bakery technologists require reliable instruments for the determination of the quality of their products. Electronic nose, an innovative measurement system mimicking olfaction, has attracted much interest. This paper presents some key aspects on the motivation for the development and use of electronic nose in the bakery industry. Its applications, challenging problem, future trend and perspectives are discussed as well. © 2016 Asian Agricultural and Biological Engineering Association

引用

页码：365 / 374

页数：9

共 183 条

[1]

Adelkhani A., Beheshti B., Minaei S., Javadikia P., Ghasemi-Varnamkhasti M., Taste characterization of orange using image processing combined with ANFIS, Measurement, 46, pp. 3573-3580, (2013)

[2]

Aghbashlo M., Hosseinpour S., Ghasemi-Varnamkhasti M., Computer vision technology for real-time food quality assurance during drying process, Trends Food Sci. Technol., 39, pp. 76-84, (2014)

[3]

Alchakra W., Allaf K., Ville J.M., Acoustical emission technique applied to the characterisation of brittle materials, Appl. Acoust., 52, pp. 53-69, (1997)

[4]

Apetrei C., Apetrei I.M., Nevares I., del Alamo M., Parra V., Rodriguez-Mendez M.L., De Saja J.A., Using an e-tongue based on voltammetric electrodes to discriminate among red wines aged in oak barrels or aged using alternative methods: correlation between electrochemical signals and analytical parameters, Electrochim. Acta, 52, 7, pp. 2588-2594, (2007)

[5]

Apetrei C., Apetrei I.M., Villanueva S., de Saja J.A., Gutierrez-Rosales F., Rodriguez-Mendez M.L., Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness, Anal. Chem. Acta, 663, 1, pp. 91-97, (2010)

[6]

Apetrei C., de Saja J.A., Zurro J., Rodriguez-Mendez M.L., Advantages of the biomimetic nanostructured films as immobilization method vs. carbon paste classical method, Catalysts, 2, pp. 517-531, (2012)

[7]

Arvisenet G., Billy L., Royer G., Prost C., Role of mastication on the release of apple volatile compounds in a model mouth system, Dev. Food Sci., 43, pp. 465-468, (2006)

[8]

Bar-Cohen Y., Biomimetics – Biology Inspired Technologies, (2006)

[9]

Barat J.M., Gil L., Garcia-Brejio E., Aristory M., Toldra F., Martinez-manez R., Soto J., Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor, Food Chem., 108, 2, pp. 681-688, (2008)

[10]

Barbri N., Mirhisse J., Bari N., Correig X., Bouchikhi B., LIobet E., An electronic nose system based on a micro-machined gas sensor array to assess the freshness of sardines, Sens. Actuators B, 141, 2, pp. 538-543, (2009)

← 1 2 3 4 5 6 7 8 9 10 →