In this study, an application of a voltammetric electronic tongue for discrimination and prediction of different varieties of rice was investigated. Different pretreatment methods were selected, which were subsequently used for the discrimination of different varieties of rice and prediction of unknown rice samples. To this aim, a voltammetric array of sensors based on metallic electrodes was used as the sensing part. The different samples were analyzed by cyclic voltammetry with two sample-pretreatment methods. Discriminant Factorial Analysis was used to visualize the different categories of rice samples; however, radial basis function (RBF) artificial neural network with leave-one-out cross-validation method was employed for prediction modeling. The collected signal data were first compressed employing fast Fourier transform (FFT) and then significant features were extracted from the voltammetric signals. The experimental results indicated that the sample solutions obtained by the non-crushed pretreatment method could efficiently meet the effect of discrimination and recognition. The satisfactory prediction results of voltammetric electronic tongue based on RBF artificial neural network were obtained with less than five-fold dilution of the sample solution. The main objective of this study was to develop primary research on the application of an electronic tongue system for the discrimination and prediction of solid foods and provide an objective assessment tool for the food industry.
Flexible and wearable electronic sensors hold great promise for improving the quality of life especially in the field of healthcare monitoring thanks to their low cost, flexibility, high electromechanical coupling...
Peanut meal is the byproduct of high-temperature peanut oil extraction; it is mainly composed of proteins, which have complex tastes after enzymatic hydrolysis to free amino acids and small peptides. The enzymatic hydrolysis method was adopted by using two compound proteases of trypsin and flavorzyme to hydrolyze peanut meal aiming to provide a flavor base. Hence, it is necessary to assess the taste attributes and assign definite taste scores of peanut meal double enzymatic hydrolysis hydrolysates (DEH). Conventionally, sensory analysis is used to assess taste intensity in DEH. However, it has disadvantages because it is expensive and laborious. Hence, in this study, both taste attributes and taste scores of peanut meal DEH were evaluated using an electronic tongue. In this regard, the response characteristics of the electronic tongue to the DEH samples and standard five taste samples were researched to qualitatively assess the taste attributes using PCA and DFA. PLS and RBF neural network (RBFNN) quantitative prediction models were employed to compare predictive abilities and to correlate results obtained from the electronic tongue and sensory analysis, respectively. The results showed that all prediction models had good correlations between the predicted scores from electronic tongue and those obtained from sensory analysis. The PLS and RBFNN prediction models constructed using the voltage response values from the sensors exhibited higher correlation and prediction ability than that of principal components. As compared with the taste performance by PLS model, that of RBFNN models was better. This study exhibits potential advantages and a concise objective taste assessment tool using the electronic tongue in the assessment of DEH taste attributes in the food industry.
There will be great damage in the process of harvesting, transporting, and storing after grain matures. The injury rate is as high as 8% to 12%. After damage, the germination rate of the grain becomes lower, the quality decreases, and it is easily infected with pests and molds. This study of the grain-crushing characteristics is of great significance to ensure grain quality, and an accurate crushing model is a prerequisite for effectively simulating crushing characteristics. This paper studies the shattering characteristics of wheat grains. Two-dimensional slices of wheat grain were obtained using X-ray tomography technology. Then, an accurate three-dimensional outer contour model of the wheat particle was constructed using image filtering and segmentation algorithms. The particle filling process was conducted using EDEM 2018 software to establish a wheat particle simulation model based on the Hertz–Mindlin with a Bonding contact model. Using the DOE experimental design method, single-factor experiments, Plackett–Burman experiments, steepest-climb experiments, and Box–Behnken were designed to study the fragmentation characteristics of wheat particles combined with parameter calibration and physical experiments. The test results show that the normal stiffness per unit area is 7.392 × 1010 N/m3, critical normal stress is 5.293 × 106 Pa, critical tangential stress is 5.001 × 106 Pa, and the relative error about 3%, which verifies the reliability of the simulation parameters in the discrete-element crushing model of wheat grain. This study focuses on two essential aspects: 1. establishing an accurate wheat-grain contour model; and 2. calibrating the bonding parameters of the discrete-element simulation model of wheat grain. The wheat grain discrete-element crushing model and the calibration of its bonding parameters are constructed to provide a foundation for the study of wheat-grain crushing characteristics. It is of great significance to study the situation of wheat grains and where cracks are produced. In this paper, an accurate model of the wheat-grain contour is established, and the bonding parameters of the discrete-element simulation model of the wheat grain are calibrated. The calibration of the model of the discrete elements of wheat-grain fragmentation and its bonding parameters will provide a basis for studying the crushing characteristics of wheat grain. Understanding the condition of wheat grains and the causes of cracks carries significant academic significance.
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