Meat and Fish Freshness Inspection System Based on Odor Sensing

Hasan, Najam Ul; Ejaz, Naveed; Ejaz, Waleed; Kim, Hyung Seok

doi:10.3390/s121115542

Cited by 64 publications

(24 citation statements)

References 29 publications

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“…These type of sensors are based on human olfaction, the electronic nose (or e-nose) is modeled after the chemical interactions between odor compounds and primary neurons found in the human nasal cavity (Ghasemi-Varnamkhastim, Mohtasebi, Siadat, & Balasubramanian, 2009). The e-nose technology consists of many electrochemical sensors and pattern classification algorithms which can detect odors, resembling the correspondence between the primary neurons of the nasal cavity and the chemical sensors of the e-nose (Hasan, Ejaz, Ejaz, & Kim, 2012). There are many advancements in sensor technology and many types are chemosensors readily available.…”

Section: Odour Sensors and Electronic Nose Technologymentioning

confidence: 99%

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Advances in meat spoilage detection: A short focus on rapid methods and technologies

Fletcher

Mullane

Platts

et al. 2018

CyTA - Journal of Food

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2018) Advances in meat spoilage detection: A short focus on rapid methods and technologies, ABSTRACT Meat spoilage is a metabolic process where the change in sensory characteristics deems it to be unacceptable for human consumption. Meat spoilage typically occurs under conditions of optimal water availability, low oxygen, and low temperature conditions, where growth conditions are ideal for microbial growth. Technological advances in the food industry have been at high demand for the past decade, to ensure food safety and health regulations are met using earlier detection methods. Detection technologies such as polymerase chain reactions, spectroscopy, odor sensors devices such as the electric nose are just a few methods used to identify meat spoilage.Avances en la detección de deterioro de la carne: breve enfoque en tecnologías y métodos rápidos RESUMEN El deterioro de la carne es un proceso metabólico en el que los cambios en las características sensoriales de la carne dan cuenta de que ésta es inaceptable para el consumo humano. Típicamente, dicho deterioro ocurre bajo condiciones de óptima disponibilidad de agua, bajo nivel de oxígeno y baja temperatura, es decir, condiciones ideales para el crecimiento bacteriano. Durante la última década, en la industria alimentaria se ha producido una fuerte demanda de avances tecnológicos en aras de garantizar la seguridad alimentaria y cumplir con las regulaciones sanitarias utilizando dichas tecnologías. Algunos métodos empleados para identificar el deterioro de la carne, entre otros, implican el uso de tecnologías de detección como reacciones en cadena de la polimerasa, espectroscopia y sensores de olor, por ejemplo, la nariz electrónica. ARTICLE HISTORY

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Section: Odour Sensors and Electronic Nose Technologymentioning

confidence: 99%

“…There are many advancements in sensor technology and many types are chemosensors readily available. Of these products, metal oxide semiconductor (MOS) and conducting organic polymer (CP) will be briefly reviewed in this section (Hasan et al, 2012).…”

Section: Odour Sensors and Electronic Nose Technologymentioning

confidence: 99%

Advances in meat spoilage detection: A short focus on rapid methods and technologies

Fletcher

Mullane

Platts

et al. 2018

CyTA - Journal of Food

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“…The artificial neural networks are applied for QF assessment of foodstuffs, for example for identification of meat spoilage [7], for prediction of features related to the quality and freshness of eggs [15], meat and fish [3], for identification of microbiological contamination of foods [13,17] as well as in other applications for quality assessment and categorization of foodstuffs [1,4].…”

Section: B Assessment Of Quality and Freshness Using Neuralmentioning

confidence: 99%

Evaluation of the freshness of food products by predictive models and neural networks - a comparative analysis

Mladenov

Dejanov

Penchev

2016

2016 IEEE 8th International Conference on Intelligent Systems (IS)

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The paper presents a comparative analysis of possibilities for assessment of the freshness of widespread foodstuffs like white brined cheese, yellow cheese, meat and bacon. The freshness is represented by the time of storage in specific conditions (dark room with temperature of 20ºC). The time of storage is assessed using regression predictive models of features, related to the freshness product and through neural networks, which represent the product quality by set of features. The quality features are extracted from the spectral characteristics obtained from the overall measuring range of the spectrophotometer and from the selected frequency band of the hyperspectral characteristics. They are represented by the first three Principal Components. The possibility for distinct assessment of the time of storage is evaluated by the separation accuracy of the spectral data for different days of storage. It is found that the error of separation of spectral data decreases nearly two orders of magnitude when we use spectral data from selected frequency bands, instead of data obtained from the overall measuring range.

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“…Artificial olfaction is a biomimetic olfactory system, 1 which can protect the experts who are required to work in hazardous air environments or improve the quality of life by diagnosing diseases and controlling air quality in daily life. Recently, artificial olfaction has been developed for numerous industry applications, 2,3 such as indoor air-quality monitoring, 4 medical care, 2,5,6 customs security, 7 food quality control, [8][9][10][11][12][13][14] environmental quality monitoring, [15][16][17] military applications, 18 and hazardous gas detection. 19,20 The term "electronic nose (e-nose)" was first developed in 1964 by Wilkens, Hatman, and Buck.…”

mentioning

confidence: 99%

Chemoresistive materials for electronic nose: Progress, perspectives, and challenges

Park

Kim

et al. 2019

InfoMat

133

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An electronic nose (e‐nose) is a device that can detect and recognize odors and flavors using a sensor array. It has received considerable interest in the past decade because it is required in several areas such as health care, environmental monitoring, industrial applications, automobile, food storage, and military. However, there are still obstacles in developing a portable e‐nose that can be used for a wide variety of applications. For practical applications of an e‐nose, it is necessary to collect a massive amount of data from various sensing materials that can transduce interactions with molecules reliably and analyze them via pattern recognition. In addition, the possibility of miniaturizing the e‐nose and operating it with low power consumption should be considered. Moreover, it should work efficiently over a long period of time. To satisfy these requirements, several different chemoresistive material platforms including metal oxides, organics such as polymers and carbon‐based materials, and two‐dimensional materials were investigated as sensor elements for an e‐nose. As an individual material has limited selectivity, there is a continuing effort to improve the selectivity and gas sensing properties through surface decoration and compositional and structural variations. To produce a reliable e‐nose, which can be used for practical applications, researches in various fields have to be harmonized. This paper reviews the progress of research on e‐noses based on a chemoresistive gas sensor array and discusses the inherent challenges and potential solutions.

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Meat and Fish Freshness Inspection System Based on Odor Sensing

Cited by 64 publications

References 29 publications

Advances in meat spoilage detection: A short focus on rapid methods and technologies

Advances in meat spoilage detection: A short focus on rapid methods and technologies

Evaluation of the freshness of food products by predictive models and neural networks - a comparative analysis

Chemoresistive materials for electronic nose: Progress, perspectives, and challenges

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