Research and realization of hand-held mobile bacon detection based on Neural Network Pattern recognition

Guo, Peiyuan; Bao, Mman

doi:10.1109/ccdc.2016.7531315

Cited by 2 publications

(2 citation statements)

References 2 publications

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“…In principle, the condition of the freshness level of the fish begins when the fish dies, so that's when the freshness of the fish begins to decrease [4] even in the process of decay it can occur in just a few hours [5]. Meanwhile, the freshness of the meat will greatly affect whether the fish is suitable for consumption [6] especially in the food industry [7] [8]. The process of decay and freshness of the fish is influenced by microorganisms, whereas the effect of the microorganisms itself depends on the species and size of the fish [9].…”

Section: Introductionmentioning

confidence: 99%

Utilization of Gas Sensor Array and Principal Component Analysis to Identify Fish Decomposition Level

Sumanto

Fakhrurrifqi

2020

khif

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Fish meat is a source of minerals and protein and contains excellent nutrients for the human body. However, non-fresh (rotting) fish are sometimes in the market for sale. Consuming rotting fish puts people at risk of getting diseases. This paper describes research to build a smelling device (e-nose) to identify fish freshness. It aims at detecting unsafe fish flesh to sort them out from being sold. We cut red snapper into cubes and put them into an open space at room temperature for five days. During the period, a gas sensor array acquired data of gas smell from the rotting fish. The output voltage of the sensors was processed using the differential baseline method. Later, feature extraction took the maximum value from the response of the gas sensor array, while the Principle Component Analysis (PCA) method identified the pattern. The results suggest that the gas sensor array responds to changes in the smell of fish meat that undergo a decay process. The PCA method is capable of recognizing the pattern of the maximum value characteristic of the gas sensor array response, as evidenced by the cumulative values of PC1 and PC2 reaching 95.95% with an accuracy rate of 98.2%. It shows the correlation between the aroma profiles of fish meat during the spoilage process, which produces a sharper aroma due to microbiological growth in the fish meat.

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Section: Introductionmentioning

confidence: 99%

Utilization of Gas Sensor Array and Principal Component Analysis to Identify Fish Decomposition Level

Sumanto

Fakhrurrifqi

2020

khif

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“…Estimation of meat quality is usually based on the sense of smell or human vision that allows the occurrence of negligence [1]. The freshness level of meat is usually used to decide wether the meat is consumable or not [2]. The quality identification of fresh meat requires a number of laboratory tests according to SNI classification, namely; the number of bacteria, color, hardness, moisture content [3].…”

Section: Introductionmentioning

confidence: 99%

MOS gas sensor of meat freshness analysis on E-nose

et al. 2019

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The high demand of meat causes the seller mix the fresh and not-fresh meat. Electronic nose was used to detect the quality of the meat quickly and accurately. This research is proposed to test and analyze the sensitivity of MOS sensor in the electronic nose and simulate it using Matlab to identify meat classification using neural network. Test parameters based on Indonesian National Standard (SNI 3932-2008) requirement on the quality of carcass and meat. In this simulation, the number of neurons in the hidden layer was varied to find the most accurate identification. The sensitivity analysis of the MOS sensor was conducted by testing the meat sample aroma, calculate the sensitivity, identify the formation of input, hidden layer, outputs, and simulate the result of the varied formation. Then, found the number of the most optimal neurons. The result of the data training will be applied to the real instrument.

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Research and realization of hand-held mobile bacon detection based on Neural Network Pattern recognition

Cited by 2 publications

References 2 publications

Utilization of Gas Sensor Array and Principal Component Analysis to Identify Fish Decomposition Level

Utilization of Gas Sensor Array and Principal Component Analysis to Identify Fish Decomposition Level

MOS gas sensor of meat freshness analysis on E-nose

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