作者
B Botre, D Gharpure
发表日期
2006/5/1
期刊
Materials and manufacturing processes
卷号
21
期号
3
页码范围
279-283
出版商
Taylor & Francis Group
简介
This paper presents the use of a tin-oxide sensor array and self-organized map (SOM)-based E-nose for analysis of volatile bread aroma and explores its ability to cluster bread odor data according to the freshness of bread. A low cost tin-oxide sensor array based electronic nose system has been used for the classification of state of freshness of bread. The sensor data was acquired for a period of 3 weeks, and an unsupervised self-organizing map (SOM) model was trained using this data to correlate the sensor response to classify the bread as fresh and stale. A comparative evaluation of 3 week' of bread data was carried out using the SOM. The results suggest that the system developed is able to predict the state of bread as fresh and stale up to 98% accuracy if the test bread data sets are of the same week. The classification accuracy reduces to 75–85% if test bread data sets are from different weeks. The model is …
学术搜索中的文章
Analysis of volatile bread aroma for evaluation of bread freshness using an electronic nose (e-nose)
B Botre, D Gharpure - Materials and manufacturing processes, 2006