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E-nose application to food industry production
University of Gävle, Faculty of Engineering and Sustainable Development, Department of Electronics, Mathematics and Natural Sciences.
Universitat Politècnica de València, Valencia, Spain.
University of Palermo, Palermo, Italy.
Universitat Politècnica de València, Valencia, Spain.
2016 (English)In: IEEE Instrumentation & Measurement Magazine, ISSN 1094-6969, E-ISSN 1941-0123, Vol. 19, no 1, 27-33 p.Article in journal (Refereed) PublishedText
Abstract [en]

Food companies worldwide must constantly engage in product development to stay competitive, cover existing markets, explore new markets, and meet key consumer requirements. This ongoing development places high demands on achieving quality at all levels, particularly in terms of food safety, integrity, quality, nutrition, and other health effects. Food product research is required to convert the initial product idea into a formulation for upscaling production with ensured significant results. Sensory evaluation is an effective component of the whole process. It is especially important in the last step in the development of new products to ensure product acceptance. In that stage, measurements of product aroma play an important role in ensuring that consumer expectations are satisfied. To this end, the electronic nose (e-nose) can be a useful tool to achieve this purpose. The e-nose is a combination of various sensors used to detect gases by generating signals for an analysis system. Our research group has investigated the scent factor in some foodstuff and attempted to develop e-noses based on low-cost technology and compact size. In this paper, we present a summary of our research to date on applications of the e-nose in the food industry.

Place, publisher, year, edition, pages
2016. Vol. 19, no 1, 27-33 p.
Keyword [en]
Food industry, Gas detectors, Pollution measurement, Principal component analysis, Production, Sensor systems
National Category
Electrical Engineering, Electronic Engineering, Information Engineering Food Science
Identifiers
URN: urn:nbn:se:hig:diva-21109DOI: 10.1109/MIM.2016.7384957ISI: 000368979600007ScopusID: 2-s2.0-84962271269OAI: oai:DiVA.org:hig-21109DiVA: diva2:897574
Available from: 2016-01-26 Created: 2016-01-26 Last updated: 2016-05-13Bibliographically approved

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Chilo, José
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