scholarly journals Neuro-fuzzy based identification of meat spoilage using an electronic nose

2016 ◽  
Author(s):  
Vassilis S. Kodogiannis ◽  
Abeer Alshejari
Keyword(s):  
Electronic Nose ◽  
Meat Spoilage ◽  
Neuro Fuzzy

Modified neuro-fuzzy TSK network and its application in electronic nose

2013 ◽  
Vol 61 (3) ◽  
pp. 675-680
Author(s):  
S. Osowski ◽  
K. Brudzewski ◽  
L. Tran Hoai
Keyword(s):  
Electronic Nose ◽  
Theoretical Basis ◽  
Input Data ◽  
Clustering Algorithm ◽  
Inference Rules ◽  
Classification Problems ◽  
Neuro Fuzzy ◽  
Takagi Sugeno ◽  
Fuzzy Network ◽  
Theoretical Considerations

Abstract The paper develops the modified structure of the Takagi-Sugeno-Kang neuro-fuzzy network with a theoretical basis for its adaptation. The simplified structure follows from the basic theoretical considerations concerning the way of creating the inference rules. The important point of this solution is the application of the fuzzy clustering algorithm to the input data. The efficiency of the proposed solution has been checked on the examples of regression and classification problems concerning the electronic nose.

scholarly journals Klasifikasi Kakao Berbasis e-nose dengan Metode Neuro Fuzzy

2018 ◽  
Vol 8 (1) ◽  
pp. 49
Author(s):  
Ikhsan Nur Rahman ◽  
Danang Lelono ◽  
Kuwat Triyana
Keyword(s):  
Feature Extraction ◽  
Electronic Nose ◽  
Extraction Process ◽  
Differential Method ◽  
Test Results ◽  
Optimal Parameters ◽  
Accuracy Rate ◽  
Gas Sensor Array ◽  
Neuro Fuzzy

During this time to clasify quality of cacao based on color and aroma involving human taster. But this cacao tester still has weaknesses such as subjective. Besides that, the standard chemical analytical methods requires a high cost and need expertise to analyzing it. Basically aroma of cacao is determined by volatile compounds such aldehid and alcohol. Electronic nose based on unselected gas sensor array has the ability to analyze samples with complex compositions that can be known characteristics and qualitative analysis of the samples. Stimulus aroma is transformed by electronic nose into fingerprint data then it is used by feature extraction process using the differential method. The results of feature extraction is used to process the neuro fuzzy training to obtain optimal parameters. The parameters have been optimized is then tested on cacao. Based on test results, neuro fuzzy can clasify samples with 95,21% accuracy rate so that the clasification of cacao quality with electronic nose using neuro fuzzy has been successfully carried out.

Electronic nose based on hybrid free-standing inorganic mats for meat spoilage monitoring

2021 ◽  
pp. 131114
Author(s):  
Rafaela S. Andre ◽  
Murilo H.M. Facure ◽  
Luiza A. Mercante ◽  
Daniel S. Correa
Keyword(s):  
Electronic Nose ◽  
Free Standing ◽  
Meat Spoilage

scholarly journals Rapid evaluation of fresh chicken meat quality by electronic nose

2018 ◽  
Vol 36 (No. 5) ◽  
pp. 420-426 ◽  
Author(s):  
Raudienė Edita ◽  
Gailius Darius ◽  
Rimanté Vinauskienė ◽  
Viktorija Eisinaitė ◽  
Gintautas Balčiūnas ◽  
...  
Keyword(s):  
Gas Sensor ◽  
Electronic Nose ◽  
Chemical Method ◽  
Volatile Fatty Acids ◽  
Chicken Meat ◽  
Sensor Selection ◽  
Rapid Evaluation ◽  
Meat Spoilage ◽  
Chemical Measurements ◽  
Metal Oxide Sensor

A prototype of electronic nose (e-nose) with the gas sensor system for evaluation of fresh chicken meat freshness was developed. In this paper a rapid, simple and not expensive system for fresh chicken meat spoilage detection was investigated that provides objective and reliable results. Quality changes in fresh chicken meat during storage were monitored by the metal oxide sensor (MOS) system and compared with the results of traditional chemical measurements. Gas sensor selection was tested for evaluation of volatile fatty acids (VFA) mainly representing meat spoilage.The study demonstrated that a correlation coefficient (R<sup>2</sup> = 0.89) between e-nose signals and traditional chemical method was high. These results prove that the developed e-nose prototype has a potential for assessing fresh chicken meat freshness and allows discriminating meat into fresh, unsafe and spoiled.

Sign in / Sign up

Export Citation Format

Share Document