Journal ArticleDOI
Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment – A review
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TLDR
The aim of this work is to review the recent achievements in the field of artificial sensors’ application, in the evaluation of animal source food products.About:
This article is published in Journal of Food Engineering.The article was published on 2017-10-01. It has received 209 citations till now.read more
Citations
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Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS.
TL;DR: Results indicated that the drying process markedly affected pH, total titratable acidity, total solids, and total soluble solids; and the HPD method was superior for preserving ketones, phenols, and esters.
Journal ArticleDOI
Novel techniques for evaluating freshness quality attributes of fish: A review of recent developments
TL;DR: Although recent development of novel technologies has demonstrated their superiority for time-saving, rapid, economic, and even nondestructive and on-line detection of fish freshness, some challenges still remain in optimizing and simplifying bionics techniques, developing algorithms and chemometrics in spectroscopic technologies and improving selectivity and sensitivity in biosensor methods.
Journal ArticleDOI
Electronic Tongue—A Tool for All Tastes?
TL;DR: This review would like to take a closer look on what are real capabilities of electronic tongue systems, what can be achieved using mixed sensor arrays and by introduction of biosensors or molecularly imprinted polymers in the matrix.
Journal ArticleDOI
Early detection of contamination and defect in foodstuffs by electronic nose: A review
TL;DR: A literature update of the applications of the e-nose for ensuring health and safety in the food industry and its future trend, perspectives and challenging problem are described.
Journal ArticleDOI
Recent developments of artificial intelligence in drying of fresh food: A review.
TL;DR: The AI application of modeling, predicting, and optimization of heat and mass transfer, thermodynamic performance parameters, and quality indicators as well as physiochemical properties of dried products in artificial biomimetic technology (electronic nose, computer vision) and different conventional drying technologies are summarized.
References
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Neural Networks: A Comprehensive Foundation
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Combining Pattern Classifiers: Methods and Algorithms
TL;DR: This chapter discusses the development of the Spatial Point Pattern Analysis Code in S–PLUS, which was developed in 1993 by P. J. Diggle and D. C. Griffith.
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PCA versus LDA
Aleix M. Martinez,Avinash C. Kak +1 more
TL;DR: In this article, the authors show that when the training data set is small, PCA can outperform LDA and, also, that PCA is less sensitive to different training data sets.
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Artificial neural networks: fundamentals, computing, design, and application
I.A Basheer,M Hajmeer +1 more
TL;DR: A bird's eye review of the various types of ANNs and the related learning rules is presented, with special emphasis on backpropagation ANNs theory and design, and a generalized methodology for developing successful ANNs projects from conceptualization, to design, to implementation is described.