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Food freshness using electronic nose and its classification method: A review

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dc.citedby4
dc.contributor.authorMohamed R.R.en_US
dc.contributor.authorYaacob R.en_US
dc.contributor.authorMohamed M.A.en_US
dc.contributor.authorDir T.A.T.en_US
dc.contributor.authorRahim F.A.en_US
dc.contributor.authorid56996859800en_US
dc.contributor.authorid57190962110en_US
dc.contributor.authorid57194596063en_US
dc.contributor.authorid57189096933en_US
dc.contributor.authorid57350579500en_US
dc.date.accessioned2023-05-29T06:53:24Z
dc.date.available2023-05-29T06:53:24Z
dc.date.issued2018
dc.description.abstractGenerally, E-nose mimics human olfactory sense to detect and distinguish an odor or gasses or volatile organic compound from a few objects such as food, chemicals, explosive etc. Thus, E-nose can be used to measure gas emitted from food due to its ability to measure gas and odor. Principally, the E-nose operates by using a number of sensors to response to the odorant molecules (aroma). Each sensor will respond to their specific gas respectively. These sensors are a major part of the electronic nose to detect gas or odor contained in a volatile component. Information about the gas detected by sensors will be recorded and transmitted to the signal processing unit to per-form the analysis of volatile organic compound (VOC) pattern and stored in the database classification, in order to determine the type of odor. Classification is a way to distinguish a mixture odor/aroma obtained from gas sensors in an electric signal form. In this paper, we discussed briefly about electronic nose, it's principle of work and classification method and in order to classify food freshness. � 2016 Authors.en_US
dc.description.natureFinalen_US
dc.identifier.epage53
dc.identifier.issue3.28SpecialIssue 28
dc.identifier.scopus2-s2.0-85082363379
dc.identifier.spage49
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85082363379&partnerID=40&md5=4ea2616394b53106a358c4b110dd65cc
dc.identifier.urihttps://irepository.uniten.edu.my/handle/123456789/23948
dc.identifier.volume7
dc.publisherScience Publishing Corporation Incen_US
dc.sourceScopus
dc.sourcetitleInternational Journal of Engineering and Technology(UAE)
dc.titleFood freshness using electronic nose and its classification method: A reviewen_US
dc.typeArticleen_US
dspace.entity.typePublication
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