4.7 Article

Gas sensor-based machine learning approaches for characterizing tarragon aroma and essential oil under various drying conditions

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Engineering, Chemical

Nondestructive Technique for Identifying Adulteration and Additives in Lemon Juice Based on Analyzing Volatile Organic Compounds (VOCs)

Nasim Mohammadian et al.

Summary: Given the prevalence of counterfeit food in global markets, it is important to ensure the authenticity of natural-plant-based products by examining their labels, pricing, and quality control. Lemon juice has been a frequent target of fraudulent practices aimed at lowering product prices. Electronic noses equipped with metal oxide sensors are used in the beverage industry for classification and quality control, specifically for detecting volatile organic compounds (VOCs) released from food.

PROCESSES (2023)

Article Chemistry, Analytical

Aromatic Fingerprints: VOC Analysis with E-Nose and GC-MS for Rapid Detection of Adulteration in Sesame Oil

Nadia Sadat Aghili et al.

Summary: Food quality assurance is crucial for public health, and the organoleptic aroma of food plays a vital role in evaluating and confirming its quality and origin. The emissions of volatile organic compounds (VOCs) from food provide a basis to predict and evaluate food quality. In this study, chemically analyzing sesame oil and its adulterated samples using an electronic nose and gas chromatography-mass spectroscopy (GC-MS) revealed differences in volatile emissions, and statistical models showed effective detection of adulteration.

SENSORS (2023)

Article Biotechnology & Applied Microbiology

Assessment the influence of different drying methods and pre-storage periods on garlic (Allium Sativum L.) aroma using electronic nose

Alireza Makarichian et al.

Summary: Different drying methods have a significant impact on the aroma of dried garlic, while various pre-storage periods have a minor influence. Methods like principal component analysis can accurately distinguish garlic samples dried by different methods.

FOOD AND BIOPRODUCTS PROCESSING (2021)

Article Chemistry, Applied

Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers

Gamze Guclu et al.

Summary: The study showed that organic peppers had more aroma compounds but lower total amount compared to conventional peppers; alcohols were the dominant aroma group in both organic and conventional samples; intermittent microwave drying was more effective in creating new aroma compounds.

FOOD CHEMISTRY (2021)

Article Chemistry, Analytical

Berry Cell Vitality Assessment and the Effect on Wine Sensory Traits Based on Chemical Fingerprinting, Canopy Architecture and Machine Learning Modelling

Sigfredo Fuentes et al.

Summary: This study utilized NIR and ML methods to objectively assess berry quality traits. By developing ML models, it successfully predicted berry cell death rate and artificial intelligence, which can be applied in the grape industry to improve grape and wine quality.

SENSORS (2021)

Article Chemistry, Analytical

Computer Vision and Machine Learning Analysis of Commercial Rice Grains: A Potential Digital Approach for Consumer Perception Studies

Aimi Aznan et al.

Summary: This study applied computer vision and machine learning techniques to classify commercial rice samples, improving the efficiency and accuracy of rice quality assessment.

SENSORS (2021)

Article Food Science & Technology

Modeling the kinetics of essential oil content and main constituents of mint (Mentha aquatica L.) leaves during thin-layer drying process using response surface methodology

Amin Taheri-Garavand et al.

Summary: This study investigated changes in essential oil content and main components of mint during thin-layer drying process using response surface methodology. Results showed that drying time and temperature optimization can scale-up essential oil content and main constituents of mint. The efficiency of the models for predicting essential oil content and components during drying process was high, demonstrating the potential of response surface methodology as a rapid and accurate method.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

Article Energy & Fuels

Thermodynamic Evaluation of the Forced Convective Hybrid-Solar Dryer during Drying Process of Rosemary (Rosmarinus officinalis L.) Leaves

Hamed Karami et al.

Summary: This study examined the energy and exergy indices of rosemary drying in a hybrid solar dryer, and found that energy utilization ratio, exergy loss, and efficiency were influenced by air temperature and velocity. Increasing temperature and velocity resulted in improved exergy efficiency.

ENERGIES (2021)

Article Food Science & Technology

Identification of olfactory characteristics of edible oil during storage period using metal oxide semiconductor sensor signals and ANN methods

Hamed Karami et al.

Summary: In this study, an electronic nose coupled with artificial neural network (ANN) was used to predict the shelf life of different oils and successfully distinguished between oxidized and nonoxidized oils. Principal component analysis and ANN methods were able to accurately classify samples based on their storage time.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

Article Multidisciplinary Sciences

Thin layer drying models and characteristics of scent leaves (Ocimum gratissimum) and lemon basil leaves (Ocimum africanum)

N. N. Mbegbu et al.

Summary: The study investigated the effect of air temperature on the drying process and characteristics of scent and lemon basil leaves. It found the optimal drying temperatures and suitable drying models for both types of leaves.

HELIYON (2021)

Article Engineering, Chemical

Assessment of kinetics, effective moisture diffusivity, specific energy consumption, and percentage of thyme oil extracted in a hybrid solar-electric dryer

Hamed Karami et al.

Summary: This research focused on analyzing the drying process of thyme in a hybrid dryer using different air velocities and temperatures. The study found that increasing temperature and air velocity led to a decrease in drying time, with the Midilli model being the most suitable for describing the drying kinetics of thyme. The oil yield was significantly influenced by drying conditions, with the highest essential oil amount obtained at 40 degrees C and 1.5 m/s air velocity.

JOURNAL OF FOOD PROCESS ENGINEERING (2021)

Article Engineering, Chemical

Investigation of mass transfer, thermodynamics, and greenhouse gases properties in pennyroyal drying

Mohammad Kaveh et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2020)

Article Food Science & Technology

Qualitative analysis of edible oil oxidation using an olfactory machine

Hamed Karami et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2020)

Article Food Science & Technology

Application of the E-nose machine system to detect adulterations in mixed edible oils using chemometrics methods

Hamed Karami et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

Article Automation & Control Systems

Comparison of chemometrics and AOCS official methods for predicting the shelf life of edible oil

Hamed Karami et al.

CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS (2020)

Review Chemistry, Applied

Electronic noses in classification and quality control of edible oils: A review

Tomasz Majchrzak et al.

FOOD CHEMISTRY (2018)

Article Engineering, Chemical

Using PSO and GWO techniques for prediction some drying properties of tarragon (Artemisia dracunculus L.)

Hamed Karami et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2018)

Article Biotechnology & Applied Microbiology

Effect of drying methods on yield, chemical composition and bioactivities of essential oil obtained from Moroccan Mentha pulegium L.

Aljaiyash Ahmed et al.

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2018)

Article Plant Sciences

Effect of Drying Temperature and Air Velocity on the Essential Oil Content of Mentha aquatica L.

Hamed Karami et al.

JOURNAL OF ESSENTIAL OIL BEARING PLANTS (2017)

Article Automation & Control Systems

A portable electronic nose as an expert system for aroma-based classification of saffron

Sajad Kiani et al.

CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS (2016)

Article Food Science & Technology

Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices

Xiangjin Fu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Food Science & Technology

Detection of Adulteration in Saffron Samples Using Electronic Nose

Kobra Heidarbeigi et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)

Article Food Science & Technology

Computer vision technology for real-time food quality assurance during drying process

Mortaza Aghbashlo et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2014)

Article Food Science & Technology

Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes

Hong Liu et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)

Article Agriculture, Multidisciplinary

The use of artificial neural network to predict exergetic performance of spray drying process: A preliminary study

Mortaza Aghbashlo et al.

COMPUTERS AND ELECTRONICS IN AGRICULTURE (2012)

Review Chemistry, Medicinal

Influence of drying process on the quality of medicinal plants: A review

R. P. Rocha et al.

JOURNAL OF MEDICINAL PLANTS RESEARCH (2011)

Article Chemistry, Analytical

Electronic nose for black tea quality evaluation by an incremental RBF network

Bipan Tudu et al.

SENSORS AND ACTUATORS B-CHEMICAL (2009)