Detecting cooking state of grilled chicken by electronic nose and computer vision techniques

Fedorov, Fedor S.; Yaqin, Ainul; Krasnikov, Dmitry V.; Kondrashov, V. A.; Ovchinnikov, George; Kostyukevich, Yury; Osipenko, Sergey; Nasibulin, Albert G.

doi:10.1016/j.foodchem.2020.128747

Cited by 42 publications

(12 citation statements)

References 81 publications

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“…The aroma of mutton soups was compared according to Pen3 electric nose, a sensor array of 10 electrodes. The results were responded to 10 electrodes and reduced dimension via PCA and LDA (Fedorov et al., 2021 ). The effect of aroma in different batches of mutton soups was summarized in Figure 1 .…”

Section: Resultsmentioning

confidence: 99%

Effect of different cooking water on flavor characteristics of mutton soup

Zhao

Sun

Wang

et al. 2021

Food Science & Nutrition

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Section: Resultsmentioning

confidence: 99%

Effect of different cooking water on flavor characteristics of mutton soup

Zhao

Sun

Wang

et al. 2021

Food Science & Nutrition

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“…Fedor S. Fedorov et al [ 16 ] detected the status of chicken differently, using a combination of nanoelectronic smelling and machine vision techniques to check the cooked status of roasted chicken. To measure the environmental changes caused by the presence of volatile compounds, they applied a home-made electronic smelling system that included an array of eight commercial sensors, MQ-2 (smoke), MQ-3 (alcohol), MQ-4 (methane), MQ-5 (LPG), MQ-7 (CO), MQ-8 (H2), MQ-9 (CO, methane, LPG), expressed as CO-II, and MQ-135 (NH 3 , CO 2 , nitrogen oxides).…”

Section: Nanoelectronic Smelling: Analysis Of Animal-based Foodsmentioning

confidence: 99%

Progress of Research on the Application of Nanoelectronic Smelling in the Field of Food

Sha

2022

Micromachines

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In the past 20 years, the development of an artificial olfactory system has made great progress and improvements. In recent years, as a new type of sensor, nanoelectronic smelling has been widely used in the food and drug industry because of its advantages of accurate sensitivity and good selectivity. This paper reviews the latest applications and progress of nanoelectronic smelling in animal-, plant-, and microbial-based foods. This includes an analysis of the status of nanoelectronic smelling in animal-based foods, an analysis of its harmful composition in plant-based foods, and an analysis of the microorganism quantity in microbial-based foods. We also conduct a flavor component analysis and an assessment of the advantages of nanoelectronic smelling. On this basis, the principles and structures of nanoelectronic smelling are also analyzed. Finally, the limitations and challenges of nanoelectronic smelling are summarized, and the future development of nanoelectronic smelling is proposed.

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“…[ 33 ] It has been shown that the combination of these technologies with machine learning (ML) can be favorable, e.g., for food classification. [ 31,34,35 ]…”

Section: Introductionmentioning

confidence: 99%

Compact Chemical Identifier Based on Plasmonic Metasurface Integrated with Microbolometer Array

Meng

Weston

Balendhran

et al. 2022

Laser & Photonics Reviews

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The identification of chemicals from their mid-infrared spectra has applications that include industrial production of chemicals, food production, pharmaceutical manufacturing, and environmental monitoring. This is generally done using laboratory benchtop tools, such as the Fourier transform infrared spectrometer. Although such systems offer high performance, alternative platforms offering reduced size, weight, and cost can enable a host of new applications, e.g. in consumer personal electronics. Here a compact microspectrometer platform for chemical identification, comprising a mid-infrared metasurface integrated with a lightweight (≈1 g) and very small (≈1 cm 3 ) microbolometer-based thermal camera is experimentally demonstrated. A machine learning algorithm is trained to analyze the microspectrometer output and classify chemicals based on their mid-infrared fingerprints. High accuracy identification of four liquid chemicals, concentration quantification of ethyl lactate in cyclohexane down to subpercentage levels, and the classification of food and drug samples is demonstrated.

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Detecting cooking state of grilled chicken by electronic nose and computer vision techniques

Cited by 42 publications

References 81 publications

Effect of different cooking water on flavor characteristics of mutton soup

Effect of different cooking water on flavor characteristics of mutton soup

Progress of Research on the Application of Nanoelectronic Smelling in the Field of Food

Compact Chemical Identifier Based on Plasmonic Metasurface Integrated with Microbolometer Array

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