Determination of Rice Storage Time with Colorimetric Sensor Array

Guan, Binbin; Zhao, Jiewen; Jin, Hong-juan; Hao, Lin

doi:10.1007/s12161-016-0664-6

Cited by 42 publications

(15 citation statements)

References 24 publications

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“…(c) Each solution was printed on the silica gel plates using 0.1 μL microcapillary pipettes. (d) The arrays dried for 30 min in a fume hood, and then kept in a glove bag that was previously flushed with nitrogen gas (Chen et al, ; Guan, Zhao, Jin, & Lin, ; Huang, Lv, Wang, Aheto, & Dai, ).…”

Section: Methodsmentioning

confidence: 99%

Real‐time detection of saponin content during the fermentation process of Tremella aurantialba using a homemade artificial olfaction system

Dai

Huang

et al. 2019

J Food Process Engineering

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Saponin is one of the most important products of Tremella aurantialba fermentation. The purpose of this research is to develop a portable artificial visualization system for convenient and nondestructive monitoring the saponin content during the fermentation process of T. aurantialba in real time. This system consisted of a colorimetric sensor array (CSA) and image acquisition program. Support vector machine regression (SVR) model was utilized to establish the quantitative model for predicting saponin content. Principal component analysis was applied to reduce the input dimension of

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Section: Methodsmentioning

confidence: 99%

Real‐time detection of saponin content during the fermentation process of Tremella aurantialba using a homemade artificial olfaction system

Dai

Huang

et al. 2019

J Food Process Engineering

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“…The result shows that, with using the new designed chamber, obtained from COMSOL Multiphysics analysis, the volatile organic compounds may adequately exposed to each colorimetric dye of the sensors. Consequently, a shorter time and lower requirement of experiment, comparing to twice experiment times and higher temperature (80 C) is required in the literature (Guan et al, 2017), and a better performance, with the identification rate of 100%, was achieved.…”

Section: Classification Results Of New Rice and Aged Ricementioning

confidence: 99%

“…The CSA was made as based on the method proposed by (Guan et al, ): (1) porphyrins were dissolved in methylene chloride, and the pH indicators were dissolved in ethanol; (2) colorimetric dye solutions of 2 mg/mL were obtained after ultrasound for 1 hr; (3) colorimetric dyes were printed on the hydrophobic polyvinylidene fluoride (PVDF) membrane (Merck Millipore, Germany) using microcapillary pipettes, constructing a 3 × 3 sensor array; (4) after 15 min drying in the fume hood, the CSA were maintained in a closed environment for further process.…”

Section: Methodsmentioning

confidence: 99%

“…In recent years, CSA has been applied to the analysis of fish freshness (Huang, Xin, & Zhao, 2011), chicken flavor (Kim, Li, Lim, Kang, & Park, 2016), Chinese liquor (Qin et al, 2012), solid state fermentation of acetic acid (Guan, Zhao, Lin, & Zou, 2013), classification of tea (Chen, Liu, Zhao, & Ouyang, 2013), and so forth. Guan, Zhao, Jin, and Lin (2017) employed CSA technology to discriminate the VOCs from rice samples with the free volatilization chamber, and the feasibility for discrimination of fresh and aged rices was proved.…”

Section: Introductionmentioning

confidence: 99%

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Discrimination of aged rice using colorimetric sensor array combined with volatile organic compounds

Hao

Song

et al. 2019

J Food Process Engineering

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This article studied the distribution of volatile organic compounds (VOCs) expose to colorimetric sensors array on stored rice. COMSOL Multiphysics software was utilized to simulate the flow field in reaction chambers, where arc baffle with different curvature in different position were employed for optimization. It was observed that the velocity field was the most uniform when the curvature of baffle was 3.3 and the vertical distance from the front end of the baffle to the inlet was 1.5 cm. The research results revealed that color changes of the sensors exposed to the same VOCs in the designed chamber were more uniform than that of free volatilization chamber. Fresh and aged rice samples were 100% correctly identified by principal components analysis when the designed chamber was used, while the recognition percentage was 90% using the free volatilization chamber. Practical applications This work presents a nondestructive method for the discrimination of aged rice. The data and figures presented clearly suggest the optimized chamber can extremely improve the reaction between volatile organic compounds and colorimetric sensor array. When the optimized reaction chamber was performed to detect the fresh and aged rice, all of the samples were discriminated successfully. This research results supports a potential way for fast, nondestructive detection of freshness in rice industry.

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“…For images of before and after response from the same CSA, RGB (red, green, and blue) values model was performed to obtain the difference value so as to get the total number of variables of 12 (4dot (labeled S1, S2, S3, and S4) ×∆R, ∆G, ∆B value). The value obtained was used as the original data for pattern recognition and analysis [ 22 , 23 ]. For classification, PCA and LDA were used to distinguish vinegar of different storage time [ 24 ].…”

Section: Methodsmentioning

confidence: 99%

Simulation and Non-Invasive Testing of Vinegar Storage Time by Olfaction Visualization System and Volatile Organic Compounds Analysis

Hao

Lin

Song

et al. 2021

Foods

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An olfactory visualization system conducts a qualitative or quantitative analysis of volatile organic compounds (VOCs) by utilizing the sensor array made of color sensitive dyes. The reaction chamber is important to the sensor array’s sufficient and even exposure to VOCs. In the current work, a reaction chamber with an arc baffle embedded in the front of the air inlet for drainage effect was designed. The velocity of field and particle distribution of flow field in the reaction chamber was simulated by COMSOL Multiphysics. Through repeated simulation, the chamber achieved optimal result when the baffle curvature was 3.1 and the vertical distance between the baffle front end and the air inlet was 1.6 cm. Under the new reaction chamber, principal component analysis (PCA) and linear discriminant analysis (LDA) were employed to identify vinegar samples with different storage time through analyzing their VOCs. The LDA model achieved optimal performance when 8 principal components (PCs) were used, and the recognition rate was 95% in both training and prediction sets. The new reaction chamber could improve the stability and precision of an olfactory visualization system for VOCs analysis, and achieve the accurate differentiation and rapid discrimination of Zhenjiang vinegar with different storage time.

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Determination of Rice Storage Time with Colorimetric Sensor Array

Cited by 42 publications

References 24 publications

Real‐time detection of saponin content during the fermentation process of Tremella aurantialba using a homemade artificial olfaction system

Real‐time detection of saponin content during the fermentation process of Tremella aurantialba using a homemade artificial olfaction system

Discrimination of aged rice using colorimetric sensor array combined with volatile organic compounds

Simulation and Non-Invasive Testing of Vinegar Storage Time by Olfaction Visualization System and Volatile Organic Compounds Analysis

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