|Zhang, Zhe - JILIN UNIV, CHINA|
|Tong, Jin - JILIN UNIV, CHINA|
|Chen, Donghui - JILIN UNIV, CHINA|
Submitted to: Journal of Bionics
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: May 1, 2008
Publication Date: May 20, 2008
Citation: Zhang, Z., Tong, J., Chen, D., Lan, Y. 2008. Electronic nose with an air sensor matrix for detecting beef freshness. Journal of Bionics. 5:67-73. Interpretive Summary: China is one of the largest meat production countries in the world. With the growing concerns of food safety, more attention has been paid to meat quality and safety. Application of conventional test methods for meat quality is limited by many factors, including subjective factors such as longer time to prepare and test samples. A sensor matrix was developed with several separate sir sensors, and tests were conducted to detect beef freshness. The results showed that several sensors could be used to characterize the degree of beef freshness. This study provides a foundation for further development of an economical and practical instrument for detecting beef freshness.
Technical Abstract: The design of an electronic nose includes the design of a matrix of chemical sensors such as gas sensors, and development of a pattern-recognition algorithm. The sensor matrix sniffs the vapor from a sample and provides a set of measurements. The pattern-recognizer compares the pattern of the measurements to the stored patterns of known materials. Electric signals from the electronic nose are filtered and amplified by an adjustment circuit board. The electric signals are transferred to digital signals by an analog-to-digital transfer card and the digital signals are analyzed by a computer. The test results showed that some sensors could not be used for detecting beef quality. Although the relationship between the output of some sensors and the storage time of beef is linear, the decay of beef could not be detected clearly. Some sensors had no reaction to fresh beef but reacted intensely to decayed beef. The matrix of sensors that react differentially to beef freshness could improve the reliability and accuracy of detection.