0000000000745546
AUTHOR
Miguel Peris
On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review
Fermentation processes are often sensitive to even slight changes of conditions that may result in unacceptable end-product quality. Thus, close follow-up of this type of processes is critical for detecting unfavorable deviations as early as possible in order to save downtime, materials and resources. Nevertheless the use of traditional analytical techniques is often hindered by the need for expensive instrumentation and experienced operators and complex sample preparation. In this sense, one of the most promising ways of developing rapid and relatively inexpensive methods for quality control in fermentation processes is the use of chemical multisensor systems. In this work we present an ov…
Review: Highlights in recent applications of electronic tongues in food analysis
This paper examines the main features of modern electronic tongues (e-tongues) and their most important applications in food analysis in this new century. The components of an e-tongue (automatic sampler, array of chemical sensors, and data processing system) are described. Applications commented include process monitoring, freshness evaluation and shelf-life investigation, authenticity assessment, foodstuff recognition, quantitative analysis, and other quality control studies. Finally, some interesting remarks concerning the strengths and weaknesses of e-tongues in food analysis are also mentioned.
A New Web Interface for Distributed Control Systems: Application to the Chemical Monitoring of a Wort Fermentation Process
A new web interface for rule net-based distributed control systems is proposed. It is applied to the monitoring of a chemical analysis system coupled with a wort fermentation process. A complete description of both the chemical and the informatics system is presented. This interface offers the possibility of accessing the process from any Internet-connected device (PC, PDA, etc.), using a standard browser as the only software required. The evolution of the results obtained in the FIA monitoring (and consequently of the process) can be analyzed by means of this interface; on the other hand, the process itself can be directly controlled through the modification of the different working parame…
A 21st century technique for food control: electronic noses.
This work examines the main features of modern electronic noses (e-noses) and their most important applications in food control in this new century. The three components of an electronic nose (sample handling system, detection system, and data processing system) are described. Special attention is devoted to the promising mass spectrometry based e-noses, due to their advantages over the more classical gas sensors. Applications described include process monitoring, shelf-life investigation, freshness evaluation, authenticity assessment, as well as other general aspects of the utilization of electronic noses in food control. Finally, some interesting remarks concerning the strengths and weakn…
Electronic noses and tongues to assess food authenticity and adulteration
Abstract Background There is a growing concern for the problem of food authenticity assessment (and hence the detection of food adulteration), since it cheats the consumer and can pose serious risk to health in some instances. Unfortunately, food safety/integrity incidents occur with worrying regularity, and therefore there is clearly a need for the development of new analytical techniques. Scope and approach In this review, after briefly commenting the principles behind the design of electronic noses and electronic tongues, the most relevant contributions of these sensor systems in food adulteration control and authenticity assessment over the past ten years are discussed. It is also remar…