کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
742197 | 1462109 | 2013 | 4 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Development of a method for butter type differentiation by electronic nose technology
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The paper deals with the differentiation of cultured cream butter, sweet cream butter and cultured butter from sweet cream by electronic nose (E-Nose) technology. The sensor array of the E-Nose used is composed of 10 metal oxide semiconductor type chemical sensors. Altogether, 90 butter samples were examined. Multivariate statistics as principal component analysis (PCA) and partial least square (PLS) analysis in combination with linear discriminant analysis (LDA) were used as a method for the classification of the sensor results of the E-Nose into different butter types. More than 95% of the samples were classified correctly into the three butter types.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Sensors and Actuators B: Chemical - Volume 181, May 2013, Pages 690–693
Journal: Sensors and Actuators B: Chemical - Volume 181, May 2013, Pages 690–693
نویسندگان
Peter Chr. Lorenzen, Hans-Georg Walte, Benjamin Bosse,