Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7148424 | Sensors and Actuators B: Chemical | 2013 | 7 Pages |
Abstract
The aim of this paper is to use hybrid electronic tongue in the qualitative and quantitative analysis of extracts obtained from raw and dried apples prepared by different food processing techniques (drying techniques). The system is based on potentiometric and voltammetric sensors, moreover data recorded by spectrophotometry, amperometry and conductometry techniques were applied to enhance the classification ability of the device. The combination of the data from various measurement techniques (hybrid electronic tongue) leads to improved differentiation of the dried apple extracts samples comparing to separate techniques. Appropriate chemometric techniques were used to the recognition and classification of samples, whereas the efficiency of the qualitative and quantitative analysis was evaluated on the basis of Root Mean Squared Error (RMSE), determination coefficient (R2), slope (a), and intercept (b) parameters.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Anna KutyÅa-Olesiuk, MaÅgorzata Nowacka, MaÅgorzata WesoÅy, Patrycja Ciosek,