Порівняння методів
Переглядайте обрані методи поруч; рядки з відмінностями підсвічено.
| Електронний ніс× | Аналіз профілю текстури× | |
|---|---|---|
| Галузь | Харчова наука | Харчова наука |
| Родина | Process / pipeline | Process / pipeline |
| Рік появи≠ | 1982 | 1968 |
| Автор методу≠ | Krishna Persaud | Malcolm Bourne |
| Тип≠ | Chemical Sensing Device | Mechanical Texture Method |
| Основоположне джерело≠ | Persaud, K., & Dodd, G. (1982). Analysis of discrimination mechanisms in the mammalian olfactory system using a model nose. Nature, 299(5881), 352-355. DOI ↗ | Bourne, M. C. (1968). Texture profile of foods. Journal of Food Science, 33(3), 280-283. link ↗ |
| Інші назви≠ | e-Nose, artificial olfaction | TPA |
| Пов'язані | 3 | 3 |
| Підсумок≠ | An electronic nose (e-nose) is an instrumental analytical device that mimics the mammalian olfactory system to detect and identify volatile organic compounds (odors) in food products. Developed by Persaud and Dodd in 1982, e-noses use arrays of non-selective chemical sensors combined with pattern recognition algorithms to create electronic signatures of food aromas, enabling objective, rapid quality assessment and shelf-life prediction. | Texture Profile Analysis (TPA) is an objective, mechanical method that simulates mastication (chewing) to measure the textural properties of food products. Developed by Bourne in 1968, TPA uses a texture analyzer (a machine that applies defined forces and movements to a sample) to generate a force-time curve from which multiple texture attributes (hardness, springiness, chewiness, cohesiveness, adhesiveness) are extracted and quantified. |
| ScholarGateНабір даних ↗ |
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