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| Mũi điện tử× | Chuẩn độ Karl Fischer× | |
|---|---|---|
| Lĩnh vực | Khoa học thực phẩm | Khoa học thực phẩm |
| Họ | Process / pipeline | Process / pipeline |
| Năm ra đời≠ | 1982 | 1935 |
| Người khởi xướng≠ | Krishna Persaud | Karl Fischer |
| Loại≠ | Chemical Sensing Device | Titrimetric Water Determination |
| Công trình gốc≠ | Persaud, K., & Dodd, G. (1982). Analysis of discrimination mechanisms in the mammalian olfactory system using a model nose. Nature, 299(5881), 352-355. DOI ↗ | Karl Fischer. Neue Methode zur Maßstabbestimmung des Wassers in Flüssigkeiten und Gasen. Angewandte Chemie, 48(44), 394-396. (1935) link ↗ |
| Tên gọi khác≠ | e-Nose, artificial olfaction | KFT |
| Liên quan | 3 | 3 |
| Tóm tắt≠ | 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. | Karl Fischer Titration (KFT) is a precise analytical method for determining water content in food and pharmaceutical products. Developed by Karl Fischer in 1935, KFT uses a chemical reaction between water and an iodine-based titrant, allowing quantification of moisture with exceptional accuracy and sensitivity. KFT is the official gold-standard method for water determination in numerous food and pharmaceutical standards worldwide. |
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