Rapid measurement of fatty acid content during flour storage using a color-sensitive gas sensor array: Comparing the effects of swarm intelligence optimization algorithms on sensor features

•Preparing a color-sensitive gas sensor array including 14 porphyrins and one pH indicator.•Obtaining odor information of flour samples of different storage periods by the sensor array.•Optimizing color components combination by swarm intelligence optimization algorithms.•Developing BPNN models for...

Celý popis

Uloženo v:

Podrobná bibliografie
Vydáno v:	Food chemistry Ročník 338; s. 127828
Hlavní autoři:	Jiang, Hui, Liu, Tong, He, Peihuan, Ding, Yuhan, Chen, Quansheng
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	England Elsevier Ltd 15.02.2021
Témata:	Algorithms Color Color-sensitive gas sensor array fatty acid composition Fatty Acids - analysis Flour Flour - analysis food chemistry Food Storage Hydrogen-Ion Concentration Neural Networks, Computer Odorants - analysis odors Quantitative determination Sensor feature optimization Swarm intelligence optimization algorithms system optimization Triticum - chemistry Sensor feature optimization Flour Swarm intelligence optimization algorithms Color-sensitive gas sensor array Quantitative determination
ISSN:	0308-8146, 1873-7072, 1873-7072
On-line přístup:	Získat plný text
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

Buďte první, kdo okomentuje tento záznam!