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人工感官在鱼类新鲜度测定中的当前应用和未来趋势:一篇综述
M Nerandi Madhubhashini1, Chamara P Liyanage1, Amali U Alahakoon2
1Department of Information and Communication Technology, Faculty of Technology, University of Sri Jayewardenepura, Nugegoda, Sri Lanka.
Journal of food science
|December 5, 2023
概括
像计算机视觉,电子鼻子和电子舌头这样的人工感官可以快速确定鱼的新鲜度. 这些技术为评估鱼类质量的传统感官面板提供了精确和方便的替代方案.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 分析化学 分析化学
背景情况:
- 鱼的新鲜度对于质量和消费者接受度至关重要.
- 传统的感官评估是主观的,耗时的.
- 渔业需要快速,客观的方法来确定鱼的新鲜度.
研究的目的:
- 审查人工感官在鱼类新鲜度测定中的应用.
- 描述计算机视觉,电子鼻子和电子舌头的原则,优势和局限性.
- 探索鱼类质量评估人工感官的未来趋势.
主要方法:
- 对鱼类新鲜度的人工感官的当前文献的综述.
- 分析计算机视觉,电子鼻子 (e-nose) 和电子舌头 (e-tongue) 的原理.
- 破坏性和非破坏性方法的比较.
主要成果:
- 计算机视觉提供非破坏性的鱼类新鲜度评估,使用视觉线索,如颜色.
- 电子舌头提供破坏性的新鲜度分析.
- 电子鼻子可以通过破坏性和非破坏性方法来确定新鲜度.
- 人工感官是传统感官面板的有效替代品.
结论:
- 人工感官提供了精确和方便的方法来确定鱼的新鲜度.
- 计算机视觉适用于大规模的非破坏性工业应用.
- 未来的趋势包括鱼类质量评估中基于人工感官的消费者应用.
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