一个气体传感器检测系统,用于实时监测乌龙茶加工过程中挥发性有机化合物的变化
Zhang Han1, Waqas Ahmad2, Yanna Rong2
1School of Mechanical Engineering, Jiangsu University, Zhenjiang 212013, China.
Foods (Basel, Switzerland)
|June 19, 2024
概括
一个新的气体传感器系统通过检测挥发性有机化合物 (VOCs) 来有效监测乌龙茶的氧化. 这项技术增强了茶叶产品的稳定性,并通过实时监控实现了自动化加工.
科学领域:
- 食品科学与技术 食品科学与技术
- 分析化学 分析化学
- 传感器技术 传感器技术
背景情况:
- 乌龙茶的质量严重依赖于氧化过程,影响其特有的风味和香气.
- 监测氧化阶段对于一致的乌龙茶生产至关重要.
- 挥发性有机化合物 (VOC) 是氧化状态的关键指标.
研究的目的:
- 开发和验证一种气体传感器检测系统,用于实时监测乌龙茶氧化.
- 为了分析氧化过程中释放的挥发性芳香化合物.
- 建立有效的机器学习模型来分类氧化阶段.
主要方法:
- 使用了一个气体传感器系统,配有13个金属氧化物半导体传感器.
- 在氧化过程中收集和分析挥发性有机化合物 (VOC) 信号.
- 使用主要组件分析 (PCA) 来进行特征提取.
- 应用线性差异分析 (LDA),K-最近邻居 (KNN),反向传播神经网络 (BP-ANN),LeNet5和AlexNet用于信号识别.
主要成果:
- 传感器系统有效地检测到氧化过程中释放的化物,酒精和烯等VOCs.
- 反向传播神经网络 (BP-ANN) 模型表现出卓越的性能.
- 在氧化阶段识别方面,BP-ANN实现了94.16% (校准) 和94.11% (预测) 的高准确率.
- 该系统成功地区分了乌龙茶氧化过程的不同阶段.
结论:
- 拟议的气体传感器检测系统为监测乌龙茶氧化提供了一种有效的方法.
- 这项技术可以显著提高乌龙茶产品的稳定性和一致性.
- 该系统通过长期,在线,实时监控来促进氧化过程的自动化.
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