A recurrent Elman network in conjunction with an electronic nose for fast prediction of optimum fermentation time of black tea

2017 ◽  
Vol 31 (S2) ◽  
pp. 1165-1171 ◽  
Author(s):  
S. Ghosh ◽  
B. Tudu ◽  
N. Bhattacharyya ◽  
R. Bandyopadhyay
Keyword(s):  
Electronic Nose ◽  
Black Tea ◽  
Elman Network ◽  
Fermentation Time ◽  
Fast Prediction

Detection of optimum fermentation time for black tea manufacturing using electronic nose

2007 ◽  
Vol 122 (2) ◽  
pp. 627-634 ◽  
Author(s):  
Nabarun Bhattacharyya ◽  
Sohan Seth ◽  
Bipan Tudu ◽  
Pradip Tamuly ◽  
Arun Jana ◽  
...  
Keyword(s):  
Electronic Nose ◽  
Black Tea ◽  
Fermentation Time

Preemptive identification of optimum fermentation time for black tea using electronic nose

2008 ◽  
Vol 131 (1) ◽  
pp. 110-116 ◽  
Author(s):  
Nabarun Bhattacharya ◽  
Bipan Tudu ◽  
Arun Jana ◽  
Devdulal Ghosh ◽  
Rajib Bandhopadhyaya ◽  
...  
Keyword(s):  
Electronic Nose ◽  
Black Tea ◽  
Fermentation Time

scholarly journals Suhu Pemanas Sampel Optimal Untuk Klasifikasi Teh Hitam Menggunakan Electronic Nose

2019 ◽  
Vol 9 (1) ◽  
pp. 45 ◽  
Author(s):  
Danang Lelono ◽  
Kuwat Triyana
Keyword(s):  
Electronic Nose ◽  
Heating Temperature ◽  
Principal Component ◽  
Black Tea ◽  
Total Sample ◽  
Sensor Response ◽  
Sample Heating ◽  
Total Data ◽  
Temperature Optimization ◽  
Measured Sample

 The optimization of heating temperature of black tea samples for the measurement of aroma with electronic nose (e-nose) has been successfully performed. Sample heating is done because black tea has a low aroma intensity and easily lost. However, the selection of such temperature should be selective because it can result in damage to the aroma of the sample. Therefore, temperature optimization needs to be done so that the resulting sensor response comes from the transformation of the undamaged aroma.The method used to obtain the optimum heating temperature by analyzing the sensor response of the aroma transformation that is captured by e-nose. Consistency and pattern changes formed from the sensor response are used as a comparison of optimal heating temperature selection. The measured sample varied in temperature (30 - 60 °C) so that the resulting sensor response was observed. Change in patterns indicate the aroma has been burning. After optimal temperature is obtained then black tea (50 gr) Broken Orange Pokoe, Broken Pokoe II and Bohea with a total sample of 300 bags were measured with e-nose. For further analysis, the result of classification by method of Principal Component Analysis (PCA) as proof of sample heating temperature optimization successfully done.The experimental results show optimal sample heating for black tea 3 quality 40 - 45 °C. After then with the third PCA the sample can be classified up to 92.5% of the total data variant. This indicates the aroma of tea is relatively constant and there is no pattern change.

Changes in the quality parameters of clonal black tea due to fermentation time

1994 ◽  
Vol 64 (3) ◽  
pp. 319-326 ◽  
Author(s):  
Philip O Owuor ◽  
John E Orchard ◽  
Ian J McDowell
Keyword(s):  
Black Tea ◽  
Quality Parameters ◽  
Fermentation Time

Cross-Perception Fusion Model of Electronic Nose and Electronic Tongue for Black Tea Classification

2017 ◽  
pp. 407-415 ◽  
Author(s):  
Mahuya Bhattacharyya Banerjee ◽  
Runu Banerjee Roy ◽  
Bipan Tudu ◽  
Rajib Bandyopadhyay ◽  
Nabarun Bhattacharyya
Keyword(s):  
Electronic Nose ◽  
Electronic Tongue ◽  
Black Tea ◽  
Fusion Model

scholarly journals Electronic Nose Technologies in Monitoring Black Tea Manufacturing Process

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Tharaga Sharmilan ◽  
Iresha Premarathne ◽  
Indika Wanniarachchi ◽  
Sandya Kumari ◽  
Dakshika Wanniarachchi
Keyword(s):  
Neural Network ◽  
Electronic Nose ◽  
Gas Sensors ◽  
Black Tea ◽  
Quality Parameters ◽  
Polyphenolic Compounds ◽  
Metal Oxide Semiconductor ◽  
Oxide Semiconductor ◽  
Optimum Level ◽  
Fermentation Stage

“Tea” is a beverage which has a unique taste and aroma. The conventional method of tea manufacturing involves several stages. These are plucking, withering, rolling, fermentation, and finally firing. The quality parameters of tea (color, taste, and aroma) are developed during the fermentation stage where polyphenolic compounds are oxidized when exposed to air. Thus, controlling the fermentation stage will result in more consistent production of quality tea. The level of fermentation is often detected by humans as “first” and “second” noses as two distinct smell peaks appear during fermentation. The detection of the “second” aroma peak at the optimum fermentation is less consistent when decided by humans. Thus, an electronic nose is introduced to find the optimum level of fermentation detecting the variation in the aroma level. In this review, it is found that the systems developed are capable of detecting variation of the aroma level using an array of metal oxide semiconductor (MOS) gas sensors using different statistical and neural network techniques (SVD, 2-NM, MDM, PCA, SVM, RBF, SOM, PNN, and Recurrent Elman) successfully.

The determination of optimum fermentation time in Turkish black tea manufacture

1997 ◽  
Vol 60 (1) ◽  
pp. 53-56 ◽  
Author(s):  
Mehmet Tüfekci ◽  
Saadettin Güner
Keyword(s):  
Black Tea ◽  
Fermentation Time

The changes in black tea quality due to variations of plucking standard and fermentation time

1998 ◽  
Vol 61 (4) ◽  
pp. 435-441 ◽  
Author(s):  
P Okinda Owuor ◽  
Martin Obanda
Keyword(s):  
Black Tea ◽  
Fermentation Time ◽  
Tea Quality
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