Electronic tongue and their applications in food industry

2017 ◽  
Vol 8 (1and2) ◽  
pp. 98-102
Author(s):  
BHUPINDER SINGH ◽  
PRIYANKA HANDA
Keyword(s):  
Food Industry ◽  
Electronic Tongue

scholarly journals Application of Artificial Intelligence in Food Industry—a Guideline

2021 ◽  
Author(s):  
Nidhi Rajesh Mavani ◽  
Jarinah Mohd Ali ◽  
Suhaili Othman ◽  
M. A. Hussain ◽  
Haslaniza Hashim ◽  
...  
Keyword(s):  
Artificial Intelligence ◽  
Intelligent Systems ◽  
Food Industry ◽  
Near Infrared ◽  
Vision System ◽  
Electronic Tongue ◽  
World Population ◽  
Computer Vision System ◽  
The Past

AbstractArtificial intelligence (AI) has embodied the recent technology in the food industry over the past few decades due to the rising of food demands in line with the increasing of the world population. The capability of the said intelligent systems in various tasks such as food quality determination, control tools, classification of food, and prediction purposes has intensified their demand in the food industry. Therefore, this paper reviews those diverse applications in comparing their advantages, limitations, and formulations as a guideline for selecting the most appropriate methods in enhancing future AI- and food industry–related developments. Furthermore, the integration of this system with other devices such as electronic nose, electronic tongue, computer vision system, and near infrared spectroscopy (NIR) is also emphasized, all of which will benefit both the industry players and consumers.

scholarly journals Gıda Mühendisliğinde Elektronik Dil Uygulamaları

2020 ◽  
Vol 8 (7) ◽  
pp. 1463-1471
Author(s):  
Zeliha Kaya ◽  
İlkay Koca
Keyword(s):  
Sensory Analysis ◽  
Dairy Products ◽  
Food Industry ◽  
Electronic Tongue ◽  
Basic Structure ◽  
Taste Perception ◽  
Present Review ◽  
Liquid Form ◽  
Advantages And Disadvantages ◽  
Complex Liquid

The electronic tongue is defined as the device, consisting of a series of sensors, used to characterize the taste of complex liquid or converted into liquid form samples. This device can be used in many fields of application; in medicine, chemistry, environment, and food industry. In the food industry. usually, the electronic tongue is used to control the freshness, the maturity, and the non-deterioration of fruits, vegetables, meats, beverages, and dairy products. Commonly, trained panelists participate in taste and sensory analysis. However, the electronic tongue is preferred due to the encountered disadvantages, where the taste perception is subjective and moreover, varies from an individual to another. In the present review, the basic structure of electronic tongues with different systems, working principles, food application areas, advantages, and disadvantages are discussed.

scholarly journals The use of electronic tongue (e-tongue) as a simple and rapid method for honey authentication

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 453-460
Author(s):  
L.A. Lestari ◽  
K. Triyana ◽  
A.K. Hanifah ◽  
R.A. Wildiana
Keyword(s):  
High Performance ◽  
Food Industry ◽  
Prediction Models ◽  
Sugar Content ◽  
Electronic Tongue ◽  
Rapid Test ◽  
Botanical Origin ◽  
Skilled Personnel ◽  
Measured Sample

A simple and rapid test for honey authentication is required particularly for the food industry to assure the quality of honey. The conventional methods for honey authentication are costly, requires a long waiting time to obtain results, requires highly skilled personnel, and is difficult in terms of sample preparation. The electronic tongue can be utilized as an alternative technique for honey authentication. The electronic tongue frameworks are depended on an array of sensors with low selectivity while being sensitive to several components in the measured sample. The signals gathered by the sensors are processed through pattern recognition tools to produce prediction models that permit the grouping of the samples and the measurement of a portion of their physicochemical properties. Papers that were published from 2015 to 2020 from several databases such as Google Scholar, ScienceDirect, and Pubmed were collected to obtain abstracts and original articles related to the authentication of honey-based on sugar content as well as geographical and botanical origin. This review highlighted the electronic tongue as a simple and rapid test for honey authentication, several original papers also compare the validity of electronic tongue with the high-performance liquid chromatography methods as the gold standard.

scholarly journals Food quality attributes of melon (Cucumis melo L.) influenced by grafting

2020 ◽  
Author(s):  
Dzsenifer Németh ◽  
Gábor Balázs ◽  
Zsanett Bodor ◽  
John-Lewis Zinia Zaukuu ◽  
Zoltán Kovács ◽  
...  
Keyword(s):  
Food Quality ◽  
Cucumis Melo ◽  
Food Industry ◽  
Near Infrared ◽  
Electronic Tongue ◽  
Quality Attributes ◽  
Review Of Literature ◽  
Vegetable Crop ◽  
Cucumis Melo L ◽  
Melon Fruit

AbstractMelon (Cucumis melo L.) is an important and valuable vegetable crop that nowadays has a 550ha cultivation area in Hungary. The use of grafting for cucurbits is a growing technique of interest to the food industry. Nevertheless, for melons the practice of grafting is not widespread, in contrast grafted seedlings are widely used by the watermelon growers. On the other hand, it should be mentioned that the food quality attributes can change, due to the grafting. Globally there are not many scientific articles available in this topic. The goal of our study is to provide a systematic review of literature with emphasis on the influence of grafting on melon fruit quality variations and the major advantages of this technique. Over the last few years, the near infrared spectroscopy (NIRS) and electronic tongue method became popular to measure food attributes.

scholarly journals Detection of Taste Change of Bovine and Goat Milk in Room Ambient Using Electronic Tongue

2017 ◽  
Vol 17 (3) ◽  
pp. 422 ◽  
Author(s):  
Imam Tazi ◽  
Anis Choiriyah ◽  
Dwi Siswanta ◽  
Kuwat Triyana
Keyword(s):  
Food Industry ◽  
Ph Sensor ◽  
Electronic Tongue ◽  
Polymer Membranes ◽  
Goat Milk ◽  
Principal Component ◽  
Linear Discriminant ◽  
Validation Procedure ◽  
Natural Milk

An electronic tongue (e-tongue) based on an array of lipid/polymer membranes has been successfully developed for measuring the taste evolution of natural milk. The e-tongue consisted of 16 different lipid/polymer membranes combined with or without a pH sensor. The natural milk of bovine and goat were purchased from the local farming store in Malang-Indonesia. The taste measurement was carried out, from fresh (0 h) to stale (12 h), every two hours under room ambient without any treatment. The responses of the e-tongue were evaluated using a Principal Component Analysis (PCA) and a Linear Discriminant Analysis (LDA). From PCA results, the taste of both milk samples tends to change by time although some groups show a partial overlapping. LDA results show the high precision of the e-tongue in clustering taste evolution. The correctly classified groups after the cross-validation procedure were achieved 95.7 and 87.1% for bovine and goat milk, respectively. The improvement of the classification using LDA was obtained by adding data from a pH sensor of each measurement as 100 and 98.6% for bovine and goat milk, respectively. This work indicates that the lab-made e-tongue may be useful to predict the quality of natural milk for the food industry.

scholarly journals "Electronic tongue" in the Food Industry

2020 ◽  
Vol 3 (1) ◽  
pp. 71
Author(s):  
Tanya Titova ◽  
Veselin Nachev
Keyword(s):  
Quality Control ◽  
Multivariate Statistics ◽  
Food Industry ◽  
Electronic Tongue ◽  
Data Sets ◽  
Complex Data ◽  
Sensory Organs ◽  
Practical Applications ◽  
Complex Data Sets ◽  
Instrumental System

“Electronic tongue” (e-tongue) is instrumental system are designed to crudely mimic human taste sensory organs and are composed of an array of sensors. Complex data sets from „e- tongue“ signals combined with multivariate statistics represent rapid and efficient tools for classification, recognition and identification of samples, also for the prediction of concentrations of different compounds. A wide variety of sensors can be employed into the design of these instrumental systems, especially that of „e-tongues“, offering numerous practical applications. In this study are review, characteristics of sensors and possibilities „e-tongue“ applications in the food industry.Practical applications: The “e-tongue” can be used in various applications, including on quality control in the food industry and pharmacy.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

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