scholarly journals A Prototype to Detect the Alcohol Content of Beers Based on an Electronic Nose

Sensors ◽  
2019 ◽  
Vol 19 (11) ◽  
pp. 2646 ◽  
Author(s):  
Henike Guilherme Jordan Voss ◽  
José Jair Alves Mendes Júnior ◽  
Murilo Eduardo Farinelli ◽  
Sergio Luiz Stevan

Due to the emergence of new microbreweries in the Brazilian market, there is a need to construct equipment to quickly and accurately identify the alcohol content in beverages, together with a reduced marketing cost. Towards this purpose, the electronic noses prove to be the most suitable equipment for this situation. In this work, a prototype was developed to detect the concentration of ethanol in a high spectrum of beers presents in the market. It was used cheap and easy-to-acquire 13 gas sensors made with a metal oxide semiconductor (MOS). Samples with 15 predetermined alcohol contents were used for the training and construction of the models. For validation, seven different commercial beverages were used. The correlation (R2) of 0.888 for the MLR (RMSE = 0.45) and the error of 5.47% for the ELM (RMSE = 0.33) demonstrate that the equipment can be an effective tool for detecting the levels of alcohol contained in beverages.

2020 ◽  
Vol 12 (47) ◽  
pp. 5671-5683
Author(s):  
Thara Seesaard ◽  
Chadinee Thippakorn ◽  
Teerakiat Kerdcharoen ◽  
Sumana Kladsomboon

Self-built hybrid electronic nose prototypes equipped with organic–inorganic nanocomposite gas sensors and metal-oxide semiconductor gas sensors for bacterial discrimination.


Atmosphere ◽  
2021 ◽  
Vol 12 (5) ◽  
pp. 647
Author(s):  
Tobias Baur ◽  
Johannes Amann ◽  
Caroline Schultealbert ◽  
Andreas Schütze

More and more metal oxide semiconductor (MOS) gas sensors with digital interfaces are entering the market for indoor air quality (IAQ) monitoring. These sensors are intended to measure volatile organic compounds (VOCs) in indoor air, an important air quality factor. However, their standard operating mode often does not make full use of their true capabilities. More sophisticated operation modes, extensive calibration and advanced data evaluation can significantly improve VOC measurements and, furthermore, achieve selective measurements of single gases or at least types of VOCs. This study provides an overview of the potential and limits of MOS gas sensors for IAQ monitoring using temperature cycled operation (TCO), calibration with randomized exposure and data-based models trained with advanced machine learning. After lab calibration, a commercial digital gas sensor with four different gas-sensitive layers was tested in the field over several weeks. In addition to monitoring normal ambient air, release tests were performed with compounds that were included in the lab calibration, but also with additional VOCs. The tests were accompanied by different analytical systems (GC-MS with Tenax sampling, mobile GC-PID and GC-RCP). The results show quantitative agreement between analytical systems and the MOS gas sensor system. The study shows that MOS sensors are highly suitable for determining the overall VOC concentrations with high temporal resolution and, with some restrictions, also for selective measurements of individual components.


Gas Sensors ◽  
2020 ◽  
Author(s):  
Nazar Abbas Shah ◽  
Majeed Gul ◽  
Murrawat Abbas ◽  
Muhammad Amin

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Tharaga Sharmilan ◽  
Iresha Premarathne ◽  
Indika Wanniarachchi ◽  
Sandya Kumari ◽  
Dakshika Wanniarachchi

“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.


2001 ◽  
Vol 449 (1-2) ◽  
pp. 69-80 ◽  
Author(s):  
Yolanda González Martı́n ◽  
M.Concepción Cerrato Oliveros ◽  
José Luis Pérez Pavón ◽  
Carmelo Garcı́a Pinto ◽  
Bernardo Moreno Cordero

2015 ◽  
Vol 212 (6) ◽  
pp. 1289-1298 ◽  
Author(s):  
Johannes Warmer ◽  
Patrick Wagner ◽  
Michael J. Schöning ◽  
Peter Kaul

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