| Durability classification of Barbari bread using electronic nose in different storage conditions |
| Paper ID : 1079-NICAME1402 |
| Authors: |
|
Fardin Ayari Sameleh1, Esmaeil Mirzaee- Ghaleh *2, Amir Hossain Afkari Sayyah1 1Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran 2Faculty of Agriculture and Natural Resources, Razi University, Kermanshah, Iran |
| Abstract: |
| Bakery products are the most important types of processed foods worldwide. Among them, the most consumed product is bread. Barbari bread has a shorter shelf life than most processed foods. Sensory characteristics related to the freshness of Barbari bread, such as aroma, taste, and texture, decrease during storage. Therefore, even if it does not have any harm to human health; It is still not desirable from the point of view of the consumer. In general, the staleness of Barbari bread includes changes in sensory properties (loss of aroma and taste), physical properties (loss of bread softness) and all changes except microbiological spoilage that occurs after baking. Of course, in relation to staleness, increasing the hardness of bread has been considered by researchers more than other changes.This research was classified with the aim of using an electronic nose system with the help of artificial neural network and radar chart methods. Based on the results obtained from the artificial neural network classification for keeping Barbari bread in the freezer with an accuracy of 94.2%. The classification accuracy for Barbari bread storage conditions at refrigerator temperature was 87.5%. It is also provided for the analysis of storage conditions at room (ambient) temperature with an accuracy of 89.3%. |
| Keywords: |
| Electronic nose, Barbari bread, Classification, artificial neural network |
| Status : Paper Accepted (Oral Presentation) |
