| The application of electronic nose for evaluation the quality of bread and its products |
| Paper ID : 1097-NICAME1402 |
| Authors: |
|
Fardin Ayari Sameleh1, Esmaeil Mirzaee- Ghaleh *2, Amir Hossain Afkari Sayyah3 1Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran. 2Faculty of Agriculture and Natural Resources, Razi University, Kermanshah, Iran 3Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran |
| Abstract: |
| As the main food of Iranian people, bread plays a major role in Iranian tables. Currently, bread is produced in different ways and with different tastes and textures, as well as using different flours. Quality assessment in the food industry is a significant challenge due to the need for expensive equipment and extensive analysis to ensure that the products that reach consumers are safe and of the highest quality. Existing technologies often require significant resources, trained personnel, and complex analytical methods, which creates a demand for fast and cost-effective solutions. Electronic nose technology is an emerging approach that is able to detect and differentiate between different aromas through a set of electronic sensors and shows promising results when applied to different food items. Since bakery products are a key element of the international food market, the bakery industry is experiencing a phase of rapid change, and healthy eating trends and consumer preferences for high-quality products must be taken into account. Various algorithms play an important role in the analysis of complex data collected by electronic nose systems and enable accurate identification and evaluation of food based on different odors. By integrating advanced data processing methods with electronic nose technology, this new approach has shown the potential to overcome traditional limitations related to subjectivity and time-consuming analysis methods. |
| Keywords: |
| : Electronic nose, food, bread, quality |
| Status : Paper Accepted (Poster Presentation) |
