Aplicaciones de narices electrónicas en la industria frutícola
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Date
2020-06-10
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Publisher
Corporación Universitaria Minuto de Dios
Type
Thesis
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Atribución-NoComercial-SinDerivadas 2.5 Colombia
Abstract
El aroma de los alimentos se analiza principalmente para determinar su calidad, usando
diferentes técnicas sensoriales y cromatográficas con el fin de cuantificar la fracción volátil
que lo compone, lo que permite crear una huella específica para cada tipo de alimento. No
obstante, al proceso de cada técnica le falta rapidez analítica, en este caso surgieron las
narices electrónicas o NE que si poseen ésta característica, lo que me permite identificar y
clasificar alimentos en función de su similitud aromática, destacándose como usos
principales: la detección y clasificación de olores ya sea en exposición de sustancias tóxicas,
la confiabilidad y precisión en la toma de datos, además, realiza el análisis de las muestras
en tiempo real, es de fácil transporte, entre otras. En este caso se habla de NE usadas en
frutas, su funcionamiento inicia cuando se estimula por compuestos volátiles, esta cuenta con
un arreglo de sensores electroquímicos que crean una huella digital del alimento y luego se
analizan los datos obtenidos por medio de métodos estadísticos, esto logra realizar un control
de calidad, al igual que una caracterización y una clasificación por estado de madurez. El
siguiente artículo hace una revisión bibliográfica acerca de la historia, desarrollo y
funcionamiento de las narices electrónicas (NE) en general y para determinar los grados de
madurez de las frutas, revisando conceptos relacionados con el olfato y la biomimesis,
además nombra los principales campos en donde se han aplicado los sistemas de olfato
electrónico.
The aroma of food is analyzed mainly to determine its quality, using different sensory and chromatographic techniques in order to quantify the volatile fraction of a food, which allows to create a specific footprint for each type of food. However, the process of each technique lacks analytical speed, in this case the electronic noses or NE arose that if they have this characteristic, which allows me to identify and classify foods according to their aromatic similarity, highlighting as main uses: the detection and classification of odors either in exposure of toxic substances, reliability and accuracy in data collection, in addition, performs the analysis of samples in real time, it is easy to transport, among others. In this case we talk about NE used in fruits, its operation starts when it is stimulated by volatile compounds, it has an array of electrochemical sensors that create a fingerprint of the food and then the data obtained through statistical methods is analyzed, this It manages to perform a quality control, as well as a characterization and classification by state of maturity. The following article makes a bibliographic review about the history, development and functioning of electronic noses (NE) in general and to determine the degrees of ripeness of fruits, reviewing concepts related to smell and biomimesis, also names the main fields where electronic smell systems have been applied.
The aroma of food is analyzed mainly to determine its quality, using different sensory and chromatographic techniques in order to quantify the volatile fraction of a food, which allows to create a specific footprint for each type of food. However, the process of each technique lacks analytical speed, in this case the electronic noses or NE arose that if they have this characteristic, which allows me to identify and classify foods according to their aromatic similarity, highlighting as main uses: the detection and classification of odors either in exposure of toxic substances, reliability and accuracy in data collection, in addition, performs the analysis of samples in real time, it is easy to transport, among others. In this case we talk about NE used in fruits, its operation starts when it is stimulated by volatile compounds, it has an array of electrochemical sensors that create a fingerprint of the food and then the data obtained through statistical methods is analyzed, this It manages to perform a quality control, as well as a characterization and classification by state of maturity. The following article makes a bibliographic review about the history, development and functioning of electronic noses (NE) in general and to determine the degrees of ripeness of fruits, reviewing concepts related to smell and biomimesis, also names the main fields where electronic smell systems have been applied.
Description
Describir el papel de las narices electrónicas en el campo
agroalimentario para identificar las ventajas y desventajas del uso de éstas en la producción
frutícola
Keywords
Detección de olores, Toma de datos, Análisis, Compuestos volátiles, Sensores, Huella digital, Odor detection, Data collection, Analysis,, Volatile compounds, Sensors,, Fingerprint