Utilización de una nariz electrónica tipo QCM para la evaluación de la calidad aromática en pera y manzana

Correa Hernando, Eva Cristina and Barreiro Elorza, Pilar and Ruiz-Altisent, Margarita (2001). Utilización de una nariz electrónica tipo QCM para la evaluación de la calidad aromática en pera y manzana. In: "I Congreso Nacional de Ingeniería para la Agricultura y el Medio Rural, Agroingenieria 2001", 19/09/2001-21/09/2001, Valencia, España. ISBN 84-482-2869-3.

Description

Title: Utilización de una nariz electrónica tipo QCM para la evaluación de la calidad aromática en pera y manzana
Author/s:
  • Correa Hernando, Eva Cristina
  • Barreiro Elorza, Pilar
  • Ruiz-Altisent, Margarita
Item Type: Presentation at Congress or Conference (Article)
Event Title: I Congreso Nacional de Ingeniería para la Agricultura y el Medio Rural, Agroingenieria 2001
Event Dates: 19/09/2001-21/09/2001
Event Location: Valencia, España
Title of Book: Actas del I Congreso Nacional de Ingeniería para la Agricultura y el Medio Rural, Agroingenieria 2001
Date: 2001
ISBN: 84-482-2869-3
Volume: I
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Ingeniería Rural [hasta 2014]
UPM's Research Group: LPF-TAGRALIA
Creative Commons Licenses: Recognition - Non commercial - Share

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Abstract

The "Libra Nose" electronic nose has eight Quartz Microbalance Sensors. When gas molecules are adsorbed onto the quartz crystal surface, the oscillation frequency changes in proportion to the amount of mass. The response of sensors depends on numerous factors that may be difficult to control, sucha as the temperature and the humidity of the carrier gas. All these factors cuase changes in the selectivity of sensors affectin the reproducibility of measurements. In this paper additive a multiplicative corrections are proposed to be applied to the raw sensors´ signal in order to eliminate sources of variations. After thses corrections, the sensors´ response gives useful information to distinguish between batch of apples and pears with different ripeness level.

More information

Item ID: 9951
DC Identifier: http://oa.upm.es/9951/
OAI Identifier: oai:oa.upm.es:9951
Deposited by: Titular Universidad Eva Cristina Correa Hernando
Deposited on: 04 Jan 2012 10:31
Last Modified: 20 Apr 2016 18:14
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