Qualitative Analysis of Yogurt and Bread Freshness by Aroma and Appearance Evaluation using Odor Vision Sensing (OVS) System
IR@CEERI: CSIR-Central Electronics Engineering Research Institute, Pilani
View Archive Info| Field | Value | |
| Title |
Qualitative Analysis of Yogurt and Bread Freshness by Aroma and Appearance Evaluation using Odor Vision Sensing (OVS) System
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| Creator |
Srivastava, S
Ingole, S Shashikant, S |
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| Subject |
Agrielctronics
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| Description |
This paper presents an application of a low cost odor vision sensing (OVS) system for analyzing volatile aroma along with appearance of yogurt and bread samples to determine freshness. The system consist ten tin oxide based gas sensors array and 16.0 megapixel USB based CMOS camera interfaced with ARM-9 based embedded processing and control unit. The data obtained from acquired Image and Volatile aroma is used to train the system using self-organized map (SOM) to classify various states of the yogurt and bread sample such as fresh, partial fresh and stale. Image and gas sensors data has been acquired for a period of 60 days. Unsupervised learning method (SOM) has been trained using obtained data to correlate odor vision sensors response with various quality parameters such as freshness, storage and fermentation time. Different multivariate statistical data analysis techniques (PCA, LDA and QDA) have been used to classify bread and yogurt samples into different freshness levels such as fresh, partial fresh and stale. Entropy analysis, contrast, homogeneity, energy and correlation parameters have been used to analyze the acquired images of the yogurt and bread samples. Minimum error thresholding technique has been used to extract bread crumb features such as number of cells, cell density, mean cell area and void fraction. Obtained results for freshness, storage time and fermentation rate indicates that developed system is able to predict various mentioned quality parameters with accuracy of up to 93-95%. All results are validated with the commercial Alpha MOS 3000 electronic Nose system and it has been observed that error index varies around 3±0.4%.
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| Date |
2015
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| Type |
Conference or Workshop Item
PeerReviewed |
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| Format |
application/pdf
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| Identifier |
http://ceeri.csircentral.net/232/1/5_2015%281%29.pdf
Srivastava, S and Ingole, S and Shashikant, S (2015) Qualitative Analysis of Yogurt and Bread Freshness by Aroma and Appearance Evaluation using Odor Vision Sensing (OVS) System. In: 2nd IEEE International Conference on Recent Trends iin Information System(ReTIS-15), July 9-11, 2015, Jadavpur University, Kolkata. (Submitted) |
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| Relation |
http://ceeri.csircentral.net/232/
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