Дисертації з теми "Food sensors"
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Ng, Sing Kwei. "Application of microwave sensors for rapid food analysis." Thesis, Manchester Metropolitan University, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.479020.
Повний текст джерелаMohammadazari, Pejman. "Application of Capacitive Temperature Sensors for Food Processing Applications." Thesis, Southern Illinois University at Edwardsville, 2019. http://pqdtopen.proquest.com/#viewpdf?dispub=13421017.
Повний текст джерелаThis thesis presents the design, analysis and optimization of a MEMS capacitive temperature sensor. The capacitive sensors are utilized in a wide range of applications from industrial and automotive applications to biomedical and food processing. A capacitive sensor has two conductive electrodes and its working principle depends on the change in the position of the electrodes or their effective area, which ultimately results in a change in the capacitance of the device. This thesis describes the modeling and the simulation results of a capacitive temperature sensor with a set of bimorph beams working as thermal actuators. The thermal actuator creates out-of-plane displacements and changes the distance between the electrodes as the ambient temperature changes. The presented bimorph capacitive temperature sensor consists of two bilayer silicon-gold beams and two capacitive electrodes, one of them is fixed to the substrate and the second one is connected to the beams. Different beam sizes and electrode shapes are designed and simulated and the characteristics capacitance-temperature (C-T) response of the sensor is obtained. The goal of this work is to modify and optimize the sensor geometry such that the C-T response is more linear, providing nearly constant sensitivity. ANSYS mechanical APDL is used as the finite element software for simulation and optimization of the sensor design, and coupled-field multiphysics solver is utilized to solve the electrostatic and structural domains. The simulation results show that for a given fabrication process, where the thickness of the structural and sacrificial layers in fabrication process is fixed, it is possible to modify the dimensions and geometry of the sensor such that a C-T response with high linearity is obtained.
Florea, Anca Stefana. "Electrochemical affinity sensors for biomedical, food and environmental applications." Thesis, Lyon 1, 2015. http://www.theses.fr/2015LYO10126/document.
Повний текст джерелаElectrochemical sensors provide reliable and inexpensive tools for the determination of biological and chemical compounds with high sensitivity and selectivity, in the fields of clinical diagnosis, environment protection and food industry. Immunosensors hold particular promise, combining the high specificity of immuno- reactions with the sensitivity of electrochemical methods. Artificial receptors based on molecularly imprinted technique attracted considerable attention in bioanalytical sciences due to inherent advantages over natural receptors, such as high stability in harsh conditions and freedom of molecular design towards a wide range of molecules. The aim of the thesis presented here was to develop electrochemical affinity sensors based on various recognition receptors for environment monitoring, food safety and biomedical field. The first part of the thesis reviews the current state of knowledge in these fields. General aspects of electrochemical immuno- and apta-sensors are presented herein, together with several examples reported in the literature for the detection of cancer biomarkers. The advantages of integrating nanomaterials in sensing devices are then presented. At last, several aspects of the molecularly imprinted polymers are introduced. The personal contribution part is structured in three chapters, that include the methodology and results obtained for the development of biosensors for the detection of Mucinl tumor marker, the first chapter being focused on bioassays based on magnetic beads and second chapter on a label-free aptasensor based on gold nanoparticles, and finally, a third chapter dedicated to the molecularly imprinted-based sensors for the detection of explosives, drugs, hormones and pesticides
Lerud, Ryan M. "Sensors and Portable Instruments for Postharvest Agriculture." PDXScholar, 2019. https://pdxscholar.library.pdx.edu/open_access_etds/4994.
Повний текст джерелаMascini, Marcello. "DNA and peptide based sensors for food and environmental applications." Thesis, Cranfield University, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.399122.
Повний текст джерелаTaterka, Heather. "Optical prediction models of whey protein denaturation in thermally treated milk for the development of an inline sensor." Doctoral thesis, Universitat Autònoma de Barcelona, 2016. http://hdl.handle.net/10803/399172.
Повний текст джерелаAn inline whey protein denaturation sensor would be of interest to the dairy industry to monitor milk batch variations and to achieve the highest quality products. It has been well-established that whey protein denaturation is a pH-dependent mechanism, in which proteins at lower pH values (pH 6.3) tend to form complexes with κ-casein on the surface of the casein micelle, and at higher pH values (pH 7.1) the preference is for unfolded whey proteins to for serum complexes, in general, with other denatured whey proteins. The objective of this PhD was to develop successful prediction models of whey protein denaturation variables utilizing an optical sensor set-up with the potential for inline implementation during thermal processing. The optical sensor system was developed with inline implementation in mind, with the goal being to measure the effects of temperature, pH and time on the changes in light scatter of thermal treated skim milk and relate these changes to the denaturation of whey proteins. Variables to be compared to the optical light backscatter response were particle size and the whey protein concentration of the three whey protein configurations that occur in milk after thermal treatment: native, micelle-bound and soluble aggregate whey protein. In the second and third experiments, tryptophan front-face fluorescence spectroscopy was also tested with the potential for sensor development and compared to light backscatter technology. Results of the first experiment showed a relationship between light backscatter intensity and particle size, in particular at pH 6.3 whereas at pH 7.1 no notable changes in the light backscatter intensity or particle size were observed with an increasing in heat treatment temperature. In the second experiment, curves of LB and FFF intensity versus time at pH 6.3 resembled curves of particle size and bound whey protein, and their first-order kinetic rate constants were not statistically different. The third experiment included a range of fat percentages (<0.5%, 1.3% and 3.7%) and exhibited a noticeably greater amount of light scatter and larger particle size with increasing fat content. Model equations showed successful predictions of particle size as a function of light backscatter. In the second experiment, models of bound whey protein at pH 6.3 were best fit to models as a function of the light backscatter spectra, whereas soluble aggregate whey protein content showed best fit when using tryptophan fluorescence measurements. Light backscatter regions which corresponding to best-fit models for particle size and bound whey protein models were near the maximum intensity wavelength (540-600 nm) or included a ratio combination of a numerator value between 387-569 nm and denominator from 963-1033 nm. Front-face fluorescence models also exhibited good R2 values near the maximum intensity wavelength, however a ratio of numerator near 340 nm combined with a denominator around 390 nm yielded models with a better fit. An interesting finding was the relationship exhibited by particle size models as a function of light backscatter, which exhibited an exponential character using an equation with the intercept value similar to the initial particle size. Combined models over a range of pH values (6.3, 6.7 and 7.1) predicted particle size as a function of light backscatter, giving promise to the development of an optical inline backscatter sensor technology.
Bhadra, Sharmistha. "Electrode-based wireless passive pH sensors with applications to bioprocess and food spoilage monitoring." IEEE, 2011. http://hdl.handle.net/1993/30366.
Повний текст джерелаJones, Erica Nicole. "Development of Biopolymer Based Resonant Sensors." University of Dayton / OhioLINK, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=dayton1272992841.
Повний текст джерелаWu, Junjie. "Consumers' psychological reactions during a food safety incident and WTP for nano-sensors in meat products." Thesis, University of Reading, 2016. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.701804.
Повний текст джерелаAbdelgawad, Eid Ahmed Rabiea. "Inline optimization of cheese making using a near infrared light backscatter sensor technology." Doctoral thesis, Universitat Autònoma de Barcelona, 2016. http://hdl.handle.net/10803/400021.
Повний текст джерелаLa elaboración de queso puede considerarse como un "proceso controlado de eliminación de agua de la leche". Este proceso concentra la proteína, grasa y otros nutrientes de la leche, aumentando su vida útil. La fabricación de queso consta de varias etapas, de entre las cuales dos de las más importantes tienen lugar en la cuba quesera: la coagulación de la leche y la sinéresis de la cuajada. La monitorización a tiempo real de la coagulación de la leche y el endurecimiento del gel láctico, así como la predicción del tiempo de corte es esencial para la producción de queso ya que dichos factores ejercen un impacto sustancial tanto en el rendimiento quesero como en la calidad del queso final. Existen numerosos factores que afectan al proceso de fabricación de queso mediante la modificación de la cantidad, calidad y propiedades tecnológicas de la leche. Si bien la mayoría de dichos factores son bien conocidos, algunos no han sido suficientemente estudiados. El objetivo general de esta tesis fue evaluar el impacto de la mezcla de leche (i.e., diferentes proporciones de cabra, oveja y vaca) y la leche de baja calidad (i.e., leche de animales con mamitis subclínica) en la predicción del tiempo de coagulación, del tiempo de corte, de la velocidad de desuerado y de varios otros índices de producción quesera, mediante la monitorización de la coagulación y la sinéresis con varias tecnologías de sensores de dispersión de luz de infrarrojo próximo: sensor de coagulación de laboratorio CoAguLAb; sensor de coagulación CoAguLite y sensor de sinéresis LFV. Los dos últimos, instalados en la pared de una cuba de quesería de diez litros a escala de planta piloto. El parámetro de dispersión tmax y varios otros parámetros ópticos de tiempo se correlacionaron significativamente con los tiempos visuales y reológicos de coagulación y de corte así como con los rendimientos de suero y queso; y con el recuento de células somáticas. Se observó que las mezclas de leche y la raza de los animales no tienen un efecto significativo (P ≥ 0,05) ni en los indicadores ópticos ni en los reológicos del tiempo de coagulación, mientras que la concentración de enzima, la temperatura de coagulación, y la infección subclínica tuvieron un efecto significativo sobre todos los índices tanto ópticos como reológicos relacionados con el tiempo de coagulación y la velocidad de ensamblado del gel láctico (i.e., agregación micelar y endurecimiento del gel). La mastitis subclínica, la mezcla de leche, la temperatura y la raza tuvieron un efecto significativo sobre la sinéresis de la cuajada, mientras que el rendimiento quesero se vio afectado por la mastitis subclínica y la raza (nótese que el efecto de la concentración de enzima, la temperatura y la mezcla de leche no fue evaluado directamente). Se obtuvieron modelos de predicción para los tiempos de coagulación y de corte tanto visuales como reológicos, el ángulo de fase (tgδ) en el momento del corte, la velocidad de sinéresis y varios indicadores de rendimiento quesero. Nuestros resultados confirman la utilidad de la monitorización a tiempo real tanto de la coagulación de leche como del desuerado de la cuajada mediante dispersión de luz de infrarrojo próximo, a fin de mejorar el control de esas dos etapas críticas de elaboración de queso. Los resultados obtenidos demuestran que el impacto de factores tales como la mezcla de leches y la mastitis subclínica debe ser tenido en consideración en las operaciones de control de procesos de la elaboración de queso.
Cheese making is the “controlled process of removing water from milk”. This process concentrates the milk protein, fat and other nutrients and increases its shelf life. Cheese manufacture consists of two main steps occurring in the cheese vat, milk coagulation and curd syneresis. Real-time monitoring of milk coagulation, curd firming and syneresis as well as inline prediction of cutting time is essential for cheese making as those factors exert a substantial impact in both cheese yield and quality. Many factors affect the cheese manufacturing process by modifying the quantity, quality, and processing properties of the produced milk. The general objective of this dissertation was to evaluate the impact of milk mixture (i.e., different proportions of goat, sheep and cow milk) and low quality milk (i.e., milk from animals with subclinical mammary infections) in the prediction of clotting time, cutting time, syneresis rate and several other cheese making indexes based on monitoring milk coagulation and syneresis using NIR light backscatter sensor technologies. Several optical devices: a lab-scale coagulation tester (CoAguLab), an inline coagulation sensor and an inline large field of view (LFV) syneresis sensor were used to monitor milk coagulation, cutting time, and whey separation during Manchego cheese manufacture. Optical parameter tmax and several other time-based light backscatter parameters were highly correlated with visually- and rheologically-derived clotting and cutting times as well as cheese yield, yield of whey and SCC. It was observed that milk mixtures and animal breed did not have a significant (P ≥ 0.05) effect on optical and rheological time parameters related to clotting time, while different enzyme concentrations, coagulation temperatures, and subclinical infection had a significant effect on all optical and rheological parameters related to milk clotting time, and gel assembly rate (i.e., aggregation and firming rates). Subclinical mastitis, milk mixtures, temperature, and breed had a significant effect on curd syneresis while cheese yield was affected by subclinical mastitis and breed (note that syneresis effect of enzyme concentration, temperature and milk mixtures was not directly evaluated). Prediction models using light backscatter parameters alone or in combination with protein/solids concentration were successfully obtained for visually determined clotting and cutting times, rheologically derived gelation and cutting times, tanδ at cutting, syneresis rate constant and several cheese yield indicators. Our results confirm the usefulness of light backscatter inline monitoring of milk coagulation and curd syneresis for improved process control of those two critical cheese making steps. The results obtained show that the impact of factors such as milk mixtures and subclinical mastitis in cheese manufacture needs to be considered on cheese making process control operations.
Kirchner, Patrick [Verfasser], and Michael [Akademischer Betreuer] Keusgen. "Thin-film calorimetric gas sensors for hydrogen peroxide monitoring in aseptic food processes / Patrick Kirchner. Betreuer: Michael Keusgen." Marburg : Philipps-Universität Marburg, 2013. http://d-nb.info/1038786169/34.
Повний текст джерелаFlanagan, Shane Patrick. "Application of catalysts and nanomaterials in the design of an electrochemical sensor for ochratoxin A." Thesis, Rhodes University, 2010. http://hdl.handle.net/10962/d1013328.
Повний текст джерелаAkpolat, Hacer. "Improvement of Tomato Breeding Selection Capabilities using Vibrational Spectroscopy and Prediction Algorithms." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1574812034661898.
Повний текст джерелаTAIPINA, MAGDA S. "Efeito da radiacao gama sobre o conteudo de tocoferois em produtos naturais e industrializados e avaliacao sensorial." reponame:Repositório Institucional do IPEN, 2009. http://repositorio.ipen.br:8080/xmlui/handle/123456789/9381.
Повний текст джерелаMade available in DSpace on 2014-10-09T14:04:27Z (GMT). No. of bitstreams: 0
Tese (Doutoramento)
IPEN/T
Instituto de Pesquisas Energeticas e Nucleares - IPEN-CNEN/SP
Bisschop, Sean M. "Food sounds, sensory, acoustic, and mechanical analysis of two snack foods." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq24445.pdf.
Повний текст джерелаSzulc, Ricardo Leme. "Síntese de polímeros condutores e sua aplicação em narizes eletrônicos." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/46/46135/tde-29112007-163315/.
Повний текст джерелаThe electrosynthesis of four conjugated polymers of the PPV family, presenting as side-chains -COSR (thioester) groups of different lengths, is described. These polymers were characterised spectroscopically, by thermal analyses and by size exclusion chromatography (SEC). The polymers were doped with 10-camphorsulfonic acid. Casting thin polymeric films onto interdigitated electrodes assembled sensors whose response and selectivity were evaluated by exposing them to volatile organic compounds (VOCs). The resistance over the contact pairs was continuously monitored with an accurate conductivity meter connected via an analogue-to-digital converter to a PC in which a software enabled plotting resistance vs. time graphs and PCA (principal component analysis) plots. The sensors were able to discriminate the tested VOCs showing a different response pattern for each compound. The sensors also exhibited good selectivity when exposed to complex odours as, for instance, different brands of coffee and beer. They were also tested in quantitative analyses allowing determination of the ethanol content in alcoholic drinks.
Belaizi, Yassin. "Etude et conception d'un capteur-RFID passif en bande UHF : application à l'agroalimentaire." Thesis, Montpellier, 2018. http://www.theses.fr/2018MONTS061/document.
Повний текст джерелаRadio frequency identification (RFID) technology is available today in thousands of applications. Among them we can mention the logistics management applications pallets / cardboard in industrial warehouses (RFID UHF) and the identification of subscribers in urban transport networks (RFID HF). In recent years, scientific contributions around the radio frequency identification (RFID) technologies with a sensor coupling are increasingly visible. The growing interest in this type of development rely heavily on a mass use of inexpensive sensors that can be integrated on each object.It is calledconnected objects or Internet of Things (IoT). In this thesis, we focus on the study and development of a passive RFID sensor operating in UHF band. This technological orientation is dictated by the targeted application, the food industry, which requires the lowest possible manufacturing costs and a reading distance greater than one meter. For the sensitive element, we use a biopolymer, specifically wheat gluten whose dielectric properties as a function of relative humidity have been studied previously. We are committed to dealing with all the issues related to the communication between a reader and a passive RFID sensor, the ultimate objective of this thesis being to get a sensor information using a conventional RFID reader complying with the standards and the radio directives imposed in different regions of the world. To validate this study, we are implementing RFID sensors to create a smart packaging demonstrator for monitoring the quality of food
Dobiáš, Vojtěch. "Senzor kvality prostředí potravinového obalu." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2021. http://www.nusl.cz/ntk/nusl-449725.
Повний текст джерелаRose, Grenville John, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "Sensory aspects of food preferences." THESIS_FST_SFS_Rose_G.xml, 1999. http://handle.uws.edu.au:8081/1959.7/130.
Повний текст джерелаDoctor of Philosophy (PhD)
Rose, Grenville. "Sensory aspects of food preferences /." [Richmond, N.S.W.] : School of Food Sciences, University of Western Sydney, Hawkesbury, 1999. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030430.141239/index.html.
Повний текст джерелаTemple, Elizabeth C., of Western Sydney Hawkesbury University, and Faculty of Science and Technology. "Aspects of the development of the sense of taste in humans." THESIS_FST_xxx_Temple_E.xml, 1999. http://handle.uws.edu.au:8081/1959.7/61.
Повний текст джерелаMaster of Science (Hons)
Riddle, Ryan T. "Maximizing sulforaphane delivery and sensory acceptability of a novel soy-tomato-broccoli sprout beverage." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1323373292.
Повний текст джерелаDi, Donfrancesco Brizio. "Sensory analysis and acceptability of pet food." Diss., Kansas State University, 2016. http://hdl.handle.net/2097/34524.
Повний текст джерелаDepartment of Food, Nutrition, Dietetics, and Health
Kadri Koppel
The pet food industry represents a competitive and growing part of the food industry that is constantly looking for innovation to differentiate products in the market. In recent years, the pet food market has undergone a humanization trend that has transformed pet owners into parents. In the light of this trend, pet owner acceptance has become even more crucial to product developers as the owners are the ones who make purchasing decisions. Performing descriptive sensory analysis on pet foods utilizing a human panel can assist in understanding the sensory characteristic of products. Knowing the sensory profile of pet food can then be useful in product development, in order to relate the descriptive data with palatability data from pets and to understand specific sensory attributes that drive pet liking. At the same time descriptive analysis can help understand what drives consumer acceptance of the products. The first objective of the research was to develop a sensory lexicon that could assist researchers and sensory professionals working in the pet food industry to describe appearance, aroma, flavor, and texture characteristics of dry dog food. More than seventy sensory terms were identified, defined, and referenced. The second objective was to utilize this sensory lexicon to understand relationships between sensory properties of products and pet owners’ liking. Results indicated that appearance played a major role in driving consumer liking of dry pet food. The next objective of the research was to understand sensory qualities and acceptance of extruded dry dog food manufactured with different fractions of red sorghum through some of the developed concepts. Sorghum is an important crop to Kansas that represents the first producer in USA. Sorghum characteristics such as a low glycemic index and antioxidant properties make it a perfect fit for pet food industry. A process such as extrusion may then help improve some negative characteristics such a lower digestibility that has been associated with sorghum in the past. Descriptive sensory analysis was performed and results indicated that aroma and flavor profile of the sorghum diets were not dissimilar to the ones of a control diet manufactured with rice, wheat, and corn, grains that are typically used by the pet food industry. Acceptance of pet owners was then assessed through a Central Location Test involving 105 consumers. The whole sorghum diet resulted to be the most liked sample by consumers, at the same level of the control diet. The next objective was then to understand how the experimental diets would be accepted by pets compared in a home situation. Thirty dogs were fed the diets in their own household environment over 20 consecutive days. No differences in acceptance for the diets were found. The last portion of the research was to determine volatile compounds present in the four diets and try to identify possible relationship with the sensory properties of the samples. Thirty-six compounds were identified with aldehydes being the most abundant volatiles group. Several relationships with sensory characteristics of samples were found.
Kupongsak, Sasikan. "Food process control based on sensory evaluations /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p3115564.
Повний текст джерелаMcCrickerd, Keri. "Optimising beverages for satiety : the role of sensory characteristics, expectations and nutrient content." Thesis, University of Sussex, 2014. http://sro.sussex.ac.uk/id/eprint/51674/.
Повний текст джерелаAgarwala, Edward K. "Food For Thought: When Information Optimization Fails to Optimize Utility." Cleveland, Ohio : Case Western Reserve University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=case1244147146.
Повний текст джерелаTitle from PDF (viewed on 19 August 2009) Department of Mathematics Includes abstract Includes bibliographical references Available online via the OhioLINK ETD Center
Robins-Hobden, Sarah Louise. "Sensory-specific satiety and repeated exposure to novel snack foods : short- and long-term changes in food pleasantness." Thesis, University of Sussex, 2012. http://sro.sussex.ac.uk/id/eprint/42959/.
Повний текст джерелаSmeets, Astrid Jose Pierre Gertrude. "Triggers for food intake regulation sensory and metabolic effects of specific food components /." Maastricht : Maastricht : Universitaire Pers Maastricht ; University Library, Universiteit Maastricht [host], 2008. http://arno.unimaas.nl/show.cgi?fid=11858.
Повний текст джерелаIrvine, Paul Andrew. "Food structural and sensory factors in the regulation of appetite and food intake - the role of food volume and food gas." Thesis, University of Ulster, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.529568.
Повний текст джерелаVinaixa, Crevillent Maria. "Improving ms-sensor technologies for food quality assessment." Doctoral thesis, Universitat Rovira i Virgili, 2008. http://hdl.handle.net/10803/8462.
Повний текст джерелаLa indústria alimentària exigeix el desenvolupament de mètodes analítics que puguin donar resposta immediata i que al mateix temps puguin garantir la qualitat i la seguretat dels productes de forma acurada i reproduïble. En aquests context, els mètodes que utilitzen un sistema MS-Sensor poden ser uns bons candidats ja que permeten fer l'anàlisi de volàtils de matrius complexes d'una manera ràpida i també permeten processar moltes mostres en poc temps. El funcionament d'un MS-Sensor es basa en la introducció dels compostos volàtils que s'extreuen de l'espai de cap d'una mostra en la font d'ionització d'un espectròmetre de masses sense prèvia separació cromatogràfica i sense necessitat d'una preparació de mostra prèvia. L'espectre de masses resultat de la ionització i fragmentació de tots els compostos volàtils presents en l'extracte es pot considerar com una empremta digital característica de la matriu que s'està analitzant. Els espectres de masses generats es processen a posteriori amb un sistema de reconeixement de patrons per tal de realitzar tasques associades a aquests sistemes com son la classificació i el reconeixement de noves mostres i dins de certs límits la quantificació d'aquestes.Aquesta tesi està dedicada a l'estudi de les capacitats i possibilitats d'aquests sistema a donar resposta a tot un seguit d'aplicacions relacionades amb l'anàlisi de la qualitat de diferents tipus d'aliments com son: la determinació del grau d'enranciment de patates fregides; la detecció del creixement fúngic en productes de brioxería industrial; la monitorització del grau de frescor de sardines guardades en fred; la classificació de diversos olis d'oliva en base a les seves propietats organolèptiques i la classificació del pernil ibèric en base a la seva qualitat determinada per l'alimentació del porc. Per cada una d'aquests aplicacions s'ha demostrat l'aplicabilitat i la fiabilitat del sistema MS-Sensor a l'hora de resoldre les diferents qüestions plantejades sobre qualitat alimentària. S'ha demostrat àmpliament que el perfil de volàtils que s'obté amb un MS-Sensor pot cosiderar-se com una empremta digital vàlida i molt útil en la caracterització del problema que es vol resoldre i fins i tot en alguns casos, s'ha demostrat que aquesta mateixa empremta es pot correlacionar amb el paràmetres d'anàlisi clàssics que s'usen més habitualment per tal de resoldre aquests problema o que inclús aquests sistema es pot fer servir per predir-los.Encara que la viabilitat del sistema MS-Sensor en les aplicacions plantejades ha estat demostrada àmpliament en el decurs d'aquesta tesis, aquests sistema té petits inconvenients o punts febles que resten per resoldre. Aquests inconvenients poden afectar de manera directa els resultants que se n'obtenen. Els principals punts febles del MS-Sensor son d'elevada dimensionalitat de les matrius de resposta que s'obtenen que és inherent al propi sistema i la baixa selectivitat del fragments m/z considerats com a variables en aquestes matrius.Aquests dos inconvenients poden ser els responsables de la falta de reproductibilitat que s'ha obtingut en algunes aplicacions. Per tal d'obtenir bons resultats en alguna d'aquestes aplicacions es van haver de plantejar noves estratègies que poguessin salvar les dificultat derivades de la baixa selectivitat de les variables i de la seva elevada dimensionalitat. Per primera vegada i dins del marc d'aquesta tesis s'ha plantejat l'ús d'algoritmes multi-way i la inclusió del temps de retenció com a variable que pugui reportar informació addicional en el processat de les respostes del MS-Sensor. A la vegada, s'ha desenvolupat i implementat nous algoritmes per a la selecció de variables per tal d'evitar en la mesura del possible l'elevada dimensionalitat en les matrius de resposta. S'ha demostrat que l'ús d'aquests nous algoritmes permet obtenir models més simples i robustos i per tant podem aconseguir un millor funcionament del sistema i resultats més reproduïbles.A més a més s'han estudiat diferents aspectes relacionats amb la utilització d'un sistema MS-Sensor per a l'anàlisi d'aliments com son: l'ús de diferents tècniques de mostreig d'espai de cap, la comparació del sistema MS-Sensor amb sistemes clàssics d'olfacte electrònic, l'aplicació i desenvolupament d'algoritmes de pre-processament dels espectres generats, la correlació de les respostes obtingudes amb un sistema MS-Sensor amb mètodes d'anàlisi d'aliments tradicionals, etc.El MS-Sensor es un dispositiu molt potent, capaç de produir una elevada quantitat de dades. L'ús òptim d'aquests sistema es composa d'una banda d'un ús correcte dels aspectes instrumentals com son el propi sistema en si i les tècniques de mostreig i per altra banda d'un ús racional de les tècniques d'anàlisi de dades. Això només s'aconsegueix si els analítics que treballen amb el set-up de l'experiment treballen colze a colze i en estreta col·laboració amb la gent encarregada de fer l'anàlisi de dades. Aquesta tesi, pretén fer més estret l'espai entre aquests dues disciplines i dóna les eines per ajuntat i promoure aquesta col·laboració.
Parillon, Nicola Ann. "Sensory cues and food choice in the Yakushima Macaque." Thesis, Hong Kong : University of Hong Kong, 1998. http://sunzi.lib.hku.hk/hkuto/record.jsp?B20906717.
Повний текст джерелаMoody, A. P. "A peroxide sensor for the food and beverages industry." Thesis, Cranfield University, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.269479.
Повний текст джерелаHollis, James H. "A study of food intake and nutrition in the elderly." Thesis, University of Central Lancashire, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.275923.
Повний текст джерелаDibsdall, Louise Anne. "Physiological and sensory influences on food intake in learnt satiety." Thesis, University of Birmingham, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.364518.
Повний текст джерелаBrooks, Joy Lynne. "Sensor systems for the rapid detection of microorganisms in food." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306341.
Повний текст джерелаKoussissi, Elisabeth. "Sensory character on relation to composition of Greek red wines." Thesis, University of Strathclyde, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288629.
Повний текст джерелаMota, Rui Manuel Nunes. "Designing for the senses through food design and psychophysiology." Master's thesis, ISA/UL, 2018. http://hdl.handle.net/10400.5/17971.
Повний текст джерелаWang, Chia-Lin. "Probiotic lactobacilli as a soy yogurt starter culture - microbiological, chemical and sensory analyses /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1422974.
Повний текст джерелаObinna-Echem, Patience Chisa. "Development of a Nigerian fermented maize food 'Akamu' as a functional food." Thesis, University of Plymouth, 2014. http://hdl.handle.net/10026.1/2983.
Повний текст джерелаBorràs, Iglesias Eva. "Instrumental and chemometric methodologies to assess sensory quality of Mediterranean food." Doctoral thesis, Universitat Rovira i Virgili, 2016. http://hdl.handle.net/10803/386446.
Повний текст джерелаEl aceite de oliva, el vino o los frutos secos son productos típicos de la región Mediterránea que ofrecen un valor añadido gracias a sus beneficios para la salud y excelentes características sensoriales. Por este motivo es necesario un control de la calidad y autenticidad de estos productos, que son altamente susceptibles a fraudes y adulteraciones. Un aspecto importante es la evaluación de la calidad sensorial, que describe parámetros percibidos por los sentidos (gusto, visión, olor y tacto) mediante paneles validados y entrenados de expertos. Estos paneles tienden a ser subjetivos, requieren largos tiempos de análisis y altos costes. Como consecuencia ha habido un incremento en el desarrollo de técnicas de análisis capaces de simular las respuestas obtenidas con el panel de cata humano. El llamado 'panel electrónico' ofrece respuestas objetivas mediante el uso de técnicas multivariantes que permiten establecer correlaciones entre los descriptores definidos por los humanos y las señales obtenidas instrumentalmente. Esta tesis pretende ofrecer técnicas instrumentales alternativas, rápidas y sencillas para determinar la calidad sensorial de alimentos como el aceite de oliva, el vino o las almendras. Los estudios llevados a cabo incluyen el tratamiento de las respuestas sensoriales obtenidas mediante metodologías de referencia (principalmente paneles de cata humanos), la optimización de los procedimientos analíticos para trabajar con técnicas instrumentales y el desarrollo de herramientas quimiométricas adecuadas para construir los modelos multivariantes. También se han desarrollado estrategias de fusión de datos para combinar los diferentes datos instrumentales que simulan los sentidos humanos (olor, gusto y visión).
Olive oil, wine or nuts are typical products of the Mediterranean region that offer added value thanks to its health benefits and excellent sensory characteristics. Therefore, the control the quality and authenticity of these products is necessary, mainly because they are highly susceptible to fraud and adulterations. An important aspect is the evaluation of sensory quality that describe parameters perceived by the senses (taste, sight, smell and touch) using validated and trained panels of experts. These panels tend to be subjective, requiring long-time analysis and high costs. As a result there has been an increase in the development of analytical techniques capable to simulate the responses obtained with the human taste panel. The so-called 'electronic panel' provides objective responses using multivariate techniques, which establish correlations between descriptors defined by humans and signals obtained instrumentally. This thesis aims to offer fast and simple alternative instrumental techniques to determine the sensory quality of foods such as olive oil, wine and almonds. Studies carried out include the treatment of sensory responses obtained by reference methodologies (mainly human taste panels), optimization of analytical procedures to work with instrumental techniques and the development of appropriate chemometric tools to build multivariate models. Data fusion strategies have also been studied by combining different instrumental data that simulate the human senses (smell, taste and sight).
Han, Liqing. "Physical and sensory properties of oat cakes /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p1418026.
Повний текст джерелаElam, Jhaelynn. "Comparison of liking scores and panelist engagement when evaluating beverages in traditional booths and virtual or actual dining facility scenarios." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1512038890525137.
Повний текст джерелаJung, Hoon. "Effects of Micrococci on Improving Sensory Acceptability of Mutton Summer Sausage." DigitalCommons@USU, 1986. https://digitalcommons.usu.edu/etd/5331.
Повний текст джерелаKurt, Esra. "Associations between lipid composition, shelf life and sensory quality in ruminant meats." Thesis, University of Bristol, 1999. http://hdl.handle.net/1983/a77d9a0c-f888-4650-b6b8-7c1b8f5cee45.
Повний текст джерелаRosengren, Maja. "Sensorisk optimering av en musselsoppa för äldre konsumenter i Europa : ett delarbete i utvecklingen av hållbara rätter från havet." Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-21222.
Повний текст джерелаThere are high demands on readymade meals when it comes to both the look of the food and the way the meal is packaged to ensure the produce is cooked in the best and most nutritious way. This rapport is about seeing if there is a difference in taste and texture between two different conservation methods for a premade mussel soup. A survey to see if the soup is more appealing if served with the mussels in their shell or deshelled was made and also an comparison of a cultural input on the food choices, how important the hygiene is when it comes to food and the participants overall food interest to get an overall comparison of Swedish and French participants the aim is to complete a sensory optimization of a mussel soup which was developed for old aldults.
Hartman, John Sommer H. J. "Evaluation of a foot-mounted slip sensor." [University Park, Pa.] : Pennsylvania State University, 2009. http://honors.libraries.psu.edu/theses/approved/WorldWideIndex/EHT-16/index.html.
Повний текст джерелаLiu, Yu-Hui. "Multivariate methods for relating different sets of variables with applications in food research." Thesis, University of Bristol, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.303768.
Повний текст джерелаCAMARGO, RITA J. de. "Estudo do tratamento combinado de radiacao ionizante e cobertura de quitosana em mamao papaia (Carica papaya L.)." reponame:Repositório Institucional do IPEN, 2004. http://repositorio.ipen.br:8080/xmlui/handle/123456789/11250.
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Dissertacao (Mestrado)
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Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP
Monroe, Ellen. "School-Based Speech-Language Pathologist's Perceptions of Sensory Food Aversions in Children." Digital Commons @ East Tennessee State University, 2020. https://dc.etsu.edu/etd/3735.
Повний текст джерелаDeans, Gillian A. "Design and analysis of sensory evaluation experiments." Thesis, University of Newcastle Upon Tyne, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.240734.
Повний текст джерела