Chemical Quality Indices for Freshness Evaluation of Fish
نویسندگان
چکیده
منابع مشابه
application of upfc based on svpwm for power quality improvement
در سالهای اخیر،اختلالات کیفیت توان مهمترین موضوع می باشد که محققان زیادی را برای پیدا کردن راه حلی برای حل آن علاقه مند ساخته است.امروزه کیفیت توان در سیستم قدرت برای مراکز صنعتی،تجاری وکاربردهای بیمارستانی مسئله مهمی می باشد.مشکل ولتاژمثل شرایط افت ولتاژواضافه جریان ناشی از اتصال کوتاه مدار یا وقوع خطا در سیستم بیشتر مورد توجه می باشد. برای مطالعه افت ولتاژ واضافه جریان،محققان زیادی کار کرده ...
15 صفحه اولInnovative sensors to determine fish freshness
Fish freshness quality is typically determined by sensory assessment, which relies on the use of trained assessors. Commonly used schemes include Torry and the Quality Index Method (QIM). However it is desirable to find an alternative, instrumental method to provide an objective system for determining fish freshness. Ideally any such method should be reliable, rapid, non-destructive and easy to...
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BACKGROUND Previous studies have reported the effects of statistics of luminance distribution on visual freshness perception using pictures which included the degradation process of food samples. However, these studies did not examine the effect of individual differences between the same kinds of food. Here we elucidate whether luminance distribution would continue to have a significant effect ...
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Freshness is one of important index of fish or the quality of product, which is very important for the final product quality. Therefore, rapid and accurate evaluation for fish freshness is concerned with the vital interests of the people, and for the fish and products of the transportation, storage and processing process also has important scientific significance and application value. The expe...
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We propose a method for building a simple electronic nose based on commercially available sensors used to sniff in the market and identify spoiled/contaminated meat stocked for sale in butcher shops. Using a metal oxide semiconductor-based electronic nose, we measured the smell signature from two of the most common meat foods (beef and fish) stored at room temperature. Food samples were divided...
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ژورنال
عنوان ژورنال: Journal of Food Studies
سال: 2014
ISSN: 2166-1073
DOI: 10.5296/jfs.v3i1.6301