Electronic nose in edible insects area

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63516636" target="_blank" >RIV/70883521:28110/17:63516636 - isvavai.cz</a>

Alternative codes found

RIV/62156489:43210/17:43913139 RIV/00216305:26220/17:PU124314

Result on the web

<a href="http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/785" target="_blank" >http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/785</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/785" target="_blank" >10.5219/785</a>

Result language

angličtina

Original language name

Electronic nose in edible insects area

Original language description

Edible insect is appraised by many cultures as delicious and nutritionally beneficial food. In western countries this commodity is not fully appreciated, and the worries about edible insect food safety prevail. Electronic noses can become a simple and cheap way of securing the health safety of food, and they can also become a tool for evaluating the quality of certain commodities. This research is a pilot project of using an electronic nose in edible insect culinary treatment, and this manuscript describes the phases of edible insect culinary treatment and methods of distinguishing mealworm (Tenebrio molitor) and giant mealworm (Zophobas morio) using simple electronic nose. These species were measured in the live stage, after killing with boiling water, after drying and after inserting into the chocolate.The sensing device was based on the Arduino Mega platform with the ability to store the recorded data on the SD memory card, and with the possibility to communicate via internet. Data analysis shows that even a simple, cheap and portable electronic nose can distinguish between the different steps of culinary treatment (native samples, dried samples, samples enriched with chocolate for cooking) and selected species. Another benefit of the electronic nose could be its future introduction into the control mechanisms of food security systems (e.g. HACCP).

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Volume of the periodical

11

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

6

Pages from-to

446-451

UT code for WoS article

—

EID of the result in the Scopus database

2-s2.0-85023183776