Colorimetric Artificial Nose for Monitoring Traditional Solid State Fermentation Process of Vinegar Pei
Journal Title: Journal of Food Processing & Beverages - Year 2013, Vol 1, Issue 2
Abstract
In China and Southeast Asian countries, the solid-state fermentation (SSF) process is maintained empirically, especially when to fed-batch fermentation by layers. The SSF process of Chinese vinegar is typical fed-batch fermentation by layers. It generally lasts about 18 days and is divided into four stages according to the aroma. A new electronic nose technique was developed based on colorimetric sensor array for identifying the four stages and controlling the quality of SSF. Twelve chemically responsive dyes including nine pH indicators and three porphyrins materials were selected according to their sensitivity to volatile compounds typically occurring during SSF process of vinegar. When the sensor array was exposed to vinegar, a color change profile for each sample was obtained by differentiating the image of sensor array before and after exposure to the head-gas of the sample. The values of RGB (i.e., Red, Green, and Blue) color components were extracted from each dye in color change profiles, and they were analyzed using principal component analysis (PCA) and K-nearest neighbour analysis (KNN). In comparison to PCA, KNN obtained an optimum identification result, the discrimination rates were 91.67% and 86.11% in the calibration set and prediction set, respectively. This research shows that the colorimetric sensor array could be a simple method for online monitoring and controlling the fermentation process of SSF.
Authors and Affiliations
H. P. Dr. Xiaobo Zou
Cooking Inactivation of Shiga Toxin Producing Escherichia coli(STEC) in Non-intact Beefs--a mini-Review
Escherichia coli O157:H7 and Non-O157 shiga toxin producing E.coli (STEC) serogroups O26, O45, O103, O111, O121, or O145 are both considered adulterated in non-intact beefs. Forty to fifty-eight percent of U.S. consumers...
Do the Current Campylobacter Detection Methods in Poultry Carcass Fail To Include Viable But Non-Culturable (VNBC) Cells?
Campylobacter, a microaerophilic, spiral-shaped, Gram-negative bacterium, is a major cause of bacterial gastroenteritis worldwide. Campylobacter genus includes 12 species and C. jejuni and C. coli are the most common iso...
A Sustainable Role of Keratin Biopolymer in Green Chemistry: A Review
A great deal of environmental concerns, oil price hike, and rapid oil consumption with finite nature of oil reserves in addition to consumer demand is driving research into renewable, biodegradable, inexpensive, and abun...
Nutritional Value of the Alcoholic Beverage “Parshot” as a Staple and Total Nutrition Food in Dirashe Special Worenda, Sounthern Ethiopia
The global incidence of malnutrition has seen a decreasing trend. However, it continues to remain a serious concern in Africa, where people are dependent on rain-fed agriculture and suffer from unstable climate that gove...
Colorimetric Artificial Nose for Monitoring Traditional Solid State Fermentation Process of Vinegar Pei
In China and Southeast Asian countries, the solid-state fermentation (SSF) process is maintained empirically, especially when to fed-batch fermentation by layers. The SSF process of Chinese vinegar is typical fed-batch f...