Acta Scientific Computer Sciences

Research Article Volume 4 Issue 2

Applications of Nutritional Freshness Inspection Analysis by Electronic Nose (Machine Olfaction Technology)

Dewanand Atmaram Meshram1 and Dipti D. Patil2*

1Department of Information Technology, RMD Sinhgad School of Engineering Warje/SPPU, Pune, India
2Department of Information Technology, MKSSS’s Cummins College of Engineering for Women, SPPU, Pune, India

*Corresponding Author: Dipti D. Patil, Department of Information Technology, MKSSS’s Cummins College of Engineering for Women, SPPU, Pune, India.

Received: October 20, 2021; Published: January 31, 2022

Abstract

This literature aims to investigate the applications of the freshness of food products. Food product contains microorganism that can degrade the quality of the product. Good quality of food product has higher nutritional (protein) level will be beneficial to psychosocial human health status in current and future generations. Fresh foods with good smell and taste and high nutritional value are most important. Such new food products play an essential role in diet selection and metabolism. Literature suggests different methods distinguish well know samples with additional storage time and temperatures. Statistical analysis techniques describe envisaging quality control, process monitoring, freshness evaluation with shelf-life investigation, and authenticity assessment.


Keywords: Chemosensory; Electronic Nose (E-nose); Nutrition; Odors; Protein

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Citation

Citation: Dewanand Atmaram Meshram and Dipti D. Patil. “Applications of Nutritional Freshness Inspection Analysis by Electronic Nose (Machine Olfaction Technology)". Acta Scientific Computer Sciences 4.2 (2022): 97-104.

Copyright

Copyright: © 2022 Dewanand Atmaram Meshram and Dipti D. Patil. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




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Acceptance rate35%
Acceptance to publication20-30 days

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