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电子鼻检测鲢鱼新鲜度的试验参数优

, PP. 129-132

Keywords: 鲢鱼,新鲜度,电子鼻,虚拟仪器

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Abstract:

以虚拟仪器和仿生嗅觉技术为基础,用储藏在4℃的鲢鱼为样品,用自行研制的四气体传感阵列的电子鼻测量系统研究了采样方式、采样时间和样品质量对新鲜度测量的影响,采用PCA(主成分)对试验结果进行分析。试验结果表明,改进的自由扩散法可以代替传统顶空生成法的采样方式,简化了测量系统;确定最佳测量条件为样品质量60g、自由扩散法采样和连续采集

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