ELECTRONIC NOSE & E-TONGUE

1. APPLICATION OF ELECTRONIC NOSE AND E-TONGUE IN DAIRY, FOOD AND PHARMA INDUSTRY ELECTRONIC NOSE & E-TONGUE By: Mr. SURESHA. K.B. AICRP on PHT, UAS, GKVK

2. OUTLINE • INTRODUCTION • PROCESSING PATTERN • COMPARISION WITH BIOLOGICAL NOSE • ADVANTAGES & DISADVANTAGES • FUTURE • APPLICATION • E-TONGUE and ITS APPLICATION • CONCLUSION

3. INTRODUCTION • Electronic Nose is a device intended to detect odors or flavors. • The name E-nose comes from the expression E-sensing

5. ELECTRONIC NOSE It is a modular system comprising a set of sensors which detect odours & transduce the chemical quantity into electrical signals, followed by appropriate signal conditioning and processing to classify known odours.

9. COMPARISION OF ELECTRONIC NOSE WITH BIOLOGICAL NOSE Lungs Pump Mucus,hair, Membrane  Inlet sampling system Olfactory Epithelium  Sensors Nerve Impulses  Electrical signal Neural n/w  Pattern recognition system system

10. PROCESSING PATTERN :-

11. Schematic Diagram of E-NOSE Pattern recognition system

12. SENSORS IN E-NOSE and E_TONGUE

13. Types of Electronic Nose

14. Why is an Electronic Nose Better? • Trained human ‘sniffers’ are expensive • Individuals vary • Hazardous Chemicals • Can be done in real time for long periods

15. Advantage & Disadvantages • Advantages • Compact device • High portability • High reliability • High versatility • Disadvantages • High cost • Time delay between successive tests • Insensitivity to some species • According to application, e-nose used is changed

16. Applications • Food industry • Medicine • Environmental monitoring • Military • Space stations • Multimedia

19. Application in Dairy Products Ageing of milk and shelf-life prediction an accuracy of ±0.62 and ±0.88 days (Marsili, R.T., 2000) Classification of off-flavours in milk able to discriminate down to 10% of boiled milk into reference milk, compared to 30% for a sensory panel. (MULVILLE, 2000) Classification of bacteria cultures in milk The discrimination of three different disinfection–resistant bacteria (Pseudomonas, Cedeceaand Serratia) (Haugen,2001) The classification of cultures of Pseudomonas fluorescens, P. aureofaciensand P. putrefaciensin milk. (MARSILI, 1999)

20. Classification by the cheese variety the discrimination of four different Swiss cheese samples (0%-fat, 33%-fat, sharp and bland) together with a Jarlsburg cheese. (JOU and HARPER, 1998) Classification of cheese by the ripening stage a fairly good discrimination between 20 days and 4 months old samples. (Contarini et. al., 2001)

21. Classification by the geographical origin of a dairy product A: Austria, D:Germany, F:France and Fi: Finland

22. Future of the Electronic Nose • Research is being done on IC E-Noses • Miniaturizing Current Technology • Combination of several sensors • Manufacture of olfactory nerves • Less expensive more sensitive E-nose

23. Electronic Tongue(E-TONGUE)

24. Electronic tongue(E-TONGUE) • The electronic tongue is an instrument that measures and compares tastes. • In the biological mechanism, taste signals are transducted by nerves in the brain into electric signals. • E-tongue sensors process is similar: they generate electric signals as potentiometric variations. • Taste quality perception and recognition is based on building or recognition of activated sensory nerve patterns by the brain and on the taste fingerprint of the product. This step is achieved by the e-tongue’s statistical software which interprets the sensor data into taste patterns.

25. E-TONGUE- Range of applications Juices and beverage products • Analyze flavour ageing in beverages (for instance fruit juice, alcoholic or non alcoholic drinks, flavored milks) • Quantify bitterness or “spicy level” of drinks or dissolved compounds (e.g. bitterness measurement and prediction of teas) • To discriminate and recognize among red wines based on denomination, origin, grape variety and vintage • To differentiate between tea samples from different geographic regions and quality grades. Pharmaceutical products • Quantify taste masking efficiency of formulations (tablets, syrups, powders, capsules, lozenges…) • Analyze medicines stability in terms of taste • Benchmark target products.todetect bitterness of quinine hydrochloride, one of the more bitter drugs, • to evaluate bitterness in a solution of a drug in water and several marketed products to determine taste-masking effectiveness of formulations.

26. Application of E-Tongue • To classify milk based on producer and origin, • To monitor changes in pro-biotic fermented milk during storage, • To recognize acid, salty and umami tastes, bitter and sweet tastes, • To detect goat milk adulteration with bovine milk • To differentiate non-alcoholic beverage groups with different added fruit juice contents. • To differentiate different oils based on type and origin • To classify honey samples from different floral and geographic origins. • Used for predicting levels of sodium chloride (NaCl), sodium nitrate (NaNO2) and potassium nitrate (KNO3) in minced meat.

27. Mixed Technologies (E-Tongue, E-Nose and E-Eye) • Sensory panels may not always be available, or QC personnel may not be consistent in evaluating samples, hence the urge to use fast and reliable instrumental techniques. • In an ideal world, specifications are determined by trained and consumer panels using preference mapping and the electronic sensors are calibrated to a set of criteria that correlate with sensory data. • Multi-sensors approach would more closely reflect the complexity of human perception. • Prediction of sensory characteristics and their relationship to quality of apple juices was accomplished using e-tongue and e-nose. • An electronic panel (e-nose, e-tongue and e-eye) was used to characterize organoleptic characteristics of virgin olive oil samples from different olive varieties for degree of bitterness. • The potential use of e-nose and e-tongue technology is desirable for fast analysis of samples to replace or complement sensory panels.

28. Conclusion • Humans are not well suited for repetitive or boring tasks that are better left to machines. Here the application of E-nose is very useful. • Researches are still going on to make electronic nose much more compact than the present one and to make electronic nose I.C.s. • E-Tongue is best suited for food and phrma where tasting is impossible by human beings • In future we might be able to manufacture olfactory nerves.

29. THANK YOU