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논문 상세정보

Prediction of the Freshness for Soybean Curd by the Electronic Nose in the Fluctuating Temperature Condition


Freshness of stored soybean curd as sensitivity ($R_{gas}/R_{air}$) was evaluated at 48-50 hr intervals using electronic nose at regular sequential square-wave temperatures between $4\;-\;10^{\circ}C$. Obtained kinetic data from apparent first principal component score $(PC1)_{app}$ and storage time were used for prediction of freshness. Percentage difference between predicted and actual values of stored soybean curd was less than 8.9% under fluctuating temperature condition.

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참고문헌 (13)

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이 논문을 인용한 문헌 (3)

  1. 2005. "" Food science and biotechnology, 14(4): 537~539 
  2. 2005. "" Food science and biotechnology, 14(4): 554~557 
  3. Chung, Seo-Jin ; Lim, Chae-Ran ; Noh, Bong-Soo 2008. "Understanding the Sensory Characteristics of Various Types of Milk Using Descriptive Analysis and Electronic Nose" 한국식품과학회지 = Korean journal of food science and technology, 40(1): 47~55 

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