Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Prediction of the Freshness for Soybean Curd by the Electronic Nose in the Fluctuating Temperature Condition

  • Youn, Aye-Ree (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Women's University)
  • Published : 2005.06.30
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Abstract

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.

Keywords

References

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