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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Articles

Stability of electronic nose (e-nose) as determined by considering date-pits heated at different temperatures

Mohammad Shafiur RahmanDepartment of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod, OmanView further author information
,
Kutaila Al-FarsiDepartment of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod, OmanView further author information
,
Salha Saleh Al-MaskariDepartment of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod, OmanView further author information
&
Nasser Abdullah Al-HabsiDepartment of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod, OmanCorrespondence[email protected]
View further author information
Pages 850-857 | Received 26 Sep 2017, Accepted 08 Apr 2018, Published online: 29 May 2018

Figures & data

Figure 1. Effects of reference and standard on the performance as determined by CV (NS: no standard, NR: no reference, WS: with standard, WR: with reference).

Figure 1. Effects of reference and standard on the performance as determined by CV (NS: no standard, NR: no reference, WS: with standard, WR: with reference).

Figure 2. Effects of sample draw time on the performance as determined by CV.

Figure 2. Effects of sample draw time on the performance as determined by CV.

Figure 3. Effects of second purge on the performance as determined by CV.

Figure 3. Effects of second purge on the performance as determined by CV.

Figure 4. Effects of sample draw time on the performance as determined by CV.

Figure 4. Effects of sample draw time on the performance as determined by CV.

Figure 5. Effects of sample mass on the electrical signal of the e-nose sensors for different temperatures of treatments. A: 60°C, B: 100°C, C: 150°C.

Figure 5. Effects of sample mass on the electrical signal of the e-nose sensors for different temperatures of treatments. A: 60°C, B: 100°C, C: 150°C.

Figure 6. PCA of e-nose signals for the heated date-pits at different temperatures (100 g samples).

Figure 6. PCA of e-nose signals for the heated date-pits at different temperatures (100 g samples).

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