用于啤酒质量快速评定的智能光纤探头

IF 5.3 2区 农林科学 Q1 ENGINEERING, CHEMICAL
Felipe Oliveira Barino, João Victor Calderano, Renato Luiz Faraco-Filho, Alexandre Bessa dos Santos
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引用次数: 0

摘要

介绍了一种用于啤酒质量评价的新型光纤传感器。该传感器是基于一个模态马赫-曾德尔干涉仪(MZI)结合一个长周期光栅(LPG)对。MZI是一种高灵敏度的设备,能够测量啤酒样品的光学特性,以识别其品牌和批次。我们通过将MZI应用于三个不同批次的商业啤酒品牌来证明其性能。采用线性判别分析(LDA)、Jeffries-Matusita距离和基于密度的含噪声应用空间聚类(DBSCAN),我们识别了啤酒样本之间的相似性和差异性。我们的结果证明了MZI区分啤酒品牌和批次的能力。此外,我们在其中一个批次中发现了差异,这表明存在潜在的质量问题。这种方法为啤酒质量监测提供了一种非破坏性、实时、低成本的解决方案,符合工业4.0的原则。我们的研究为提高啤酒行业质量评估的效率和有效性做出了重大贡献。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Intelligent optical fiber probe for rapid beer quality assessment
This paper presents a novel optical fiber sensor for beer quality assessment. The sensor is based on a modal Mach–Zehnder interferometer (MZI) incorporating a long period grating (LPG) pair. The MZI is a highly sensitive device capable of measuring the optical properties of beer samples to identify their brands and lots. We demonstrated the performance of the MZI by applying it to three commercial beer brands with different lots. Employing linear discriminant analysis (LDA), Jeffries-Matusita distance, and density-based spatial clustering of applications with noise (DBSCAN), we identified similarities and differences among beer samples. Our results demonstrate the MZI’s capability to separate beer brands and lots. Additionally, we detected a discrepancy in one of the lots, indicating a potential quality issue. This method offers a non-destructive, real-time, and low-cost solution for beer quality monitoring that aligns with the principles of Industry 4.0. Our research contributes significantly to the ongoing efforts to enhance the efficiency and effectiveness of quality assessment in the beer industry.
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来源期刊
Journal of Food Engineering
Journal of Food Engineering 工程技术-工程:化工
CiteScore
11.80
自引率
5.50%
发文量
275
审稿时长
24 days
期刊介绍: The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.
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