سامانه همایش های دانشگاه جیرفت

صفحه اصلی / سومین همایش بین المللی و چهارمین همایش ملی کشاورزی، محیط زیست و امنیت غذایی

Potential Application of Gas Sensors to Evaluate the Quality and Classification of Spices and Medicinal Plants

نویسندگان :

Mhadi Ghasemi-Varnamkhasti¹

1- دانشگاه شهرکرد

کلمات کلیدی :

Gas sensors،Medicinal plants،Spices

چکیده :

Spices are one of the most valuable herbs used in the food industry and medical science and due to the difference in quality and price between different species, detection, classification and separation based on purity and degree of quality are of great importance. Spices are produced in a variety of countries, including India, Pakistan, China, and East Asian and South Asian countries. The difference in the percentage of aromatic constituents in different types of spices from different regions has led to a distinction between spices. Also, profitable individuals for economic purposes and more profit without regard to the general health of the community will lead to the creation of fraud in different types of spices. The most important of these frauds is the addition of volatile ingredients such as cubeb pepper and palm kernel powder in black pepper, walnut skin and hazelnut powder in cinnamon and adding chickpea flour and starch to turmeric. In many cases, with increasing volatility, fraudsters are forced to use food colors to cover fraud. Techniques such as panel tests, gas chromatography, machine vision and taste machine have been used to identify spices. However, in this paper, an array of gas sensors (olfactory machine technology) that simulate the human sense of odor is introduced and the research that has been done in this regard is reviewed.