Publication detail

New Insights into the Comprehensive System of Thermodynamic Sensors and Electronic Nose and Its Practical Applications in Dough Fermentation Monitoring

ŠEVČÍKOVÁ, V. ADÁMEK, M. ŠEBESTÍKOVÁ, R. BUREŠOVÁ, I. BÚRAN, M. ADÁMKOVÁ, A. ZVONKOVÁ, M. SKOWRONKOVÁ, N. MATYÁŠ, J. MLČEK, J.

Original Title

New Insights into the Comprehensive System of Thermodynamic Sensors and Electronic Nose and Its Practical Applications in Dough Fermentation Monitoring

Type

journal article in Web of Science

Language

English

Original Abstract

This study focuses on an applicability of the device designed for monitoring dough fermentation. The device combines a complex system of thermodynamic sensors (TDSs) with an electronic nose (E-nose). The device’s behavior was tested in experiments with dough samples. The configuration of the sensors in the thermodynamic system was explored and their response to various positions of the heat source was investigated. When the distance of the heat source and its intensity from two thermodynamic sensors changes, the output signal of the thermodynamic system changes as well. Thus, as the distance of the heat source decreases or the intensity increases, there is a higher change in the output signal of the system. The linear trend of this change reaches an R2 value of 0.936. Characteristics of the doughs prepared from traditional and non-traditional flours were successfully detected using the electronic nose. To validate findings, the results of the measurements were compared with signals from the rheofermentometer Rheo F4, and the correlation between the output signals was closely monitored. The data after statistical evaluation show that the measurements using thermodynamic sensors and electronic nose directly correlate the most with the measured values of the fermenting dough volume. Pearson’s correlation coefficient for TDSs and rheofermentometer reaches up to 0.932. The E-nose signals also correlate well with dough volume development, up to 0.973. The data and their analysis provided by this study declare that the used system configuration and methods are fully usable for this type of food analysis and also could be usable in other types of food based on the controlled fermentation. The system configuration, based on the result, will be also used in future studies.

Keywords

thermodynamic sensors; electronic nose; rheofermentometer; dough fermentation; monitoring; mealworm flour; rice flour

Authors

ŠEVČÍKOVÁ, V.; ADÁMEK, M.; ŠEBESTÍKOVÁ, R.; BUREŠOVÁ, I.; BÚRAN, M.; ADÁMKOVÁ, A.; ZVONKOVÁ, M.; SKOWRONKOVÁ, N.; MATYÁŠ, J.; MLČEK, J.

Released

7. 1. 2024

Publisher

MDPI

ISBN

1424-8220

Periodical

SENSORS

Year of study

24

Number

2

State

Swiss Confederation

Pages from

1

Pages to

15

Pages count

15

URL

https://www.mdpi.com/1424-8220/24/2/352

Full text in the Digital Library

http://hdl.handle.net/11012/245211

BibTex

@article{BUT186935,
  author="Veronika {Ševčíková} and Martin {Adámek} and Romana {Šebestíková} and Iva {Burešová} and Martin {Búran} and Anna {Adámková} and Magdaléna {Zvonková} and Nela {Skowronková} and Jiří {Matyáš} and Jiří {Mlček}",
  title="New Insights into the Comprehensive System of Thermodynamic Sensors and Electronic Nose and Its Practical Applications in Dough Fermentation Monitoring",
  journal="SENSORS",
  year="2024",
  volume="24",
  number="2",
  pages="1--15",
  doi="10.3390/s24020352",
  issn="1424-8220",
  url="https://www.mdpi.com/1424-8220/24/2/352"
}