Control of Microwave Drying Process Through Aroma Monitoring

Aroma variation during food processing is of great concern tofood industry. The obstacles for an online aroma monitoring and control system are the speed and convenience of the aroma detection. In this study an ultra fast gas chromatograph (zNose™; 7100 Fast GC Analyzer, Electronic Sensor Technology...

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Bibliographic Details
Published in:Drying technology 2010-05, Vol.28 (5), p.591-599
Main Authors: Raghavan, G. S. V., Li, Zhenfeng, Wang, Ning, Gariépy, Yvan
Format: Article
Language:English
Subjects:
Algorithms
Apple
Aroma
Carrot
Control systems
Daucus
Drying
Dynamical systems
Dynamics
Electronic nose
Food processing industry
Fuzzy control
Fuzzy logic
Malus
Microwave drying
Microwaves
Monitoring
Odors
Sensors
Smell
Temperature
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Summary:Aroma variation during food processing is of great concern tofood industry. The obstacles for an online aroma monitoring and control system are the speed and convenience of the aroma detection. In this study an ultra fast gas chromatograph (zNose™; 7100 Fast GC Analyzer, Electronic Sensor Technology, Newbury Park, CA), was employed to detect food aroma. A real-time aroma monitoring system to control a microwave drying process was designed. Detected aroma signals were analyzed with a fuzzy logic algorithm to dynamically determine drying temperatures during the drying process. An automatic phase controller was used to adjust the microwave power level to meet the temperature requirement. Carrot and apple were used as samples to test the system. Based on the fuzzy-controlled temperature profiles, simple linear control methods were further developed to imitate fuzzy logic control where the assistance of zNose™ was unnecessary. Results have shown that the newly developed control strategies can improve the quality of products undergoing microwave drying in terms of aroma retention.
ISSN:0737-3937
1532-2300
DOI:10.1080/07373931003788049