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

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dc.contributor.authorŠevčíková, Veronikacs
dc.contributor.authorAdámek, Martincs
dc.contributor.authorŠebestíková, Romanacs
dc.contributor.authorBurešová, Ivacs
dc.contributor.authorBúran, Martincs
dc.contributor.authorAdámková, Annacs
dc.contributor.authorZvonková, Magdalénacs
dc.contributor.authorSkowronková, Nelacs
dc.contributor.authorMatyáš, Jiřícs
dc.contributor.authorMlček, Jiřícs
dc.coverage.issue2cs
dc.coverage.volume24cs
dc.date.issued2024-01-07cs
dc.description.abstractThis 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.en
dc.formattextcs
dc.format.extent1-15cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationSENSORS. 2024, vol. 24, issue 2, p. 1-15.en
dc.identifier.doi10.3390/s24020352cs
dc.identifier.issn1424-8220cs
dc.identifier.orcid0000-0002-8668-863Xcs
dc.identifier.orcid0000-0003-2644-7698cs
dc.identifier.other186935cs
dc.identifier.researcheridL-9744-2018cs
dc.identifier.scopus9335592000cs
dc.identifier.urihttp://hdl.handle.net/11012/245211
dc.language.isoencs
dc.publisherMDPIcs
dc.relation.ispartofSENSORScs
dc.relation.urihttps://www.mdpi.com/1424-8220/24/2/352cs
dc.rightsCreative Commons Attribution 4.0 Internationalcs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/1424-8220/cs
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/cs
dc.subjectthermodynamic sensorsen
dc.subjectelectronic noseen
dc.subjectrheofermentometeren
dc.subjectdough fermentationen
dc.subjectmonitoringen
dc.subjectmealworm flouren
dc.subjectrice flouren
dc.titleNew Insights into the Comprehensive System of Thermodynamic Sensors and Electronic Nose and Its Practical Applications in Dough Fermentation Monitoringen
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-186935en
sync.item.dbtypeVAVen
sync.item.insts2025.02.03 15:41:18en
sync.item.modts2025.01.17 20:32:56en
thesis.grantorVysoké učení technické v Brně. Fakulta elektrotechniky a komunikačních technologií. Ústav mikroelektronikycs
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