A fuzzy technique for food- and water quality assessment with an electronic tongue
Fuzzy Sets and Systems
Improving ion-sensitive field-effect transistor selectivity with backpropagation neural network
WSEAS Transactions on Circuits and Systems
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Feasible efforts have been made to mimic the human gustatorysystem through an "artificial tongue". This devicecomprises an array of sensing units that is able to differentiatetastes with a higher sensitivity than the biological system.Experimental results indicate that when the data generatedby such sensing units are handled by artificial neuralnetworks, this "artificial tongue" can successfully discriminatewines of different winemakers, vintage and grapes, aswell as different brands of mineral water, distilled water andMilli-Q water. The accuracy achieved by the experimentssuggests that the sensing units may be used to detect abnormalchemical substances in a production line or even set anew approach to control quality standards in food industry.