uses of computer aided sensory device for food evaluation

1. COMPUTER AIDED
SENSORY
EVALUATION
SUBMITTED TO : Dr . Anil Chauhan
SUBMITTED BY : Deepak Kumar Singh
22412MDT005
M.TECH DAIRY TECHNOLOGY 1ST YEAR

2. CONTENTS
• DEFINITION OF SENSORY EVALUATION
• HUMAN SENSE
• HUMAN SENSE VS COMPUTER SENSE
• COMPUTER AIDED SENSORY EVALUATION
• E-TONGUE
• COMPONENTS OF E-TONGUE
• WORKING OF E-TONGUE
• E-NOSE
• PARTS & WORKING OF E-NOSE
• TEXTURE PROFILE ANALYSIS (TPA)
• TPA PARAMETERS
• APPLICATION

3. Sensory Evaluation has been defined as ''A scientific discipline used to evoke, measure, analyze and interpret
reactions to those properties of foods and materials as they are perceived by senses of sight, smell, taste,
touch, and hearing."
DEFINITION
OBJECTIVE OF SENSORY EVALUATION
• To study the sensory evaluation of dairy products for use of
research.
• To provide useful and timely information and recommendation about
sensory evaluation of the dairy products.
• To develop methods and procedure relating sensory and analytical
information for use in research, quality control and quality
assurance.
• To find out most cost effective and efficient method to obtain
sensory information.

4. HUMAN SENSES

5. HUMAN SENSES VS COMPUTER SENSES
HUMAN SENSES
SIGHT
HEARING
TASTE
SMELL
TOUCH
COMPUTER SENSES
COLOUR DETECTOR
SOUND DETECTOR
E-TONGUE
E-NOSE
TEXTURE INSTRUMENT

6. COMPUTER AIDED SENSORY EVALUATION
These are specially designed hardware
and software for the purpose of sensory
evaluation of food products and
beverages
E-nose
E-tongue
Texture profile analysis

7. E-TONGUE
 The electric tongue can be defined as an analytical instrument that contain an
array of chemical sensors capable to characterise complex liquid samples (
latha & Lakshmi et al ., 2012)
 The name of the electronic tongue was given for its similarity to the
taste sense of humans. Other chemical sensors would generally detect
a target chemical substance specifically. Yet, the taste receptors that
are on our tongue do not recognize individually every chemical
substance. The taste sensors used on the e-tongue work in a similar
way to those on our tongue. They both are nonspecific and low-
selective, which is also called global selectivity.
 Taste and smell are very linked to the person's perception and interpretation
capacity to translate the information received. In this context, taste sensors
and electronic tongue can be the route to go for a non-biased and quantified
evaluation of taste.

8. COMPONENTS OF E-TONGUE
 An electronic tongue is an instrument which
comprises of electrochemical cell ,sensory
array and appropriate recognition system
 Sensory array consists of broadly tuned (non
specific )potentiometric metal based
electrodes that are treated with variety of
common anion salt in solution
 Appropriate recognition system are capable
of recognizing simple or complex soluble
non volatile molecules which forms taste of
a sample

9. WORKING OF E-TONGUE
• When eating a beverage or food, it triggers those sensory organs located on the tongue.
Each of them is composed of 50-100 cells and are receptors for a very wide range of
chemical substances. If activated by one of those chemicals, it enables the perception of
the associated taste.
• To this end, the taste information is converted into a change in electrical potential that is
transmitted to taste nerves.
• The taste sensors were conceived taking nature as a source of inspiration. Indeed, the
working principle of a taste sensor and the electronic tongue follow the same path of
processing the information
• When we present a sample to the sensors their non-specific, semi-selective properties
allow them to generate an overview of its gustatory traits

10. E-NOSE
• The electronic nose is a device that detects the smell more effectively
than human sense of smell
• An electronic nose consists of a mechanism for chemical detection
.The electronic nose is an intelligent sensing device that use an array
of gas sensor which are overlapping selectively along with a pattern
reorganization component
• The smell are consist of molecules , which has a specific size and
shape .Each of these molecules has a corresponding sized and shaped
receptor in the human nose when a specific receptor receives a
molecule it sends a signal to the brain and brain identifies the smell
associated with the particular molecule
• The electronic noses work in a similar manner of human . The
electronic nose uses sensors as the receptor
• When a specific sensor receives the molecules .It transmits the signal
to a program for processing rather to brain.

11. PARTS & WORKING OF E-NOSE
The E-Nose consist of three major parts
• Detecting System
• Computing System
• Delivery System

12. TEXTURE PROFILE ANALYSIS (TPA)
Texture Profile Analysis is a popular double
compression test for determining the textural
properties of foods.
t is occasionally used in other industries, such as
pharmaceuticals, gels, and personal care.
During a TPA test samples are compressed twice
using a texture analyzer to provide insight into how
samples behave when chewed.
The TPA test was often called the "two bite test"
because the texture analyzer mimics the mouth's
biting action.

13. TPA PARAMETERS
TPA parameters, which we define as a measure of how well a product fights to regain its
original shape and size.
PARAMETERS
Hardness
The peak force that occurs
during the first compression.
The hardness need not occur
at the point of deepest
compression, although it
typically does for most
products.
Fracturability
Not all products fracture; but when they do
fracture the Fracturability point occurs
where the plot has its first significant peak
(where the force falls off) during the probe's
first compression of the product.
Cohesiveness
How well the product
withstands a second
deformation relative to its
resistance under the first
deformation.
Springiness
How well a product physically springs back after it has
been deformed during the first compression and has
been allowed to wait for the target wait time between
strokes. The spring back is measured at the down-stroke
of the second compression.
Gumminess (semi-solids)
Gumminess applies only to semi-solid
products and is Hardness * Cohesiveness
Chewiness (solids)
Chewiness applies only to solid products
and is calculated as Gumminess *
Springiness

14. APPLICATION
ANALYSE FLAVOUR AGEING IN BEVARAGES
QUANTIFY TASTE MASKING EFFICIENCY OF
FORMULATION
ANALYSE MEDICINE STABILITY IN TERMS OF
TASTE
MONITOR ENVIRONMENTAL PARAMETER
BENCHMARK TARGET PRODUCT
QUANTIFY BITTERNESS OR SPICY LEVEL OF
BEVERAGES

15. CONCLUSION
Using humans is still an acceptable option and is often the way to go. Yet, there are situations when
human expert panels cannot, or should not be used.
Here are a few examples:
•Repetitive quality control on an industrial processing line with a high volume of samples and
precise and consistent results are wanted
•Samples that could potentially be toxic such as tasting of drugs, pharmaceuticals, evaluate food
spoilage, or alcoholic drinks
•Unappealing and unappetizing samples such as dogs or cats food
•Economic reasons, and financial expenses but also a waste of time for recruitment, training,
tests and supervising the session.
•If you want a globally understandable taste representation of your product.
Whereas computerized sensory evaluation reduce the time taken for evaluation and reduces
biasness arising out of human sensory evaluation method and brings uniformity in the results
produced

16. REFERENCES
E-Tongue : UK agents: New-Food Innovation Ltd
Elprocus : How Does an Electronic Nose Work?
Computer-assisted sensory evaluation - A step towards artificial intelligence in
perceiving food and beverage by Venkata Satish Kuchi , Ch Sai Ratna Sharavani , &
Arghya Mani et al .; 2018
https://www.slideshare.net/omar-alajil/computer-aided-sensory-evaluation