Monitoring of black tea fermentation process using electronic nose

Journal of Food Engineering

Volumn 80, Issue 4, 2007, Pages 1146-1156

  Bhattacharyya, Nabarun ^a   Seth, Sohan ^b   Tudu, Bipan ^b   Tamuly, Pradip ^c   Jana, Arun ^a   Ghosh, Devdulal ^a   Bandyopadhyay, Rajib ^b   Bhuyan, Manabendra ^d  

^a CENTRE FOR DEVELOPMENT OF ADVANCED COMPUTING   (India)

^b JADAVPUR UNIVERSITY   (India)

^c Tea Research Association   (India)

^d TEZPUR UNIVERSITY   (India)

Author keywords

2 Norm; CTC; Electronic nose; Fermentation; Mahalanobis distance; Sensors; Singular value decomposition (SVD)

Indexed keywords

FERMENTATION; FLOW OF FLUIDS; FRAGRANCES; MOISTURE; OXIDATION; SENSORS;

DETECTABLE PARAMETERS; ELECTRONIC NOSES; MAHALANOBIS DISTANCE METHOD (MDM); SINGULAR VALUE DECOMPOSITION (SVD);

BEVERAGES;

CAMELLIA SINENSIS;

EID: 33846235845     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.09.006     Document Type: Article

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