CME Journal of Medical Microbiology

More Knowledge About New Technique Used in Food Inspection

Abstract

Fahim A. Shaltout

The Electronic noses are devices able to characterize and differentiate the aroma profiles of the various foods, especially the meat and the meat products. During the recent years advanced method the Electronic noses have been widely used in the food analysis and proved to provide a fast, simple, non expensive and non destructive method of the food assessment and quality control. The aim of this review article is to summarize the important characters of the analytic technique and to present basic fields and the typical areas of the Electronic nose use as well as the most commonly used sensor types and the patterns for the Electronic nose design. The Prospects for the future development of this technique are presented. The Methods and the researches may be a guideline for the practical Electronic nose use.

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