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Sevcikova V, Adamek M, Sebestikova R, Buresova I, Buran M, Adamkova A, Zvonkova M, Skowronkova N, Matyas J, Mlcek J. New Insights into the Comprehensive System of Thermodynamic Sensors and Electronic Nose and Its Practical Applications in Dough Fermentation Monitoring. SENSORS (BASEL, SWITZERLAND) 2024; 24:352. [PMID: 38257447 PMCID: PMC10818983 DOI: 10.3390/s24020352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/20/2023] [Accepted: 01/05/2024] [Indexed: 01/24/2024]
Abstract
This 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.
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Affiliation(s)
- Veronika Sevcikova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (V.S.); (A.A.); (M.Z.); (N.S.)
| | - Martin Adamek
- Department of Automation and Control Engineering, Faculty of Applied Informatics, Tomas Bata University in Zlin, Nad Stranemi 4511, 760 05 Zlin, Czech Republic;
| | - Romana Sebestikova
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (R.S.); (I.B.)
| | - Iva Buresova
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (R.S.); (I.B.)
| | - Martin Buran
- Department of Microelectronics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Technicka 3058/10, 616 00 Brno, Czech Republic;
| | - Anna Adamkova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (V.S.); (A.A.); (M.Z.); (N.S.)
| | - Magdalena Zvonkova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (V.S.); (A.A.); (M.Z.); (N.S.)
| | - Nela Skowronkova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (V.S.); (A.A.); (M.Z.); (N.S.)
| | - Jiri Matyas
- Centre of Polymer Systems, University Institute, Tomas Bata University in Zlin, Trida Tomase Bati 5678, 760 01 Zlin, Czech Republic;
| | - Jiri Mlcek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (V.S.); (A.A.); (M.Z.); (N.S.)
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Adamek M, Mlcek J, Skowronkova N, Zvonkova M, Jasso M, Adamkova A, Skacel J, Buresova I, Sebestikova R, Cernekova M, Buckova M. 3D Printed Fused Deposition Modeling (FDM) Capillaries for Chemiresistive Gas Sensors. SENSORS (BASEL, SWITZERLAND) 2023; 23:6817. [PMID: 37571598 PMCID: PMC10422458 DOI: 10.3390/s23156817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 07/28/2023] [Accepted: 07/29/2023] [Indexed: 08/13/2023]
Abstract
This paper discusses the possible use of 3D fused deposition modeling (FDM) to fabricate capillaries for low-cost chemiresistive gas sensors that are often used in various applications. The disadvantage of these sensors is low selectivity, but 3D printed FDM capillaries have the potential to increase their selectivity. Capillaries with 1, 2 and 3 tiers with a length of 1.5 m, 3.1 m and 4.7 m were designed and manufactured. Food and goods available in the general trade network were used as samples (alcohol, seafood, chicken thigh meat, acetone-free nail polish remover and gas from a gas lighter) were also tested. The "Vodka" sample was used as a standard for determining the effect of capillary parameters on the output signal of the MiCS6814 sensor. The results show the shift of individual parts of the signal in time depending on the parameters of the capillary and the carrier air flow. A three-tier capillary was chosen for the comparison of gas samples with each other. The graphs show the differences between individual samples, not only in the height of the output signal but also in its time characteristic. The tested 3D printed FDM capillaries thus made it possible to characterize the output response by also using an inexpensive chemiresistive gas sensor in the time domain.
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Affiliation(s)
- Martin Adamek
- Department of Automation and Control Engineering, Faculty of Applied Informatics, Tomas Bata University in Zlin, Nad Stranemi 4511, 760 05 Zlin, Czech Republic;
- Department of Microelectronics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Technicka 3058/10, 616 00 Brno, Czech Republic;
| | - Jiri Mlcek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (N.S.); (M.Z.); (M.J.); (M.B.)
| | - Nela Skowronkova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (N.S.); (M.Z.); (M.J.); (M.B.)
| | - Magdalena Zvonkova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (N.S.); (M.Z.); (M.J.); (M.B.)
| | - Miroslav Jasso
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (N.S.); (M.Z.); (M.J.); (M.B.)
| | - Anna Adamkova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (N.S.); (M.Z.); (M.J.); (M.B.)
| | - Josef Skacel
- Department of Microelectronics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Technicka 3058/10, 616 00 Brno, Czech Republic;
| | - Iva Buresova
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (I.B.); (R.S.)
| | - Romana Sebestikova
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (I.B.); (R.S.)
| | - Martina Cernekova
- Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic;
| | - Martina Buckova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (N.S.); (M.Z.); (M.J.); (M.B.)
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