Development of an electronic nose for determining the freshness of fish by the desorption constants of sensors

An electronic nose (NE) reduced in size, based on commercial sensors array with a particular thermally stabilized chamber and an advanced processing algorithm was developed. In this work using a heater system that controls the temperature of the sensors chamber, it was possible to study the desorption process on SnO2 sensor array. Data signal of sensors applying a two exponential decay functions were analyzed in order to determine the desorption constants. These constants were used to measure the fish freshness using the PCA algorithm. This is a first approach using this method that shows the ability of the EN to detect interruptions during the cold storage. Fil: Vorobioff, Juan. Comisión Nacional de Energía Atómica; Argentina Fil: Rodriguez, Daniel Fabian. Universidad de Buenos Aires. Facultad de Ingeniería; Argentina. Comisión Nacional de Energía Atómica; Argentina