DEVELOPMENT OF ELECTRONIC TONGUE FOR SORGHUM QUALITY DETECTION

Suraj Kshirsagar, R.P.Mudhalwadkar

Abstract: Due to insufficient and improper facility of storage available in India many grains affects by quality. Quality changes over time due to many things, one of them is moisture content of the cereals. This paper presents the design of a low-cost electronic tongue system with a personal computer based decision making system. Generally, this kind of concept for food quality determination has been used since many years for liquid food samples like coke, water, tea etc. Here the noble approach is applied for solid cereal food like sorghum, wheat etc. The designed system is able to implement Voltammetry measurement with standard three electrode configuration. Gold silver platinum and copper are used as electrode. Lab-View from National Instrumentations is used to generate and gather the signals to and from electronic tongue setup. The data obtained from the electrochemical measurement of samples made from different variety of sorghum are applied to the artificial neural network analysis. First, the network is trained for different known samples which are categorized into 3 different classes on the basis of the varieties. The network is found to able discriminate them all accordingly.. The next experiment has shown that with the e-tongue graduation of the sample based on quality of the cereal sample can be done, where the quality is affected due to the moisture.

Keywords: Neural networks, Electronic tongue, Feature extraction, Cereals, Food quality etc.

DOI: https://doi.org/10.15623/ijret.2015.0404071