The tomato sauce is a product of great importance for its massive production in Italy. Microbial contamination is a constant concern for the industries, causing severe economic losses, posing risks to consumers’ health and contributing to an enormous wasting of food. This work shows how the use of the Electronic Nose (EN) EOS 507C can be effective compare to the current procedures in the food production. EN composed of an array of thin film sensors, 6 Metal Oxide (MOX). All the samples were analyzed in parallel with classical chemical technique, like GC-MS with SPME.

Candida Milleri Detected by Electronic Nose in Tomato Sauce / Sberveglieri, Veronica; Matteo, Falasconi; Emanuela, Gobbi; E., Núñez Carmona; Giulia, Zambotti; Pulvirenti, Andrea. - In: PROCEDIA ENGINEERING. - ISSN 1877-7058. - ELETTRONICO. - 87:(2014), pp. 584-587. [10.1016/j.proeng.2014.11.556]

Candida Milleri Detected by Electronic Nose in Tomato Sauce

SBERVEGLIERI, VERONICA;PULVIRENTI, Andrea
2014

Abstract

The tomato sauce is a product of great importance for its massive production in Italy. Microbial contamination is a constant concern for the industries, causing severe economic losses, posing risks to consumers’ health and contributing to an enormous wasting of food. This work shows how the use of the Electronic Nose (EN) EOS 507C can be effective compare to the current procedures in the food production. EN composed of an array of thin film sensors, 6 Metal Oxide (MOX). All the samples were analyzed in parallel with classical chemical technique, like GC-MS with SPME.
87
584
587
Sberveglieri, Veronica; Matteo, Falasconi; Emanuela, Gobbi; E., Núñez Carmona; Giulia, Zambotti; Pulvirenti, Andrea
Candida Milleri Detected by Electronic Nose in Tomato Sauce / Sberveglieri, Veronica; Matteo, Falasconi; Emanuela, Gobbi; E., Núñez Carmona; Giulia, Zambotti; Pulvirenti, Andrea. - In: PROCEDIA ENGINEERING. - ISSN 1877-7058. - ELETTRONICO. - 87:(2014), pp. 584-587. [10.1016/j.proeng.2014.11.556]
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11380/1060697
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