SBIR Phase II: Fish Freshness Quality Sensor

SBIR 第二阶段：鱼类新鲜度质量传感器

• 批准号: 9983412
• 负责人: Dean Smith
• 金额: $ 39.38万
• 依托单位: SENSOR RESEARCH AND DEVELOPMENT CORPORATION
• 依托单位国家: 美国
• 项目类别: Standard Grant
• 财政年份: 2000
• 资助国家: 美国
• 起止时间: 2000-07-01 至 2002-06-30
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=9983412&HistoricalAwards=false
• 关键词: SBIR; Phase; II; Fish; Freshness

This Small Business Innovation Research (SBIR) Phase II project will further the design, development, construction, and evaluation of a prototype fish freshness sensor based on the successful Phase I feasibility demonstration of using an array of semiconducting metal oxide chemiresistive sensors for quantitative fish freshness quality determination. The advantages of this approach to fish freshness monitoring is that the array data will provide information about the complex gases emitted by fish during degradation and will provide a basis for signal processing techniques to quantify the fish freshness. The Phase II research is directed towards extending the Phase I demonstration of determining the freshness of Atlantic salmon to other species of fish and to a wider variety of fish handling procedures. The fish freshness sensor data will be compared with results from a gas chromatograph mass spectrometer and a sensory evaluation panel of trained individuals. A field-deployable prototype will be tested on location at fish processing plants to non-destructively determine the degree of degradation of fresh marine fin fish.

这项小型企业创新研究（SBIR）第二阶段项目将基于成功的I期可行性，进一步对鱼类新鲜传感器的设计，开发，构造和评估，以证明使用一系列半导体金属氧化物化学抗化性传感器来定量鱼类新鲜度质量确定。 这种鱼类新鲜度监测方法的优点是，阵列数据将提供有关降解过程中鱼类发射的复杂气体的信息，并将为信号处理技术提供量化鱼类新鲜度的基础。 第二阶段的研究是针对I阶段的展示，即确定大西洋鲑鱼对其他鱼类的新鲜度以及更广泛的鱼类处理程序。 FISH新鲜传感器数据将与气相色谱质谱仪的结果和受过训练的个体的感觉评估面板进行比较。 将在鱼类加工厂的位置进行检验，以非毁灭性地确定新鲜海洋鳍鱼的降解程度。