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.

该小型企业创新研究 (SBIR) 第二阶段项目将基于第一阶段成功的使用一系列半导体金属氧化物化学电阻传感器定量鱼类新鲜度的可行性论证，进一步设计、开发、构建和评估原型鱼类新鲜度传感器质量测定。 这种鱼类新鲜度监测方法的优点在于，阵列数据将提供有关鱼类在降解过程中排放的复杂气体的信息，并为量化鱼类新鲜度的信号处理技术提供基础。 第二阶段研究旨在将确定大西洋鲑鱼新鲜度的第一阶段示范扩展到其他鱼类和更广泛的鱼类处理程序。 鱼新鲜度传感器数据将与气相色谱质谱仪和经过培训的人员感官评估小组的结果进行比较。 将在鱼类加工厂对可现场部署的原型进行测试，以非破坏性地确定新鲜海鳍鱼的降解程度。