This paper presents a novel multiobjective wrapper approach using dynamic social impact theory based optimizer (SITO) and moving window time slicing (MWTS) for the performance enhancement of an electronic nose (EN). SITO, in conjunction with principal component analysis (PCA) and support vector machines (SVMs) classifier, has been used for the classification of samples collected from the single batch production of Kangra orthodox black tea (Camellia sinensis (L.) O. Kuntze). The work employs a novel SITO assisted MWTS (SITO-MWTS) technique for identifying the optimum time intervals of the EN sensor array response, which give the maximum classification rate. Results show that, by identifying the optimum time slicing window positions for each...
An electronic nose (E-nose) was employed to detect the aroma of green tea after different storage ti...
The data collected from electronic nose systems are multidimensional and usually contain a lot of re...
Fermentation is an important process in tea manufacturing cycle and proper fermentation of tea leave...
This paper presents a novel multiobjective wrapper approach using dynamic social impact theory based...
An electronic nose (E-nose), comprising eight metal oxide semiconductor (MOS) gas sensors, was used ...
The electronic nose system is widely used in tea aroma detecting, and the sensor array plays a funda...
Caraway is one of the most consumed medicinal spice around the world. Different cultivars of caraway...
In this paper we have used a metal oxide sensor (MOS) based electronic nose (EN) to analyze five tea...
In this paper we have used a metal oxide sensor based electronic nose (EN) to analyse five tea sampl...
An electronic nose (e-nose) equipped with a stable temperature controller has been successfully deve...
In this study, a portable electronic nose (E-nose) was self-developed to identify rice wines with di...
Abstract The data collected from electronic nose systems are multidimensional and usually contain a ...
Assessment of black tea quality is a difficult task due to the presence of a large number of chemica...
In this paper, we have (analyzed using a metal oxide sensor (MOS)-based electronic nose (EN)) five t...
“Tea” is a beverage which has a unique taste and aroma. The conventional method of tea manufacturing...
An electronic nose (E-nose) was employed to detect the aroma of green tea after different storage ti...
The data collected from electronic nose systems are multidimensional and usually contain a lot of re...
Fermentation is an important process in tea manufacturing cycle and proper fermentation of tea leave...
This paper presents a novel multiobjective wrapper approach using dynamic social impact theory based...
An electronic nose (E-nose), comprising eight metal oxide semiconductor (MOS) gas sensors, was used ...
The electronic nose system is widely used in tea aroma detecting, and the sensor array plays a funda...
Caraway is one of the most consumed medicinal spice around the world. Different cultivars of caraway...
In this paper we have used a metal oxide sensor (MOS) based electronic nose (EN) to analyze five tea...
In this paper we have used a metal oxide sensor based electronic nose (EN) to analyse five tea sampl...
An electronic nose (e-nose) equipped with a stable temperature controller has been successfully deve...
In this study, a portable electronic nose (E-nose) was self-developed to identify rice wines with di...
Abstract The data collected from electronic nose systems are multidimensional and usually contain a ...
Assessment of black tea quality is a difficult task due to the presence of a large number of chemica...
In this paper, we have (analyzed using a metal oxide sensor (MOS)-based electronic nose (EN)) five t...
“Tea” is a beverage which has a unique taste and aroma. The conventional method of tea manufacturing...
An electronic nose (E-nose) was employed to detect the aroma of green tea after different storage ti...
The data collected from electronic nose systems are multidimensional and usually contain a lot of re...
Fermentation is an important process in tea manufacturing cycle and proper fermentation of tea leave...