White spirit recognition method based on electric nose technology

Abstract

The invention relates to a white spirit recognition method based on an electric nose technology. An adopted device comprises an air pump, an evaporation chamber, a reaction chamber, a microprocessor and electromagnetic valves. The air pump is connected with an air inlet of the evaporation chamber through the first electromagnetic valve and connected with the reaction chamber through the third electromagnetic valve. The evaporation chamber is a cylindrical cavity arranged transversely, and an air inlet and an exhaust port are formed in the two sides of the cylindrical cavity. A heating strip is wound around the outer wall of the evaporation chamber, the top and the bottom of the reaction chamber are in a slightly protrusive cone shape, and signals collected by gas sensors are fed into the microprocessor. The recognition method includes the steps that for a specific kind of white spirits, sample collecting is performed repeatedly, the signals collected by the gas sensors are preprocessed, a usable characteristic vector used for training of a one-class classifier is obtained through characteristic extraction and selection, and finally the one-class classifier for the kind of white spirits is obtained through training learning on the characteristic vector. The recognition method for the white spirits is suitable for recognizing on-site and outdoor white spirits.

Description

Technical field [0001] The invention relates to an electronic nose technology for liquor identification, which is a portable device capable of identifying and memorizing liquor without a computer. Background technique [0002] With the improvement of living standards, people pay more and more attention to the quality of wine and food. As far as liquor is concerned, there are many kinds of liquor, which can be classified according to aroma type and craft. Currently, there are methods such as sensory identification and chromatography for the identification of liquor. Sensory identification is mainly based on color, aroma, taste, etc., but this method is somewhat subjective and is generally limited to professionals in the industry. Using chromatographic method to identify has to face the complex components of liquor, including organic acids, esters, alcohols and other components, which are difficult to completely separate even with chromatographic columns. At the same time, t...

AI Technical Summary

Problems solved by technology

The main differences between this patent and this patent include: 1) It is a handheld device for gas detection, which cannot be used for the identification of liquor and other liquids; 2) The device does not have an evaporation chamber for storing liquids, but directly from The gas to be measured is inhaled into the reaction chamber of the sensor array in the air, and the concentration of the gas to be measured cannot be controlled. There is a hidden danger of gas sensor poisoning, and the concentration also becomes an interference factor in the sampling process; A component that performs constant temperature control on the reaction between the gas and the sensor, which brings the interference factor of temperature to the reaction between the sensor and the gas to be measured during the sampling process

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