Intelligent classification of cocoa bean using E-nose
Cocoa bean (Theobrama cacao) is an essential raw material in the manufacture of chocolate, and their classification is crucial for the synthesis of good chocolate flavour. Cocoa beans appear to be very similar to one another when visualised. Hence, an electronic device named the electronic nose (E-N...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit UMP
2020
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/33633/1/Intelligent%20classification%20of%20cocoa%20bean%20using%20E_nose.pdf http://umpir.ump.edu.my/id/eprint/33633/ https://doi.org/10.15282/mekatronika.v2i2.6747 https://doi.org/10.15282/mekatronika.v2i2.6747 |
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| Institution: | Universiti Malaysia Pahang Al-Sultan Abdullah |
| Language: | English |
| Summary: | Cocoa bean (Theobrama cacao) is an essential raw material in the manufacture of chocolate, and their classification is crucial for the synthesis of good chocolate flavour. Cocoa beans appear to be very similar to one another when visualised. Hence, an electronic device named the electronic nose (E-Nose) is used to classify the odor of cocoa beans to give the best cocoa bean quality. E-nose is a set of an array of chemical sensors used to sense the gas vapours produced by the cocoa bean and the raw data collected was kept in Microsoft Excel, and the classification took place in Octave. They then underwent normalisation technique to increase classification accuracy, and their features were extracted using mean calculation. The features were classified using CBR, and the similarity value is obtained. The results show that CBR's classification accuracy, specificity and sensitivity are all 100%. |
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