Sökning: "electronic nose"
Visar resultat 1 - 5 av 19 avhandlingar innehållade orden electronic nose.
1. Data Evaluation for an Electronic Nose
Sammanfattning : An electronic nose is a device that tries to perform the same task as the human olfactory system, to be able to discriminate between different odours. In an electronic nose there are currently a number of individual sensors (typically 5-20). The response from a chemical sensor is usually measured as the change of some physical parameter, e.g. LÄS MER
2. MEMS Interfaces for Bioanalysis Systems
Sammanfattning : This thesis deals with various aspects of using open microfluidic interfaces. Three specific areas of application are studied. The first is air-to-liquid interfacing in biosensors with possibilities for component integration. A micromachined interface for airborne sample-to-liquid and droplet-to-liquid adsorption is discussed. LÄS MER
3. Direction-dependent processes - Theory and application
Sammanfattning : In this thesis, direction-dependent processes are described as processes whose responses differ in shape, strength and speed, depending on whether the input signal or output signal increases or decreases. The way in which these dynamics arise is discussed for three different applications; these applications are a thermomechanical pulp refiner, in which the motor load response to the hydraulic pressure is direction dependent, a paper machine, in which the calliper control in the calender section is direction dependent, and an electronic nose, in which the response to substrate concentration is direction dependent. LÄS MER
4. Odour recognition using electronic noses in robotic and intelligent systems
Sammanfattning : This thesis is about integrating the sense of smell into artificial intelligent systems. In order to endow such systems with olfaction, we use a device called an electronic nose or e-nose. LÄS MER
5. Aroma and Flavor in Liquid Beet Sugar Processing
Sammanfattning : Production of liquid beet sugar, a product of increasing importance for the food industry, involves many different compounds exhibiting aroma. Aroma compounds are introduced with the raw material, the sugar beets, but also formed as a result of sugar degradation (caramelization and Maillard reaction) or by contamination from process steps, such as adsorbents and ion exchangers. LÄS MER