共查询到17条相似文献,搜索用时 171 毫秒
1.
2.
3.
4.
5.
6.
基于电子鼻的气敏传感器及其阵列 总被引:3,自引:0,他引:3
电子鼻是模拟动物的嗅觉系统设计研制的一种智能电子仪器,是利用气敏传感器阵列的响应图谱来识别气味的电子系统。本文从应用的角度出发,对电子鼻系统中常用气敏传感器的工作原理、适用范围和优、缺点进行了比较,指出了电子鼻系统中选择气敏传感器及其阵列的一些注意事项,为电子鼻特别是便携式电子鼻的研制提供参考。 相似文献
7.
8.
9.
对基于常规单一BP神经网络的电子鼻系统进行改进,提出一种基于Gabor原子神经网络的电子鼻系统,并以3种混合气体为实验对象,进行混合气体的定量分析研究.实验结果表明,应用Gabor原子神经网络的电子鼻系统的最大相对误差与单一BP神经网络相比得到减小,大大提高了定量分析精度. 相似文献
10.
11.
12.
13.
鉴于目前安检设备无法检测一些具有挥发性的有毒有害或易燃、易爆液态危险品。利用电子鼻气味识别的功能,将X射线检测技术与电子鼻气味识别技术有机的结合起来,分析了箱体容积内运动气体的流动特性,并确定电子鼻的位置分布及数量,实验表明:该方法对挥发性的有毒有害或易燃、易爆液态危险品检测的概率达到85%,电子鼻技术的应用克服X射线检测仪识别物质不全面的缺点,实现了对危险品的全面检测,提高了安检仪的性能。 相似文献
14.
15.
A novel humid electronic nose combined with an electronic tongue for assessing deterioration of wine 总被引:2,自引:0,他引:2
Luis Gil-SánchezAuthor Vitae Juan SotoAuthor Vitae Ramón Martínez-MáñezAuthor Vitae Eduardo Garcia-BreijoAuthor Vitae Javier IbáñezAuthor Vitae Eduard LlobetAuthor Vitae 《Sensors and actuators. A, Physical》2011,171(2):152-158
We report herein the use of a combined system for the analysis of the spoilage of wine when in contact with air. The system consists of a potentiometric electronic tongue and a humid electronic nose. The potentiometric electronic tongue was built with thick-film serigraphic techniques using commercially available resistances and conductors for hybrid electronic circuits; i.e. Ag, Au, Cu, Ru, AgCl, and C. The humid electronic nose was designed in order to detect vapours that emanate from the wine and are apprehended by a moist environment. The humid nose was constructed using a piece of thin cloth sewn, damped with distilled water, forming five hollows of the right size to introduce the electrodes. In this particular case four electrodes were used for the humid electronic nose: a glass electrode, aluminium (Al), graphite and platinum (Pt) wires and an Ag-AgCl reference electrode. The humid electronic nose together with the potentiometric electronic tongue were used for the evaluation of the evolution in the course of time of wine samples. Additionally to the analysis performed by the tongue and nose, the spoilage of the wines was followed via a simple determination of the titratable (total) acidity. 相似文献
16.