Identification of meat spoilage by FTIR spectroscopy and neural networks

Freshness and safety of muscle foods are generally considered as the most important parameters for the food industry. To address the rapid determination of meat spoilage, Fourier transform infrared (FTIR) spectroscopy technique, with the help of advanced learning-based methods, was attempted in this work. FTIR spectra were obtained from the surface of beef samples during aerobic storage at various temperatures, while a microbiological analysis had identified the population of Total viable counts. A fuzzy principal component algorithm has been also developed to reduce the dimensionality of the spectral data. The results confirmed the superiority of the adopted scheme compared to the partial least squares technique, currently used in food microbiology.

Joint Power Amplifiers and I/Q Modulator Impairments Modelling and Compensation for LTE Transmitters Using Artificial Neural Networks

This work introduces joint power amplifier (PA) and I/Q modulator modelling and compensation for LongTerm Evolution (LTE) transmitters using artificial neural networks (ANNs). The proposed solution util-izes a powerful nonlinear autoregressive with exogenous inputs (NARX) ANN architecture, which yieldsnoticeable results for high peak to average power ratio (PAPR) LTE signals. Given the ANNs learning capa-bilities, this one-step solution, which includes the mitigation of both PA nonlinearity and I/Q modulatorimpairments, is both accurate and adaptable

A Rapid Detection of Meat Spoilage using an Electronic Nose and Fuzzy-Wavelet systems

Freshness and safety of muscle foods are generally considered as the most important parameters for the food industry. To address the rapid detection of meat spoilage microorganisms during aerobic or modified atmosphere storage, an electronic nose with the aid of fuzzy wavelet network has been considered in this research. The proposed model incorporates a clustering pre-processing stage for the definition of fuzzy rules. The dual purpose of the proposed modelling approach is not only to classify beef samples in the respective quality class (i.e. fresh, semi-fresh and spoiled), but also to predict their associated microbiological population directly from volatile compounds fingerprints. Comparison results against neural networks and neurofuzzy systems indicated that the proposed modelling scheme could be considered as a valuable detection methodology in food microbiology