Monitoring of periodic anaerobic digestion with flow-through array of miniaturized ion-selective electrodes

A review of factors influencing the quality and sensory evaluation techniques applied to Greek yogurt

Greek yogurt is one of the fastest growing products in the dairy industry. It is also known as strained yogurt, which is obtained after draining the whey. As a result of the draining process, Greek yogurt has higher total solids and lower lactose than regular yogurt. Since it is a concentrated yogurt, its sensory characteristics are different from regular yogurt. However, there is little information about factors influencing the quality of Greek yogurt and sensory evaluation techniques applied to Greek yogurt. This review aims to describe the effects of ingredients, starter cultures, processing techniques and other parameters on quality characteristics and sensory properties of Greek yogurt. In addition, advantages and limitations of novel sensory evaluation techniques applied to Greek yogurt products are discussed. In particular, we take a look at advanced techniques such as the electronic nose and electronic tongue and the benefits of these techniques with regard to Greek yogurt. This review should help the Greek yogurt industry to improve its current products and develop innovative products based on appropriate food evaluation techniques.

Evaluation of Anaerobic Digestion of Dairy Wastewater in an Innovative Multi-Section Horizontal Flow Reactor

The aim of this study was the performance evaluation of anaerobic digestion of dairy wastewater in a multi-section horizontal flow reactor (HFAR) equipped with microwave and ultrasonic generators to stimulate biochemical processes. The effects of increasing organic loading rate (OLR) ranging from 1.0 g chemical oxygen demand (COD)/L·d to 4.0 g COD/L·d on treatment performance, biogas production, and percentage of methane yield were determined. The highest organic compounds removals (about 85% as COD and total organic carbon—TOC) were obtained at OLR of 1.0–2.0 g COD/L·d. The highest biogas yield of 0.33 ± 0.03 L/g COD removed and methane content in biogas of 68.1 ± 5.8% were recorded at OLR of 1.0 g COD/L·d, while at OLR of 2.0 g COD/L·d it was 0.31 ± 0.02 L/COD removed and 66.3 ± 5.7%, respectively. Increasing of the OLR led to a reduction in biogas productivity as well as a decrease in methane content in biogas. The best technological effects were recorded in series with an operating mode of ultrasonic generators of 2 min work/28 min break. More intensive sonication reduced the efficiency of anaerobic digestion of dairy wastewater as well as biogas production. A low nutrient removal efficiency was observed in all tested series of the experiment, which ranged from 2.04 ± 0.38 to 4.59 ± 0.68% for phosphorus and from 9.67 ± 3.36 to 20.36 ± 0.32% for nitrogen. The effects obtained in the study (referring to the efficiency of wastewater treatment, biogas production, as well as to the results of economic analysis) proved that the HFAR can be competitive to existing industrial technologies for food wastewater treatment.

Electronic Tongue-A Tool for All Tastes?

Electronic tongue systems are traditionally used to analyse: food products, water samples and taste masking technologies for pharmaceuticals. In principle, their applications are almost limitless, as they are able to almost completely reduce the impact of interferents and can be applied to distinguish samples of extreme complexity as for example broths from different stages of fermentation. Nevertheless, their applications outside the three principal sample types are, in comparison, rather scarce. In this review, we would like to take a closer look on what are real capabilities of electronic tongue systems, what can be achieved using mixed sensor arrays and by introduction of biosensors or molecularly imprinted polymers in the matrix. We will discuss future directions both in the sense of applications as well as system development in the ever-growing trend of low cost analysis.

Integrated, paper-based potentiometric electronic tongue for the analysis of beer and wine

The following manuscript details the stages of construction of a novel paper-based electronic tongue with an integrated Ag/AgCl reference, which can operate using a minimal amount of sample (40 μL). First, we optimized the fabrication procedure of silver electrodes, testing a set of different methodologies (electroless plating, use of silver nanoparticles and commercial silver paints). Later a novel, integrated electronic tongue system was assembled with the use of readily available materials such as paper, wax, lamination sheets, bleach etc. New system was thoroughly characterized and the ion-selective potentiometric sensors presented performance close to theoretical. An electronic tongue, composed of electrodes sensitive to sodium, calcium, ammonia and a cross-sensitive, anion-selective electrode was used to analyze 34 beer samples (12 types, 19 brands). This system was able to discriminate beers from different brands, and types, indicate presence of stabilizers and antioxidants, dyes or even unmalted cereals and carbohydrates added to the fermentation wort. Samples could be classified by type of fermentation (low, high) and system was able to predict pH and in part also alcohol content of tested beers. In the next step sample volume was minimalized by the use of paper sample pads and measurement in flow conditions. In order to test the impact of this advancement a four electrode system, with cross-sensitive (anion-selective, cation-selective, Ca(2+)/Mg(2+), K(+)/Na(+)) electrodes was applied for the analysis of 11 types of wine (4 types of grapes, red/white, 3 countries). Proposed matrix was able to group wines produced from different varieties of grapes (Chardonnay, Americanas, Malbec, Merlot) using only 40 μL of sample. Apart from that, storage stability studies were performed using a multimeter, therefore showing that not only fabrication but also detection can be accomplished by means of off-the-shelf components. This manuscript not only describes new paper-based, potentiometric sensors but also according to our knowledge is the first description of an electrochemical paper-based electronic tongue with integrated reference.

On-line monitoring of food fermentation processes using electronic noses and electronic tongues: a review

Fermentation processes are often sensitive to even slight changes of conditions that may result in unacceptable end-product quality. Thus, close follow-up of this type of processes is critical for detecting unfavorable deviations as early as possible in order to save downtime, materials and resources. Nevertheless the use of traditional analytical techniques is often hindered by the need for expensive instrumentation and experienced operators and complex sample preparation. In this sense, one of the most promising ways of developing rapid and relatively inexpensive methods for quality control in fermentation processes is the use of chemical multisensor systems. In this work we present an overview of the most important contributions dealing with the monitoring of fermentation processes using electronic noses and electronic tongues. After a brief description of the fundamentals of both types of devices, the different approaches are critically commented, their strengths and weaknesses being highlighted. Finally, future trends in this field are also mentioned in the last section of the article.

Effect of lead accumulation in maize leaves on their chemical images created by a flow-through electronic tongue

A flow-through electronic tongue based on miniaturized ion-selective electrode array was used for the classification of the maize leaf samples (Zea mays) exposed to media containing Pb(II) ions. The system provided a good recognition of the extracts from the plant leaves treated with solutions of varying concentrations of Pb(NO(3))(2). Additionally, samples derived from specific segments of the maize leaf, representing different developmental stages of cells, were also discriminated. The presented results showed that the developed sensor array combined with Partial Least Squares-Discriminant Analysis (PLS-DA) technique allowed to recognize the plant samples on the basis of the changes in the ionic composition of the leaf homogenates.

Potentiometric electronic tongues for foodstuff and biosample recognition--an overview

Potentiometric sensors are attractive tools for the fabrication of various electronic tongues that can be used in wide area of applications, ranging from foodstuff recognition to environmental monitoring and medical diagnostics. Their main advantages are the ability to modify their selectivity (including cross-sensitivity effects) and the possibility of miniaturization using appropriate construction methods for the transducer part (e.g., with the use of solid-state technology). In this overview various examples of the design, performance, and applications of potentiometric electronic tongues are presented. The results summarize recent research in the field conducted in the Department of Microbioanalytics, Warsaw University of Technology (WUT).