Design and Development of an Electronic Nose System to Control the Processing of Dry-Cured Iberian Hams Monitored via Internet

摘要

We present the design and development of an electronic nose system to control the processing and final product of dry-cured Iberian ham. Such novel system is able to control, acquire and transmit the data via Internet. Good results of response from a multisensor with eight semiconductor sensors for dry-cured Iberian hams that defer in their drying process, are also presented for different operating temperatures, observing differences ones.