Hari N Mishra

• Ph D
• Professor at Indian Institute of Technology Kharagpur

Electrohydrodynamic (EHD) drying is an emerging technique for energy-efficient, non-thermal, and high-quality drying of food and biomaterials. It is based on enhancement of moisture removal from food material under action of electric wind resulting from corona discharge, which is generated when high voltage is applied across two electrodes with dif...

Abstract Objective: Development of a high-voltage power supply (HVPS) for an electrohydrodynamic dryer for food products. Methodology: The high voltage was generated based on the use of a line output transformer, and the circuit consisted of providing two inputs, namely input voltage and switching frequency, to obtain the desired value of high volt...

Food safety being a vast global public health threat has attracted growing concern. Efficient detection techniques for food hazards are essential to ensure food safety. Various methods have been established to sense food hazards for solving food safety-related problems. However, due to trace levels of food contaminants, pathogens, and toxins, the d...

The skim milk powder (SMP) has problems of quantification and handling during milk reconstitution for tea and coffee making. To address these issues, a novel product, “SMP tablet,” was made by varying moisture content (3, 5, 10, and 15% wet basis) of SMP and compression force (625, 750, 875, 1,000, and 1,125 N) during tableting. A die containing up...

Micronutrient malnutrition (MNM) is called “hidden hunger” due to its invisible vitamin-minerals deficiency symptoms in an individual. In most cases, the prime victim of MNM is children and women. Different strategies such as dietary diversification, supplementation, biofortification, and food fortification are used to fight MNM; however, each meth...

From the past few decades, consumers’ demand for probiotic-based functional and healthy food products is rising exponentially. Encapsulation is an emerging field to protect probiotics from unfavorable conditions and to deliver probiotics at the target place while maintaining the controlled release in the colon. Probiotics have been encapsulated for...

Fortified rice kernels (FRK) are extruded rice‐shaped kernels manufactured by blending broken rice flour and vitamin–mineral premix. In this study, four parboiled and three raw rice with intermediate amylose content (20–24%) were processed to manufacture FRK. The system parameters (torque and die pressure), physicochemical properties (length, light...

The visible near infrared hyperspectral imaging systems (HIS) with a xenon light source, Pika XC2 camera having a spectral range of 400–1100 nm, and a SpectrononPro software was used for the hypercube data visualization of the fresh and the damaged rice grains. The linear assembly of stage control was set with a scanning speed of 0.79 cm/s, homing...

Ultrafiltration followed by ozonation were adopted as non-thermal methods for sugarcane juice (SJ) treatment. The applicability of multi-objective genetic algorithm (MOGA) as an optimization tool for ozone treatment of ultrafiltered SJ has been explored. Regression models for various response parameters were developed to construct the objective fun...

In the present study microwave (MW), ultraviolet (UV), and vacuum (VC) were applied individually as well as in combination as a non-chemical treatment method to investigate its efficiency in controlling adult stage of R. dominica in rice grains at 14, 16 and 18 % moisture content (MC); 180, 360, 540, 720, and 900W power levels, and for 10- 60 s hol...

An instant low glycemic rice (LGR) was prepared from the broken rice, foxtail millet, barnyard millet, and quinoa using extrusion technology. For obtaining instant LGR, the effect of extruder process parameters such as screw speed, SS (30–50 rpm), and die head temperature, DHT (110–140°C) and feed moisture content, FM (26–34%wb) were evaluated on p...

Food-to-food fortification (FtFF) is an emerging technique used to enrich nutrient-deficient foods by adding foods with relatively high amounts of one or more than one type of micro- and macronutrients. The dried leaves of herbs such as basil, marjoram, and spearmint have excellent nutritional properties. These can fortify staple raw materials such...

Expanding populations and limited natural resources are leading to demands for alternative dietary proteins. The world food supply needs to be increased to feed the increasing population with the same limited resources. To overcome the hunger problem, alternative protein sources such as fungal “Mycelium” can be regarded as a novel, sustainable and...

Deep-fried instant noodles produced in a pilot scale facility were monitored for quality parameters using at-line visible-NIR spectroscopy (380–1650 nm) combined with deep-learning algorithms. To build robust calibrations, a wider range of quality parameters for instant noodles viz., moisture (1.6–11.04%), crude protein (8.34–14.39%), total fat (12...

Starch from different sources (wheat, rice, corn, waxy corn, potato, sweet potato and kidney bean) were subjected to high pressure treatment (HPT) at 300 and 600 MPa and were evaluated for changes in digestibility, structural, thermal and pasting properties. HPT altered the surface of starch granules and significantly disrupted morphology of granul...

The cookies were formulated using microencapsulated oil powder (source of vegetable fat: sunflower and sesame oil) obtained by spray drying. The optimized blend comprised of 30:70 (soya protein to milk protein isolate) as wall matrices, and 50:49 sunflower to sesame oil as core ingredients. Spray drying had a feed flow rate and drying air of 10 ± 2...

Roasting is one of the thermo-mechanical operation in cereals and oilseeds processing. Low-capacity machine for mechanisation of roasting is necessary for small-scale processing. A conduction-type motorised rotary roaster (8 kg per batch) was designed and developed for roasting of peanuts. Performance of the roaster was evaluated in terms of moistu...

Expanding populations and limited natural resources are leading to demands for alternative dietary proteins. The world food supply needs to be increased to feed the increasing population with the same limited resources. To overcome the hunger problem, alternative protein sources such as fungal "Mycelium" can be regarded as a novel, sustainable and...

A grain based carbonated beverage premix with adequate nutritional composition and fizzing effect in the form of dry powder has been developed in the current study. Maize and Bengal gram were roasted at temperature 160-180 °C while finger millet at 80-120 °C for 10-30 min. The optimized conditions for the roasting of maize, Bengal gram and finger m...

Ozone has emerged as a reactive gas with insecticidal activity with the capability to manage insect pests in stored grains. The study focused on the effect of moisture content with exposure time and ozone concentration in achieving mortality of different life stages of Sitophilus oryzae. The ozonation process was done with a moisture content (MC) o...

The physical and functional properties viz. moisture content, bulk density, browning index, protein digestibility, hardness, water and oil absorption capacity were studied during pilot scale roasting of soybean at different roasting times from 10 to 35 min and roasting temperatures from 160 to 190 °C and its interaction applied. The changes in phys...

Fortified rice kernels (FRK) were manufactured using extrusion technology and dried in a hot air tray dryer. The present study was aimed to find the effect of air temperature (40, 50, 60, and 70°C) and the drying time (0–160 min) at 1.0 m/s air velocity on color attributes of FRK. The increase in temperature and time decreased the L* and WI and inc...

Fortified rice kernels (FRK) are vitamin‐mineral fortified extruded analogue resembling raw rice. Drying is an important operation that needs to be controlled for the good quality of FRK. The present study investigated the effect of drying air temperature (40‐70°C) and velocity (0.5 and 1.0 m/s) on the drying kinetics, cooking characteristics, past...

( Full Article Access Link: https://onlinelibrary.wiley.com/share/author/YFDSYCCQB5JVP3NVUFAE?target=10.1111/jfpe.13706 ) Sugarcane juice is a proven health‐promoting drink having a substantial amount of polyphenols, antioxidants, and functional nutrients known to prevent several ailments. Owing to its perishable nature, sugarcane juice is mostl...

The possibility of rapid estimation of moisture, protein, fat, free fatty acid (FFA), and peroxide value (PV) content in peanut kernel was studied by Fourier transform near-infrared spectroscopy (FTNIR) in the diffuse reflectance mode along with chemometric technic. The moisture, fat and protein of fresh and damaged seeds of peanuts ranging from 3...

The possibility of rapid estimation of moisture, protein, fat, free fatty acid (FFA), and peroxide value (PV) content in peanut kernel was studied by Fourier transform near-infrared spectroscopy (FTNIR) in the diffuse reflectance mode along with chemometric technic. The moisture, fat and protein of fresh and damaged seeds of peanuts ranging from 3...

Double emulsion (W1/O/W2) microcapsules containing probiotic lactic acid bacteria (LAB) and bioactive γ-aminobutyric acid (GABA) were prepared by two-step ultrasonication using dextran and whey protein as encapsulating materials. The formulation and ultrasound parameters were refined to optimise the size of the W1/O droplets and outer microcapsules...

Lipid oxidation in vegetable oils is the primary concern for food technologists. Modification of oils like hydrogenation, fractionation, inter-esterification, and blending are followed to improve nutritional quality. Blending non-conventional/conventional vegetable oils to obtain a synergistic oil mixture is commonly practiced in the food industry...

The efficacy of ozone treatment against Leuconostoc mesenteroides (LM), Saccharomyces cerevisiae (SC) and total coliforms (TC) was investigated. The effects of three ozone doses per unit volume (ODV), 0.12, 0.28 and 0.45 mg/min. ml on microbial disinfection were studied. At the end of treatment (50 min), maximum reductions of LM (2.8 log), SC (2.18...

In this review, numerous control methods for stored grain insects are discussed in detail with emphasis on the nonchemical/nonthermal methods. Grain infestation by insects and molds is one of the major problems that need attention as these pests deteriorate the quality of food grains and their products. A number of modern nonchemical methods have b...

Unsaturated fatty acids in vegetable oil are prone to lipid oxidation that leads to rancidity, subsequently, the oil’s nutritional value is compromised. Edible oils can be tailored to obtain an antioxidant-rich oil blend with better oxidative stability under accelerated storage conditions. In this research, the oxidative stability of the six oil bl...

The by-products generated from the processing of fruits and vegetables (F&V) largely are underutilized and discarded as organic waste. These organic wastes that include seeds, pulp, skin, rinds, etc., are potential sources of bioactive compounds that have health imparting benefits. The recovery of bioactive compounds from agro-waste by recycling th...

Background The growing awareness of functional food products for imparting potential health benefits has focused on the co-encapsulation of probiotic bacteria with bioactive compounds in a single matrix. The co-encapsulation process with low cost and improved bioactivity is a novel approach for the development of therapeutic and nutraceutical food...

Micronutrient malnutrition is a major concern for children and women, which is nowadays termed as hidden hunger. The prominent problem from micronutrient deficiency is anemia. According to WHO (2020), approximately 42% of children and 40% of pregnant women worldwide are anaemic. However, this can be easily cured through consistent intake of iron, f...

The inactivation of polyphenoloxidase (PPO) and peroxidase (POD) enzymes in sugarcane juice by ozone treatment was modeled in this kinetic study. The juice was exposed to three ozone doses per unit volume, 0.12, 0.28, and 0.45 mg min−1 ml−1 for exposure time varied in the range of 5 to 50 min. The result showed that, after 50 min of treatment, maxi...

In this study, a bioactive neurotransmitter commonly known as γ-aminobutyric acid (GABA), and a probiotic Lactobacillus plantarum (LP) were co-encapsulated using spray drying in a biocompatible matrix composed of inulin, dextran, and maltodextrin. The effects of each wall material on the physicochemical characteristics of microcapsules such as mois...

Sugarcane juice is susceptible to rapid spoilage and quality deterioration owing to browning of the juice and fermentation. To address this issue, ozonation of the juice has been attempted in this work. For optimization of ozonation process, response surface methodology based on full factorial design with control variables of gas flow rates (3, 6.5...

Roasting is an important unit operation in the cereal and oilseed processing industries. It improves the organoleptic properties and digestibility of roasted grains. In present study, pilot scale roasting of soybean was conducted at 160‐190 °C for 10‐35 min to evaluate the changes in colour (L*, a*, b* and browning index) and textural parameters (h...

In this study, the multilayer perceptron (MLP) artificial neural networks (ANN) method was used to predict the various physiochemical attributes based on spray drying conditions for microencapsulated synergistic vegetable oil blend. This article also presents comparative studies between an MLP ANN and response surface methodology (RSM) in the model...

Polyunsaturated fatty acids (PUFA) enriched vegetable oil is susceptible to oxidative degradation. Technological advancement in encapsulating such oil has become a new trend to improve stability, preservation, and food application. This paper focuses on the encapsulation through solvent evaporation by optimizing microwave (MW) drying conditions. Th...

Pre-treated sugarcane juice was ultrafiltered using polysulphone based hollow fiber to enhance its shelf life. The membrane of molecular weight cut off 30 kDa was selected based on productivity, quality and microbial safety of the product. Optimum condition was found as 104 kPa transmembrane pressure and 30 l/h cross flow rate (Reynolds number 249)...

BACKGROUND The plausibility of image texture analysis to assess X‐ray images of S. oryzae‐infested rice after variable storage days (fresh, 45, 90, 135, 180 and 225 days) was investigated using an X‐ray micro computed tomography instrument. Subsequently, image acquisition, pre‐processing, and the extraction of the image textural features was done u...

Fuzzy controller artmap based algorithms via E-nose selective metal oxides sensor (MOS) data was applied for classification of S. oryzae infestation in rice grains. The screened defuzzified data of selective sensors was further applied to detect S. oryzae infested rice with PCA and MLR techniques. Reliability of data was cross validated with refere...

BACKGROUND Ozone is a highly oxidative gas that has a long history of safe use as a disinfectant and sanitizer from producers of pharmaceuticals and many other organic compounds. In the current work, disinfestation of stored wheat grain infested with a common insect, Rhyzopertha dominica, was attempted through ozone (O3) treatment as an alternative...

Oxidative stability and shelf life enhancement of PUFA enriched vegetable oil has become a huge concern to food technologists. Microencapsulation of such oils aid conversion of liquid oil into easy-to-handle solids. It involves 2 stages, firstly microencapsulation of oil by emulsification then transformation into oil powder by solvent evaporation....

Fortified rice kernels (FRK) have emerged as innovative fortified product containing essential minerals and vitamins. Broken rice flour and micronutrient premix containing iron, folic acid and vitamin B12 were used to prepare FRK using a pilot scale twin screw extruder (TSE). Effect of extrusion parameters such as die head temperature (70–110 °C),...

Rice is one of the major cereal crops that act as an attractive material for the manufacture of ready-to-cook (RTC) products like pasta, noodles, ready-to-eat (RTE) breakfast cereals, modified starch, weaning foods, snack foods, pet foods, and dried soup, because of its colour, bland taste, flavour as well as good processing characteristics. Extrus...

The inactivation of pectin methylesterase (PME) in pineapple puree was studied within the domain of 0.1–600 MPa/30–70 °C/1 s–40 min. The combined effect of pressure-build up and decompression, as characterized by pulse inactivation (PI value), was modeled by the artificial neural network (ANN) through a tan-sigmoidal function of target pressure, ta...

The versatility of artificial neural network with back propagation multilayer perceptron approach could entitle an easy and methodical interpretation of results corresponding to multiple metal oxides sensor in an electronic nose. Three algorithms discriminant factorial analysis (DFA), soft independent modeling by class analogy (SIMCA), probabilisti...

Instant rice is a precooked and dried, whole grain rice kernel, which can be prepared relatively in a very short period by adding boiled water. Precooking method employed plays a major role in lowering the cooking time while maintaining the quality of the product. The rice kernels were pretreated and then were subjected to convective hot air at tem...

Rapid and non-destructive spectroscopic methods were developed using discrete light based near infrared (NIR) and Fourier transform near infrared (FTNIR) spectroscopy and compared for efficient determination of physico-chemical characteristics of wheat grain. The FTNIR spectra were analyzed using partial least squares regression with various prepro...

High grain moisture and temperature provide favorable conditions for stored-grain insect reproduction and survival, which is a major threat in warmer regions. The lesser grain borer (Rhyzopertha dominica), a cosmopolitan insect attacks a wide variety of stored wheat causes serious quality and quantitative loss. Wheat grains artificially infested wi...

Oxidative stability and shelf life enhancement of PUFA enriched vegetable oil has become a huge concern to food technologists. Microencapsulation of such oils aid conversion of liquid oil into easy-to-handle solids. It involves 2 stages, firstly microencapsulation of oil by emulsification then transformation into oil powder by solvent evaporation....

Oxidative stability and shelf life enhancement of PUFA enriched vegetable oil has become a huge concern to food technologists. Microencapsulation of such oils aid conversion of liquid oil into easy-to-handle solids. It involves 2 stages, firstly microencapsulation of oil by emulsification then transformation into oil powder by solvent evaporation....

Oxidative stability and shelf life enhancement of PUFA enriched vegetable oil has become a huge concern to food technologists. Microencapsulation of such oils aid conversion of liquid oil into easy-to-handle solids. It involves 2 stages, firstly microencapsulation of oil by emulsification then transformation into oil powder by solvent evaporation....

Blended sunflower (SO) (50–80%) and sesame oils (SEO) (20–50%) were evaluated for thermo-oxidative stability (induction period, IP), oxidation kinetics (rate constant, k), synergy and shelf-life (25 °C) (IP25) using Rancimat (100, 110, 120, and 130 °C). The Arrhenius equation (ln k vs. 1/T) and activated complex theory (ln k/T vs. 1/T) were used to...

Sorption isotherm is a quantitative approach to predict the shelf life of dried foods. Adsorption isotherms of spray dried sweetened yoghurt powder (SYP) were determined by static gravimetric technique at 20, 30, 40 and 50 °C. The data obtained were fitted to eight different sorption models. A non-linear least square regression analysis was adopted...

Insect infestation is an alarming concern in stored wheat grain, accounting for losses in quality as well as quantity. Infested wheat with Sitophilus granarius for four different storage periods with various degrees of infestation were evaluated through E-nose. A fuzzy logic based approach was undertaken to screen the relatively more sensitive sens...

Objectives Storage studies were carried out in wheat grains with different moisture contents, level of infestation, and storage days. Material and Methods Wheat grain samples were infested with Rhyzopertha dominica and stored for up to 90 days under ambient conditions. Every 45 days, samples of wheat were collected and evaluated for protein, fat,...

Objectives Due to health issues related to cholesterol and the emphasis on manufacture of low cholesterol food products, the research was undertaken for the extraction of cholesterol from cream powder using supercritical fluid extraction (SCFE) process. Materials and Methods Face centered composite design (FCCD) was used to design the experiments...

In modified atmosphere packaging of guava, moisture scavenger (MS) sachet containing 30–50 g of coarse silica gel and ethylene scavenger (ES) sachet containing 0–4 g of potassium permanganate was added as per central composite rotatable design. The headspace O2 and CO2 of the packages were studied at 4, 8 and 12 °C for 30 days and thereafter the gu...

The potential and practicality of FTNIR as a screening tool, with ward's algorithms, was performed for two different varieties of rice namely, ‘badshah bhog’ and 'swarna’, followed by cluster, dendrogram, histogram, and conformity analysis with different storage periods (0–225) and insect infestation. Dendrogram analysis resulted in a clear differe...

The concepts and practical applications of fungal biotechnology continue to make significant contributions to food science. Storage of grains is part of the post-harvest system through which food material passes on its way from field to consumer. Stored pulses are severely infested by beetles of the family Bruchidae (Coleoptera). The present study...

Numerous combinations of probiotics were explored to find the suitable starter culture for the development of synbiotic soy yoghurt which can give good product characteristics and may be acceptable among consumers. Prebiotics (fructooligosaccharide (FOS) and inulin) were supplemented in an attempt to reduce the after-taste of soymilk, improve acidi...

The synergistic blends of sunflower (SO) and sesame oil (SEO) were exhaustively characterized for thermal and oxidative stability by Rancimat, thermo-gravimetry (TG), and differential scanning calorimetry (DSC). Firstly, SO (50-80%) and SEO (20-50%) were optimized by D-optimal mixture design for lower values of conventional rancidity indices under...

Major qualitative changes during storage of wheat are attributed to infestation by weevils, beetles, and moths. Alteration in inherent macro and micro nutrients and corresponding reduction in grain mass is the ultimate indicator of the deteriorations. Sitophilus oryzae and Ryzopertha dominica are two commonly found insects in stored wheat, which ca...

Fourier transform infrared spectroscopy (FTNIR) is an excellent mode for evaluation of grain-quality attributes. It enables the nonperturbative molecular information to be diagnosed and allows the explication of images of grains by the passage of the spectral data through an array of computational algorithms. The images are contrived from fingerpri...

Maize kernels were subjected to pilot scale roasting treatment for different time (10–35 min) and temperature (170–200 °C) combinations using a full factorial design. The changes in physicochemical (moisture content, browning index, hardness, bulk density, degree of gelatinization), and functional properties (in vitro protein digestibility [IVPD] i...

Oxidative stability and shelf life enhancement of PUFA enriched vegetable oil has become a huge concern to food technologists. Microencapsulation of such oils aid conversion of liquid oil into easy-to-handle solids. It involves 2 stages, firstly microencapsulation of oil by emulsification then transformation into oil powder by solvent evaporation....

The ability of microencapsulation to enhance oxidative stability, release properties and shelf life has made this method popular in oil powder processing. The increasing demand for higher stability of PUFA enriched oil has led to innovation of oil powder encapsulated by different wall materials using microwave drying. This study aimed at evaluating...

This study describes the enhanced and simultaneous extraction of phycocyanin and phenolics from Arthospira platensis biomass. Ultrasound-assisted solvent extraction was investigated to determine its efficacy regarding phycocyanin and phenolics yield. An optimization experiment using response surface methodology revealed that the variables ethanol c...

The effect of five coating formulations viz.: (A) 5% Arabic gum (AG)+1% sodium caseinate (SC)+1% cinnamon oil (CE); (B) 5% AG + 1% SC + 2% CE; (C) 5% AG + 1% SC + 1% lemongrass oil (LG); (D) 5% AG + 1% SC + 2% LG; and (E) 5% AG + 1% SC + 2% CE + 2% LG on guava during 35 days storage at 4-7 °C was investigated. Thereafter samples were allowed to rip...

Oleoresin sage (Salvia officinalis) (SAG) (200–1500 mg/kg), ascorbyl palmitate (AP) (100–300 mg/kg), and TBHQ (200 mg/kg) were assessed for delaying the thermo-oxidation in sunflower oil (SO) during 18 h of frying (180 °C). Electronic nose compared the global aroma fingerprints of potato chips fried in oils. The chemical rancidity indices viz., fat...

Background: The consistency of sweetened yoghurt (misti dahi) is a desired characteristic which is attributed to the casein protein network formation during fermentation. Unfortunately, this property is lost in the reconstituted sweetened yoghurt (RSY) due to the irreversible nature of protein denaturation during spray drying. Therefore, this stud...

Storage stability and shelf-life of mango pulp packed in three different packaging films and processed using an optimized thermal-assisted high pressure processing treatment ‘HPP’ (600MPa/52 C/10 min) was ana- lyzed during refrigerated (5 C) and accelerated (37 C) storage and compared with the conventional thermal treatment ‘TT’ (0.1 MPa/95 C/15 mi...

The physical, thermal and flow properties (flowability) of potato flour from Kufri-Chipsona, Kufri Sinduri and Kufri Badshah varieties produced in West Bengal, Rajasthan and Bihar states were evaluated. Moisture content was the important variable affecting these properties. Within moisture ranges of 7.04 % to 56.25 % (d.b.) the bulk, tapped and tru...

The aim of the present work was to model the effect of combined pressure-temperature processing on spoilage-causing enzymes in mango pulp; which conventionally are inactivated using high temperatures leading to inevitable quality losses. The inactivation of enzymes pectin methylesterase (PME), polyphenol oxidase (PPO) and peroxidase (POD) was studi...

Grinding characteristics (one and two stage grinding) of roasted maize (RM) and soybean (RS) were conducted in attrition mill to find the effect of feed rate and peripheral speed on average particle size (APS), specific energy consumption (SEC), size reduction ratio (SRR), and grinding constants. Carr Index (CI), Housner ratio (HR), density, water,...

An electronic nose (e-nose), equipped with 18 metal oxide semiconductor (MOS) sensors (L, T, and P types), was used to monitor the disposal time of deep fried sunflower oil stabilized with natural antioxidants. E-nose was interfaced with chemometrics and fuzzy logic analyses to rank and screen the most effective MOS sensors against headspace volati...

Prevalence of lactose intolerance and milk protein allergy among a vast proportion of the world population has led to the research for dairy alternatives. Diet management and dairy alternatives are two possible options available for this category of population. Soya milk is the first non-dairy milk available in the market, but it has a beany taste....

The storage quality of shelled peanuts during storage were assessed using hybrid electronic nose (e-nose)–fuzzy logic approach, beyond conventional tests. Fuzzy logic was used to rank and screen best responsive MOS sensors (total 18) to detect global rancid odors from aged peanuts. Using e-nose data, an odor index (OI) was estimated and correlated...

An improved extrusion spraying technique was employed for encapsulation of mixed bacteria culture of Streptococcus thermophilus and Lactobacillus bulgaricus using sodium alginate as the coating material for the purpose of better survival during spray drying of sweetened yoghurt. The effects of nozzle air pressure (200, 300, 400 and 500 kPa), sodium...

An electronic nose (e-nose), having 18 metal oxide semiconductor (MOS) sensors, guided determination of frying disposal time of sunflower oil is reported. The ranking and screening of MOS sensors, specific for volatile organic compounds, was performed using fuzzy logic. A correlation was examined between rancidity indices of fried oil (total polar...