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研究生： 戴博媛
Dai, Bo-Yuan
論文名稱： 商用型氣體感測器之智能製茶體系監測與系統校正研究
Intelligent tea-making system monitoring and system calibration of commercial gas sensors
指導教授： 饒達仁
Yao, Da-Jeng
口試委員: 馮國華
Feng, Guo-Hua
陳柏安
Chen, Po-An
學位類別： 碩士
Master
系所名稱： 工學院 - 奈米工程與微系統研究所
Institute of NanoEngineering and MicroSystems
論文出版年： 2023
畢業學年度： 111
語文別： 中文
論文頁數： 90
中文關鍵詞： 電子鼻 、感測器陣列 、部分氧化茶葉 、訊號飄移校正
外文關鍵詞： electronic nose, sensor array, partially fermented tea leaves, signal drift calibration
相關次數： 點閱：36  下載：0 
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    • 本論文使用電子鼻的感測原理配合部分氧化茶葉的製程流程，有鑑於部分氧化茶至今尚未有自動化生產的方式，利用電子鼻將氣味濃度下降比例量化的方式來掌握製茶時的氧化時長和炒菁時機，並且對不同電子鼻間進行回歸校正分析以提高量測氣體時的重現性和一致性為研究目標，期望建立一套針對茶葉氣體之智慧監測系統。
    從熱脫附氣相沉積質譜儀的茶葉氣味分析結果中，發現茶葉的氣味隨著製程階段的遞進，可以區分為草菁氣味和花香氣味，這些氣味主要來源自於茶菁自身的氧化反應，並且從量測實驗的響應數值發現感測器TGS2603和SP3S-AQ2，這兩種型號的氣體感測器分別對於花香氣味和草菁氣味有著高度響應程度，然而當氣味複雜度增加，金屬氧化物半導體氣體感測器會出現訊號飄移與不一致的現象，可以使用簡單回歸分析普通最小平方估計法進行加權線性回歸(Weighted Linear Regression)方程式，作為金屬氧化物半導體感測器的校正方程式。

    This paper uses the sensing principle of the electronic nose to cooperate with the process flow of partially fermented tea. In view of the fact that there is no automatic production method for partially fermented tea, the electronic nose is used to quantify the reduction ratio of the odor concentration to grasp the fermentation time and duration of tea manufacturing. The timing of shaking green tea, and performing regression correction analysis on different electronic noses to improve the reproducibility and consistency of gas measurement is the research goal. It is expected to establish a set of intelligent monitoring system for tea odor in process.
    From the tea odor analysis results of thermal-desorption gas chromatography–mass spectrometry, it is found that the odor of tea can be divided into grassy green smell and floral smell with the progress of the process stage. These smells above mainly come from the fermentation reaction of tea green tea itself.According to the response value of the measurement experiment, it is found that the sensors TGS2603 and SP3S-AQ2, these two types of gas sensors have a high degree of response to the scent of flowers and green grass, respectively. However, when the complexity of the odor increases, the metal oxide semiconductor sensors will lead to a phenomena of signal drift and inconsistency. Simple regression analysis and ordinary least square estimation method can be used to carry out the weighted linear regression equation, which can be used as the correction equation for metal oxide semiconductor sensors.

    第一章 緒論 P.1 1.1. 研究動機 P.1 1.2. 研究目標 P.3 1.3. 研究架構 P.3 第二章 文獻回顧 P.4 2.1. 氣體感測器種類 P.4 2.1.1. 電化學式氣體感測器(Liquid Electrolyte Gas Sensor) P.4 2.1.2. 固態電解質氣體感測器(Solid State Electrolyte Gas Sensor) P.6 2.1.3. 固態電解質氣體感測器(Solid State Electrolyte Gas Sensor) P.6 2.1.4. 半導體氣體感測器(Semiconductor Gas Sensor) P.7 2.1.5. 金屬氧化物半導體場效電晶體氣體感測器 (MOSFET Gas Sensor) P.8 2.1.6. 壓電式氣體感測器 P.9 2.1.7. 其他氣體感測器 P.11 2.1.8. 多種氣體感測器比較 P.13 2.2. 金屬氧化物半導體氣體感測器原理與特性 P.15 2.2.1. 感測原理 P.15 2.2.2. 感測特性 P.19 2.2.3. Figaro商用型氣體感測器 P.21 2.3. 茶葉加工過程之化學反應與香味化合物 P.23 2.3.1. 茶葉加工過程 P.23 2.3.2. 茶葉氧化過程 P.25 2.4. 茶葉氣味感測方法與分析 P.28 2.5. 電子鼻訊號飄移與校正方法 P.31 2.5.1. 訊號飄移 P.31 2.5.2. 校正方法 P.32 2.5.3. 校正步驟 P.35 第三章 實驗方法 P.37 3.1. 香味化合物氣味感測實驗 P.38 3.1.1. 單一化合物氣味實驗 P.38 3.1.2. 混合化合物氣味實驗 P.38 3.1.3. 實驗步驟 P.39 3.1.4. 實驗系統架設 P.39 3.1.5. 實驗儀器 P.40 3.1.6. 數據處理 P.43 3.2. 茶葉氧化程度氣體量測 P.43 3.2.1. 預先茶廠實驗 P.43 3.2.2. 實地茶廠實驗 P.44 3.2.3. 實驗步驟 P.44 3.2.4. 實驗系統架設 P.45 3.2.5. 數據處理 P.46 3.3. 電子鼻校正實驗 P.46 3.3.1. 校正實驗 P.47 3.3.2. 實驗步驟 P.47 3.3.3. 數據處理 P.49 第四章 實驗結果 P.50 4.1. 香味化合物氣味感測實驗 P.50 4.1.1. 單一化合物氣味實驗結果 P.50 4.1.2. 單一化合物氣味實驗結果討論 P.58 4.1.3. 混合化合物氣味實驗結果 P.59 4.1.4. 混合化合物氣味實驗結果討論 P.67 4.2. 茶葉氧化程度氣體量測 P.68 4.2.1. 預先茶廠實驗結果 P.68 4.2.2. 預先茶廠實驗結果討論 P.72 4.2.3. 實際茶廠實驗結果 P.73 4.2.4. 實際茶廠實驗結果討論 P.74 4.3. 電子鼻校正實驗 P.74 4.3.1. 第一次校正實驗 P.75 4.3.2. 第二次校正實驗 P.79 4.3.3. 電子鼻校正實驗結果討論 P.83 第五章 結論 P.84 第六章 未來工作規劃 P.85 6.1. 測試新品種之部分氧化茶和茶葉氣味樣品 P.85 6.2. 製程參數設定 P.85 6.3. 建立多元回歸分析模型 P.86

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