MODELING OF ELECTRO-OPTICAL SENSORS FOR THE CONTROL DEVICE OF FOOD PRODUCTS FRESHNESS
Computer modeling of the electrooptical sensors (EOD) concentrations of ethanol C2H5OH, methane CH4, trimethylamine C3H9N, ammonia NH3, hedrogen sulfide H2S, sulfur dioxide SO2 and carbon dioxide CO2, which are part of the electro-optical system of the control the freshness of food, was carried out. The main analytical dependencies for modeling are formulated. Computer model for modeling was developed and based on the formulated analytical dependencies. The following spectral ranges were used for modeling: NH3is from 2.1 to 2.3 and 2.7 to 3.2 µm, C2H5OH and CH4 is from 3.2 to 3.6 µm, SO2, H2S and CO2is from 3.7 to 4.5 µm. As a result of modeling, the following components was selected: LED34-PD34 for EOD concentrations CH4 and C2H5OH, LED30-PD34 for EOD concentrations NH3, LED42-PD42 for EOD concentrations SO2, H2S and CO2. The study of the influence of extraneous gases on the testimony of the EDS was conducted.