MODELING OF ELECTRO-OPTICAL SENSORS FOR THE CONTROL DEVICE OF FOOD PRODUCTS FRESHNESS
Computer modeling of the electrooptical sensors (EOD) concentrations of ethanol C<sub>2</sub>H<sub>5</sub>OH, methane CH<sub>4</sub>, trimethylamine C<sub>3</sub>H<sub>9</sub>N, ammonia NH<sub>3</sub>, hedrogen sulfide H<sub>2</sub>S, sulfur dioxide SO<sub>2</sub> and carbon dioxide CO<sub>2</sub>, 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: NH<sub>3</sub><sub />is from 2.1 to 2.3 and 2.7 to 3.2 µm, C<sub>2</sub>H<sub>5</sub>OH and CH<sub>4</sub> is from 3.2 to 3.6 µm, SO<sub>2</sub>, H<sub>2</sub>S and CO<sub>2</sub><sub />is from 3.7 to 4.5 µm. As a result of modeling, the following components was selected: LED34-PD34 for EOD concentrations CH<sub>4</sub> and C<sub>2</sub>H<sub>5</sub>OH, LED30-PD34 for EOD concentrations NH<sub>3</sub>, LED42-PD42 for EOD concentrations SO<sub>2</sub>, H<sub>2</sub>S and CO<sub>2</sub>. The study of the influence of extraneous gases on the testimony of the EDS was conducted.