Nguyen, Nam Hoang
(Department of Electronic Engineering, Pukyong National University)
,
Lam, Minh Binh
(Department of Electronic Engineering, Pukyong National University)
,
Chung, Wan-Young
(Department of Electronic Engineering, Pukyong National University)
Food safety has emerged as a growing concern for human health in recent times. Consuming contaminated food may lead to serious health problems, and therefore, a system for monitoring food freshness that is both non-detrimental to the quality of food and highly accurate is required to ensure that onl...
Food safety has emerged as a growing concern for human health in recent times. Consuming contaminated food may lead to serious health problems, and therefore, a system for monitoring food freshness that is both non-detrimental to the quality of food and highly accurate is required to ensure that only high-quality fresh food packages are provided to the customers. This paper proposes a method to monitor and detect food quality using a compact smart sensor tag. The smart tag is composed of three ultra-low-power sensors, which monitor four major indicators of food freshness: temperature, humidity, and the concentrations of ammonia and hydrogen sulfide gases. An RF energy scavenging circuit is integrated into the smart sensor tag to harvest energy from radio waves at a high frequency of 13.56 MHz to supply sufficient power to the tag. Experimental results show that the proposed energy harvester can efficiently obtain energy at a distance of approximately 40 cm from a 4 W reader. In addition, the proposed smart sensor tag can operate without any battery, thereby eliminating the requirement of frequent battery replacement and consequently decreasing the cost. Meanwhile, the freshness of preserved pork is continuously monitored under two conditions--room temperature and refrigerator temperature--both of which are the most common temperatures under which food is generally stored. The food-monitoring experiments are conducted over a period of one week using the proposed battery-less tag. Based on the experimental results, the food assessment is classified into four categories: fresh, normal, low, and spoiled.
Food safety has emerged as a growing concern for human health in recent times. Consuming contaminated food may lead to serious health problems, and therefore, a system for monitoring food freshness that is both non-detrimental to the quality of food and highly accurate is required to ensure that only high-quality fresh food packages are provided to the customers. This paper proposes a method to monitor and detect food quality using a compact smart sensor tag. The smart tag is composed of three ultra-low-power sensors, which monitor four major indicators of food freshness: temperature, humidity, and the concentrations of ammonia and hydrogen sulfide gases. An RF energy scavenging circuit is integrated into the smart sensor tag to harvest energy from radio waves at a high frequency of 13.56 MHz to supply sufficient power to the tag. Experimental results show that the proposed energy harvester can efficiently obtain energy at a distance of approximately 40 cm from a 4 W reader. In addition, the proposed smart sensor tag can operate without any battery, thereby eliminating the requirement of frequent battery replacement and consequently decreasing the cost. Meanwhile, the freshness of preserved pork is continuously monitored under two conditions--room temperature and refrigerator temperature--both of which are the most common temperatures under which food is generally stored. The food-monitoring experiments are conducted over a period of one week using the proposed battery-less tag. Based on the experimental results, the food assessment is classified into four categories: fresh, normal, low, and spoiled.
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제안 방법
In this study, a power management policy was developed to efficiently manage the received power and reduce the charging time of the supercapacitor. Fig.
The experiments were performed under two conditions, room temperature and refrigerator temperature, which are the usual conditions under which food is generally stored. The temperature of both conditions was kept stable to guarantee the reliability of the output data of the gas sensors.
This paper proposes a harmless and highly accurate device for monitoring and predicting the freshness of pork based on four factors––temperature, humidity, concentration of NH3, and that of H2S gas––using a battery-less smart sensor tag.
This study aims to employ an RF energy scavenging circuit [14- 17] to harvest energy from radio waves and supply power to a smart sensor tag. The concept of RF energy harvesting is not novel and many systems have been designed to operate at different frequencies, such as 13.
To optimize the power consumption of our battery-less sensor tag, two commercial and extremely-low-power electrochemical gas sensors—ME3-NH3 (Winsen, China) and 3SP-H2S-50 (Spec Sensors, USA)—were selected to measure CNH3 and CH2S, respectively.
대상 데이터
3. The circuit includes an antenna operating at a high frequency of 13.56 MHz, an RF-toDC circuit, a boost converter, and a charging circuit.
The experiments were carried out four times under each storage condition. Totally, eight packages were used in the research.
이론/모형
Two packages were stored under the same condition and monitored until they were spoiled. In each package, the gas concentrations were recorded and filtered using the 3-point moving average filter method. The data of each experiment were the average values of the results from both packages.
성능/효과
First, to implement a full-passive smart tag in a relatively long range from a reader, the power consumption of the smart tag is a highly critical issue and should be reduced significantly. Lowpower gas sensors that do not consume much power but, at the same time, are efficient enough to capture the changes in gas concentrations were carefully chosen.
11 shows the experimental results of the food packages at the refrigerator temperature. The results indicated a slight growth in data compared to that in the data of food packages at room temperature. In case of humidity, 100%RH is the maximum scale of the SHT21 sensor; therefore, once the humidity reached 100%RH, the data did not change.
후속연구
Furthermore, the gas concentrations are varied with different weights of food samples. Therefore, different types of meat with different weights should be examined in the following studies and deep learning can be employed for better analysis of the relationship between food spoilage and the proposed gas concentrations.
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