Refrigerated Fruit Storage Monitoring Combining Two Different Wireless Sensing Technologies: RFID and WSN

Abstract

Every day, millions of tons of temperature-sensitive goods are produced, transported, stored or distributed worldwide, thus making their temperature and humidity control essential. Quality control and monitoring of goods during the cold chain is an increasing concern for producers, suppliers, logistic decision makers and consumers. In this paper we present the results of a combination of RFID and WSN devices in a set of studies performed in three commercial wholesale chambers of 1848 m3 with different set points and products. Up to 90 semi-passive RFID temperature loggers were installed simultaneously together with seven motes, during one week in each chamber. 3D temperature mapping charts were obtained and also the psychrometric data model from ASABE was implemented for the calculation of enthalpy changes and the absolute water content of air. Thus thank to the feedback of data, between RFID and WSN it is possible to estimate energy consumption in the cold room, water loss from the products and detect any condensation over the stored commodities.

Redução de perdas nas cadeias de frutas e hortaliças pela análise da vida útil dinâmica

“…Os avanços atuais na tecnologia RFID com sensor têm proporcionado uma nova dimensão para a sua aplicação nas cadeias de alimentos, principalmente nas cadeias de alimentos perecíveis, cuja vida útil é curta (BADIA-MELIS et al, 2015). Esforços de pesquisa têm proporcionado o surgimento de etiquetas inteligentes com múltiplas funcionalidades de detecção e computação, mantendo ou reduzindo o custo quando comparado com o custo de RFID de identificação.…”

RFID Tag as a Sensor - A Review on the Innovative Designs and Applications

“…Validation study on milk freshness is conducted, and model equations are obtained based on experimental studies. In addition to individual measurements, the RFID sensor is also integrated with WSN technology for food quality monitoring and control in a wireless network with databases [59], [60].…”

New techniques and methods for cold chain monitoring and tracking in perishable products

“…When the loss is significant it is necessary to use insurances and experts, and the responsibility assumption needs to be done and it can fall into conflicts. At this moment is when monitoring technologies become essential (Badia-Melis et al, 2015), since the information retrieved from the sensors allows determining the moments where the products were at risk. Barge et al (2014) automatically recorded cheese wheels movements during the production, handling in the maturing room and warehouse, delivery, packing and selling phases in a dairy factory with the help different techniques by fixing RFID tags to the cheese.…”

“…Even many food producers have good electronic traceability system internally, but exchange of information between the links in the supply chain is very time consuming or difficult due to the diversity and proprietary nature of the respective internal systems hence, they do not realize the true value of using an electronic traceability system as the cost of installing technology and operating the system exceeds the benefits. Badia-Melis et al, 2014;Badia-Melis et al, 2015;L. Qi et al, 2014;Zou et al, 2014), with the purpose of bringing an affordable and easy way of traceability Supply chain visibility is being pushed to a new stage by government regulations and consumer requirements; it means that food traceability is becoming a reality, reality that will go from "farm to fork" (Aung & Chang, 2014).…”

“…Badia-Melis et al (2014 evaluated the influence of the sensor housing in wireless devices for temperature monitoring, the management of big amount of data (Y.-Y. Chen et al, 2014;Qian et al, 2012) and polyvalence and versatility (Badia-Melis et al, 2015;Zou et al, 2014). Regattieri et al (2007) states that in general an RFID system will reduce labor costs and profit losses, while providing more efficient control of the supply chain and thus improving the management of perishable items.…”