An Artificial Intelligence Approach for Expurgating Edible and Non-Edible Items

Abstract

In the pandemic of COVID-19, it is crucial to consider the hygiene of the edible and nonedible things as it could be dangerous for our health to consume infected things. Furthermore, everything cannot be boiled before eating as it can destroy fruits and essential minerals and proteins. So, there is a dire need for a smart device that could sanitize edible items. The Germicidal Ultraviolet C (UVC) has proved the capabilities of destroying viruses and pathogens found on the surface of any objects. Although, a few minutes exposure to the UVC can destroy or inactivate the viruses and the pathogens, few doses of UVC light may damage the proteins of edible items and can affect the fruits and vegetables. To this end, we have proposed a novel design of a device that is employed with Artificial Intelligence along with UVC to auto detect the edible items and act accordingly. This causes limited UVC doses to be applied on different items as detected by proposed model according to their permissible limit. Additionally, the device is employed with a smart architecture which leads to consistent distribution of UVC light on the complete surface of the edible items. This results in saving the health as well as nutrition of edible items.

Analysis of Metoxyl and Galacturonate Contents from Pectin of Banana Peel Waste Combined with Sappan Wood

“…Post-harvest handling by increasing the shelf life of bananas is important research so that losses for banana farmers are minimized. The shelf life of fruit or food can be said to be a period where safety and minimal loss of sensory attributes can be guaranteed, usually determined by microbial (biological) phenomena where Fresh Cut Product (FCP) can spoil quickly, microbes can grow quickly (Kumar et al, 2022) and cause sensory defects (offodor, off-tastes, acidification and also visual defects) which lead to opportunities for rejection of produce by consumers (Fadiji et al, 2023;Kawurian & Silvia, 2022;Ruggeri et al, 2020), so preservation treatment is needed to avoid major losses.…”