Development of an Electronic Nose System for Evaluation of Freshness of Pork

Lee, Hoon-Soo; Cho, Byoung‐Kwan; Chung, Chang-Ho; Lee, Ki‐Teak; Jo, Cheorun

doi:10.5307/jbe.2009.34.6.462

Cited by 6 publications

(2 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…To overcome the shortcomings of traditional methods (e.g., microbiological and chemical analytical methods) [ 7 ], various freshness detection technologies have been introduced, such as biosensors [ 8 ], electronic noses [ 9 ], electronic tongues [ 10 ], colorimetric sensor arrays [ 11 , 12 ], and optical sensing [ 13 ]. Over the years, optical sensing has become the most attractive measurement technique for fish freshness evaluation due to its simple sample preparation, noninvasiveness and fast measurement.…”

Section: Introductionmentioning

confidence: 99%

Developing a Portable Fluorescence Imaging Device for Fish Freshness Detection

Pan,

Huang,

Zhu

et al. 2024

Sensors

View full text Add to dashboard Cite

Rapid detection of fish freshness is of vital importance to ensuring the safety of aquatic product consumption. Currently, the widely used optical detecting methods of fish freshness are faced with multiple challenges, including low detecting efficiency, high cost, large size and low integration of detecting equipment. This research aims to address these issues by developing a low-cost portable fluorescence imaging device for rapid fish freshness detection. The developed device employs ultraviolet-light-emitting diode (UV-LED) lamp beads (365 nm, 10 W) as excitation light sources, and a low-cost field programmable gate array (FPGA) board (model: ZYNQ XC7Z020) as the master control unit. The fluorescence images captured by a complementary metal oxide semiconductor (CMOS) camera are processed by the YOLOv4-Tiny model embedded in FPGA to obtain the ultimate results of fish freshness. The circuit for the YOLOv4-Tiny model is optimized to make full use of FPGA resources and to increase computing efficiency. The performance of the device is evaluated by using grass carp fillets as the research object. The average accuracy of freshness detection reaches up to 97.10%. Moreover, the detection time of below 1 s per sample and the overall power consumption of 47.1 W (including 42.4 W light source power consumption) indicate that the device has good real-time performance and low power consumption. The research provides a potential tool for fish freshness evaluation in a low-cost and rapid manner.

show abstract

Section: Introductionmentioning

confidence: 99%

Developing a Portable Fluorescence Imaging Device for Fish Freshness Detection

Pan,

Huang,

Zhu

et al. 2024

Sensors

View full text Add to dashboard Cite

show abstract

“…There is a lot of research using electronic noses to measure the freshness of food. However, electronic noses are very large and expensive, and therefore are not suitable for monitoring the freshness of food during distribution processes [2,7,8].…”

Section: Introductionmentioning

confidence: 99%

The Meat Freshness Monitoring System Using the Smart RFID Tag

Eom

Hyun

Lin

et al. 2014

International Journal of Distributed Sensor Networks

View full text Add to dashboard Cite

This paper proposes a monitoring system for meat freshness and use-by date, based on the smart RFID (radio frequency identification) tag. Freshness can be checked by various factors, such as the presence of microorganisms, bacteria, and gases. This paper focuses on detecting the temperature, humidity, and the gases released by meat. We analyzed the factors affecting the freshness of meat and decided to use a gas sensor as the main detection method. We use temperature sensor and humidity sensor as auxiliary sensors to get the food poisoning index. The proposed system consists of an RFID tag, temperature sensor, humidity sensor, gas sensor, reader, and server. By comparing the temperature, humidity, and gas concentration of the meat storage environment, we can get the relationship between meat freshness and the sensor signal. This monitoring system can show the meat freshness at four distinct grades: High, Medium, Low, and Spoilage. In order to confirm the usefulness of the proposed system, we performed experiments on pork. With the smart RFID tag, we successfully estimated the freshness of the meat.

show abstract