Smart Plate For The Detection of Quality of Food

International Journal on Recent and Innovation Trends in Computing and Communication
Volume: 3 Issue: 5
ISSN: 2321-8169
3172 3174
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Smart Plate for the Detection of Quality of Food

Sumathi MS[1], Thejaswini S[1], Pranav Kashyap[2], ShahinaAnjum[2], Shashi Shanker[2], Shreya GK[2]
[1]
Assistant Professor
Department of Telecommunication Eng.
BMS Institute of Technology
Bangalore, India
[2]
Student
Department of Telecommunication Eng.
BMS Institute of Technology
Bangalore, India
Abstract Extensive research to tackle the issue of food poisoning and reduce the damage to unwary consumers has given rise to
innovative devices. The use of chemical, optical and electrical sensors to determine the staleness of food has proven to be a boon
to consumers of packaged foods. In this project, we attempt to develop a smart sensor plate that can detect the freshness of
household food items like dairy, meat and cooked items.
Keywords pH sensor, Optical sensor, Moisture sensor
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I.
INTRODUCTION
Food poisoning has been the source of innumerable diseases

and illnesses over the years. Unwary consumption of stale
food results in ill health. In a country like India, where
majority of the population struggles for their daily bread,
efficient preservation of existing food resources is critical.
The great amount of money spent on diagnosis and
treatment of diseases is also a cause for concern. The need
of the hour is to develop an efficient method to reduce the
consumption of spoilt food. Extensive research to tackle the
issue of food poisoning and reduce the damage to unwary
consumers has given rise to innovative devices. The use of
chemical, optical and electrical sensors to determine the
staleness of food has proved to be a boon to consumers of
packaged foods. In this project, we attempt to develop a
smart sensor plate that can detect the freshness of household
food items like dairy, meat and cooked items. Smart Plateis
a flat plate consisting of a variety of sensors that are
activated depending on the food item. This plate can be
placed in any utensil and a panel can be used to select the
type of food item. Further functionalities can be
implemented into this device with the integration with smart
phones. A mobile app can be designed specifically to
receive data from the Smart Plate to generate advance
warnings regarding the status of the food item.
In todays world, we see a number of individuals suffering
from food borne illnesses due to the consumption of stale
food. The labels found on packaged food and other food
materials with the expiry date of the food printed on it does
not serve as an accurate method to identify the quality of
food.
Sometimes, the food remains fresh even after the expiry
date if it is maintained and controlled effectively. Thus, by
proper maintenance and monitoring the shelf life is
improved. Other times, the food can lose its freshness
before the mentioned expiry date. This leads to the
consumption of stale food which poses a threat to human
health.
Accounting for the above mentioned factors, we aim to
design a smart plate with sensors that detect the freshness
of everyday food. The smart plate can be fit into any
household utensil and can sense and detect the quality of

the food placed in the utensil.
Very encouraging results have been obtained in the past in
the area of food quality management by using sensors to
detect spoilage. The application of an LC sensor for
monitoring the moisture content inside packaged cereals
has been demonstrated efficiently [7]. A wireless pH
sensing system was tested for in situ monitoring of the
spoilage processes in fish meats continuously for over
18hours [6]. A quality assessment to food and beverages
that included determination of freshness and identification
of spoilage, polluted, contaminated, unhygienic or
adulteration in the food was made with the application of
electronic noses [3]. The implementation of Quartz Crystal
Microbalance (QCM) based biosensor for the detection of
various analysts in food systems has been successfully
carried out [1]. Quantitative color information from the
release of spoilage products, typically amines, was detected
by a colorimetric sensor to determine the quality of the food
[8].
In this paper, we make use of a Moisture sensor to detect
the humidity level of the food item, a pH sensor to monitor
the change of pH level in dairy products and an optical
sensor to detect the amount of biochemical such as amines
released by meat based products.
II.
METHODOLOGY
The parameters to be analyzed are pH, Moisture and amount

of Amines present in the food item. For dairy items like
milk and cream, pH is the most crucial parameter that
determines freshness. Sour milk or cream displays a lower
pH value than fresh good-quality milk or cream. The
amount of moisture in the air can be used to determine the
freshness of fried and baked items like chips and biscuits.
When the moisture content increases, it is indicative of stale
food. Meats items like chicken and fish release complex
amines when spoilt. The level of amines can determine the
freshness of meat.
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IJRITCC | May 2015, Available @ http://www.ijritcc.org
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Volume: 3 Issue: 5
ISSN: 2321-8169
3172 3174
______________________________________________________________________________________________
B. Moisture Sensor
Most moisture sensors are designed to estimate volumetric
water content based on the dielectric constant of air. The
dielectric constant can be thought of as the airs ability to
transmit electricity. The dielectric constant of air increases
as the water content of the air increases. This response is
due to the fact that the dielectric constant of water is much
larger than air. Thus, measurement of the dielectric constant
gives a predictable estimation of water content.
Figure 1. Block diagram for the Smart Plate for Detection of food quality.
The food item to be analyzed is placed in a utensil. The

Smart Plate can be placed inside the vessel after making the
required settings. The sensor plate contains an array of
sensors that are activated depending on the food item. The
sensors determine the quality of the food item.
The user input is a keypad or a java-based android
application that can be used to turn on the Smart Plate and
specify the food item. It also starts a timer that contributes in
the overall decision making process. The app is used to
provide connectivity with the smart plate via Bluetooth and
is used to select the type of food item whose quality needs to
be checked. Depending on the food item selected, the smart
plate activates the particular sensor for testing.
The microcontroller receives the user input which specifies
the type of food to be tested. It also receives the input from
the sensor plate and determines the freshness or staleness
level of the food based on a pre-defined algorithm.
Red and green LEDs indicate when the food is good and
when it is bad. The freshness level of the food item is
indicated using a user friendly display. Through this
information, the consumer can determine whether it is fit for
consumption.
III.
SENSORS USED
A. pH Sensor
The pH of a solution indicates how acidic or basic (alkaline)
it is. The pH term translates the values of the hydrogen ion
concentration, which ordinarily ranges between about 1 and
10 x -14 gram-equivalents per litre - into numbers between 0
and 14. A pH measurement loop is made up of three
components, the pH sensor, which includes a measuring
electrode, a reference electrode, and a temperature sensor; a
preamplifier; and an analyzer or transmitter. A pH
measurement loop is essentially a battery where the positive
terminal is the measuring electrode and the negative
terminal is the reference electrode. The measuring electrode,
which is sensitive to the hydrogen ion, develops a potential
(voltage) directly related to the hydrogen ion concentration
of the solution. The reference electrode provides a stable
potential against which the measuring electrode can be
compared.
C. Optical Sensor
Several techniques exist to detect the amount of amines in a
substance. Biosensors, electrochemical sensors and piezo
crystal sensors are widely used for the detection of gaseous
amines. For the detection of amines in food items however,
optical sensors [8] are the best option. Optical sensors are
based on the pH indicator Bromocresol green, adsorbed onto
a silica sphere matrix. When the amines adsorb onto the
matrix, the colour changes from orange to blue. The colour
change is detected with a fiber optic spectrometer.
Figure 2. Flow chart for the process of food detection using Smart Plate
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Volume: 3 Issue: 5
ISSN: 2321-8169
3172 3174
______________________________________________________________________________________________
IV. RESULTS
Smart Plate for the detection of food quality is designed to
ensure quality of the food used by the consumers, and
improve their health.
The sensor plate is able to detect spoilage of common

household items like dairy, meats and fried items. The
display system accurately displays the freshness level of the
food, enabling consumers to be well aware of the quality of
food. This design is simple, effective, feasible and cost
effective.
V. CONCLUSION
The rising cases of food poisoning calls for an effective
technique to alert unwary consumers of spoilt or stale food
items. This ultimately leads to lesser ailments and low
expenditure in terms of diagnosis and treatments. The Smart
Plate provides a direct and convenient means to monitor
produce/food quality to address food safety and waste
issues. The Smart Plate is designed such that it can be fitted
into any common household utensil, hence increasing its
feasibility. It also consists of an array of sensors, enabling it
to be used for multiple food items. The system ultimately
alerts consumers regarding the status of their food item
accurately and conveniently. The integration of a specially
developed mobile app enables users to track the status of
food items at their homes wirelessly. The design is compact
and can be built efficiently using low cost components. A
cheap and efficient design enables the Smart Plate to be
affordable for all sections of the society.
REFERENCES
[1] Ashish Kumar Singh and Neelam Verma, Quartz Crystal
Microbalance Based Approach for Food Quality Current
Biotechnology, 2014, 3, 000-000.
[2] Kong Xiansheng and Sun Jing Design and implementation
of food intelligent monitoring system based on pH sensor,

Department
of
Computer
&
Information,
Xinxiang
University, China Xinxiang Radio and Television University,

Xinxiang, China Journal of Chemical and Pharmaceutical
Research, 2014, 6(7):1662-16666.
[3] Syeda Erfana Zohora, A. M. Khan, A .K. Srivastava, Nisar
Hundewale International, Electronic Noses Application to
Food Analysis Using Metal Oxide Sensors: A Review
Journal of Soft Computing and Engineering (IJSCE) ISSN:
2231-2307, Volume-3, Issue-5, November 2013.
[4] Chang Won Lee ,So Young Park, Joowoong Kim And Ki
Hwan Eom, Food Distribution Management System with the
Smart RFID-PH Sensor Tag Department of Electronics and
Electrical Engineering, Dongguk University, South Korea
,SoftTech 2013, ASTL Vol. 19, pp. 244 - 247, 2013
SERSC 2013.
[5] Radislav A. Potyrailo, Nandini Nagraj, Zhexiong Tang, Frank
J. Mondello, Cheryl Surman, and William Morris, J Agric
Food Chem., Battery-free radio frequency identification
(RFID) sensors for food quality and safety Sep 5, 2012;
60(35): 8535 8543.
[6] Wen-Ding Huang, Sanchali Deb, Young-SikSeo, Smitha Rao,
Mu Chiao, and J.C. Chiao, A Passive Radio-Frequency pHSensing Tag for Wireless Food-Quality Monitoring 2010
IEEE.
[7] Ee Lim Tan , Wen Ni Ng , Ranyuan Shao , Brandon D.
Pereles and Keat Ghee Ong, A Wireless, Passive Sensor for
Quantifying Packaged Food Quality 23 August 2007 /
Accepted: 28 August 2007 / Published: 5 September 2007.
[8] Hayes, J. ; Dublin City Univ., Dublin ; Pacquit, A. ; Crowley,
K.; Kim Lau Web-based colorimetric sensing for food
quality monitoring Sensors, 2006.
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International Journal on Recent and Innovation Trends in Computing and Communication

Smart Plate for the Detection of Quality of Food

Food poisoning has been the source of innumerable diseases

household utensil and can sense and detect the quality of

The parameters to be analyzed are pH, Moisture and amount

International Journal on Recent and Innovation Trends in Computing and Communication

The food item to be analyzed is placed in a utensil. The

International Journal on Recent and Innovation Trends in Computing and Communication

The sensor plate is able to detect spoilage of common

of food intelligent monitoring system based on pH sensor,

University, China Xinxiang Radio and Television University,

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