Wireless pressure sensor system for fish quality monitoring
https://doi.org/10.21323/2414-438X-2022-7-3-150-155
Abstract
Food quality monitoring is increasingly important. This paper aims to propose the developed wireless pressure sensor system (WPSS) for fish quality monitoring. WPSS consists of a sensor acquisition module, power supply module, and Bluetooth module. The sensor acquisition module includes a temperature sensor, pressure sensor, and microcontroller unit (MCU). When Bluetooth receives the data collection command from the smartphone, the data of storage temperature and pressure in the food package can be collected by the sensor and transmitted wirelessly to the smartphone through Bluetooth. All data obtained by the system is monitored, stored, processed, and eventually displayed in a smartphone app in real-time to improve temperature, air pressure, and freshness transparency within the food package, ultimately ensuring food quality and safety. The proposed WPSS has potential application in many kinds of food monitoring. It can realize simple and intuitive food quality indications.
About the Authors
B. Mu
China Agricultural University
China
China
Boyu Mu, Master, Beijing Laboratory of Food Quality and Safety, College of Engineering
Beijing 100083, PR China
Tel.: +86–188–6058–7671
M. A. Nikitina
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Russian Federation
Marina A. Nikitina, Doctor of technical sciences, docent, leading scientific worker, the Head of the Direction of Information Technologies of the Center of Economic and Analytical Research and Information Technologies
26, Talalikhina str., 109316, Moscow
Tel: +7–495–676–95–11 extension 297
X. Xiao
China Agricultural University
China
China
Xinqing Xiao, Doctor of Engineering, Associate Professor, Beijing Laboratory of Food Quality and Safety, College of Engineering
Beijing 100083
Tel.: +86–158–0122–7781
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Review
For citations:
Mu B., Nikitina M.A., Xiao X. Wireless pressure sensor system for fish quality monitoring. Theory and practice of meat processing. 2022;7(3):150-155. https://doi.org/10.21323/2414-438X-2022-7-3-150-155
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