DETERMINATION OF INITIAL DATA FOR THE ELECTROOPTICAL SYSTEM OF THE CONTROL THE FRESHNESS OF FOOD

A.I. Kin, S.A. Lisakov, A. Yu. Sidorenko, E.V. Sypin
DOI: 10.25699/SSSB.2019.25.27643 Download PDF
Abstract: Determination of initial data for the electro-optical system of the control the freshness of food was been conducted. Analysis of methods for determining control the freshness of food showed that use of the gas analysis method is optimal because of their advantages, such as low labour intensity, high speed, and non-contact non-destructive control. Requirements for the device was forming. Requirements include determination of the degree of freshness of food products by classifying its state; high speed (a maximum of 5 second), dimensions (a maximum of 100х65х25 mm), and non-contact non-destructive control. Foods for freshness control was determined. Freshness control include meat, milk and dairy, fish, egg, and fruit. Gases arising from food spoilage was determined. Food spoilage gases include hydrogen sulphide, ammonia, alcohol, and hydrocarbons. The spectral ranges with the maximum absorption coefficient for food spoilage gases are define. Structural diagram of the electro-optical system of the control the freshness of food was been developed.
Index terms: control, initial data, electro-optical sensor, block schematic diagram

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