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Foods

Title:		IoT-Enabled Electronic Nose System for Beef Quality Monitoring and Spoilage Detection
Author(s):		Damdam AN; Ozay LO; Ozcan CK; Alzahrani A; Helabi R; Salama KN;
Address:		"Sensors Lab, Advanced Membranes and Porous Materials Center, Computer, Electrical and Mathematical Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal 23955-6900, Saudi Arabia. Uvera Lab, Research and Development Department, Uvera Inc., Thuwal 23955-6900, Saudi Arabia"
Journal Title:		Foods
Year:		2023
Volume:		20230531
Issue:		11
Page Number:		-
DOI:		10.3390/foods12112227
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Food spoilage is a major concern in the food industry, especially for highly perishable foods such as beef. In this paper, we present a versatile Internet of Things (IoT)-enabled electronic nose system to monitor food quality by evaluating the concentrations of volatile organic compounds (VOCs). The IoT system consists mainly of an electronic nose, temperature/humidity sensors, and an ESP32-S3 microcontroller to send the sensors' data to the server. The electronic nose consists of a carbon dioxide gas sensor, an ammonia gas sensor, and an ethylene gas sensor. This paper's primary focus is to use the system for identifying beef spoilage. Hence, the system performance was examined on four beef samples stored at different temperatures: two at 4 degrees C and two at 21 degrees C. Microbial population quantifications of aerobic bacteria, Lactic Acid Bacteria (LAB), and Pseudomonas spp., in addition to pH measurements, were conducted to evaluate the beef quality during a period of 7 days to identify the VOCs concentrations that are associated with raw beef spoilage. The spoilage concentrations that were identified using the carbon dioxide, ammonia, and ethylene sensors were 552 ppm-4751 ppm, 6 ppm-8 ppm, and 18.4 ppm-21.1 ppm, respectively, as determined using a 500 mL gas sensing chamber. Statistical analysis was conducted to correlate the bacterial growth with the VOCs production, where it was found that aerobic bacteria and Pseudomonas spp. are responsible for most of the VOCs production in raw beef"
Keywords:		IoT beef quality e-nose food quality monitoring food spoilage food waste;
Notes:		"PubMed-not-MEDLINEDamdam, Asrar Nabil Ozay, Levent Osman Ozcan, Cagri Kaan Alzahrani, Ashwaq Helabi, Raghad Salama, Kahled Nabil eng N/A/King Abdullah University of Science and Technology/ N/A/Uvera Inc./ Switzerland 2023/06/10 Foods. 2023 May 31; 12(11):2227. doi: 10.3390/foods12112227"