使用红外传感器和Arduino的带有瞬时味觉探测器的自动电子舌头

Protyush De, Aratrika Das, P. Dutta, Semanti Chakraborty, Debangana Brahma, Sayanti Banerjee
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引用次数: 1

摘要

食品工业发展迅速,已成为世界上发展最快的工业之一。从贫困阶层到精英阶层,食物是人们赖以生存的重要组成部分之一。考虑到这一点,我们一直在接受挑战,建造一种能够以独特和自动化的方式检测食物味道的设备。在我们提议开发的电子舌头中,将包括一个红外传感器,它将发射红外线来检测食物的适当味道,并将识别五种味道(苦、咸、酸、甜和鲜味)。它不仅会检测到特定的味道,而且还会显示检测到的特定味道(甜味,咸味等)的存在百分比。如果食品保存在生产中心,整个过程将在食品准备期间完成。这将在传感器的帮助下完成,该传感器的架构已经设计好,并且传感器已经集成在arduino板中,其中提供了不同颜色的LED,这些LED将根据将要检测到的特定味道发光。在OrcadPspice中设计了以下传感器电路,并采用不同颜色的LED进行模拟,分别分离出五种味道。颜色是紫色代表酸味,蓝色代表苦味,绿色代表咸味,橙色代表甜味,红色代表鲜味。除此之外,应用生物技术的概念,每一种产生特殊感觉的化学物质都被识别出来,红外射线通过它在微控制器中产生信号。产生的扭曲幅度将表明食物中存在味道的百分比。这不仅可以提高食品的质量,而且还有助于指示食品中存在的任何腐烂颗粒或微生物。它将在干燥食品制造行业(乐氏、库尔库尔、雀巢、麦德龙)、美食广场、餐馆和医药制造公司有广泛的应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
An Automated Electronic tounge with instantaneous taste detectors using IR sensor and Arduino
Food Industry has been progressing rapidly and has been one of the fastest growing industries in the world. From the poverty to the elite class food is one of the major components for the people to live. Keeping this in mind, we have been motivated to take up a challenge to construct a device that can detect the taste of food in a unique and automated way. In the electronic tongue which we have proposed to develop will consist of an IR sensor which will emit Infrared rays to detect the proper taste of the food and will identify the five tastes (bitter, salty, sour, sweet, and umami). It will not only detect the particular taste but it will also show the percentage presence of the particular taste detected (sweetness, saltiness etc.). The whole process will be done during the preparation of the food if it is kept at the production centre. This will be done with the help of a sensor whose architecture has been designed and the sensor has been incorporated in the arduino board where different color LED’s has been provided which will glow depending on the particular taste has which will be detected. The following sensor circuit has been designed in OrcadPspice and its simulation with different colors of LED’s has been taken to segregate the five tastes separately. The colors are namely violet for sour taste, blue for bitter taste, green for salty taste, orange for sweet taste and red for savory (umami) taste. Besides that, applying the concepts of biotechnology each of the chemicals producing the particular sense has been identified and IR rays has been passed through it to generate the signals in a microcontroller. The amplitude of the generated distortion will indicate the percentage presence of the taste in the food. This will not only enhance the quality of food but also help in indicating any rotten particle or microorganism present in food. It will have a large application in dry food manufacturing industries (lays, kurkure, nestle, metro),food courts, restaurants and medicine manufacturing companies.
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