{"id":109136,"date":"2020-11-10T17:25:40","date_gmt":"2020-11-10T14:25:40","guid":{"rendered":"https:\/\/en.buradabiliyorum.com\/ai-powered-electronic-nose-can-sniff-out-rotten-meat\/"},"modified":"2020-11-10T17:25:40","modified_gmt":"2020-11-10T14:25:40","slug":"ai-powered-electronic-nose-can-sniff-out-rotten-meat","status":"publish","type":"post","link":"https:\/\/buradabiliyorum.com\/en\/ai-powered-electronic-nose-can-sniff-out-rotten-meat\/","title":{"rendered":"#AI-powered \u2018electronic nose\u2019 can sniff out rotten meat"},"content":{"rendered":"

“#AI-powered \u2018electronic nose\u2019 can sniff out rotten meat<\/strong>”
\n<\/p>\n

\n Scientists from the Nanyang Technological University of Singapore have developed an AI-powered \u201celectronic nose\u201d that accurately assesses the freshness of meat.<\/p>\n

The system uses a barcode inserted in food packaging that changes color when it senses gasses emitted from rotting meat. A smartphone app<\/a> then scans the barcode pattern to measure the freshness of the meat within 30 seconds.<\/p>\n

In tests on\u00a0commercially-packaged chicken, beef, and fish samples that were left to age, the system predicted the meats\u2019 freshness with\u00a098.5% accuracy<\/a>.<\/p>\n

Co-lead author\u00a0<\/span>Professor Chen Xiaodong said the app could help consumers decide whether meat is fit for consumption better than a \u201cbest before\u201d\u00a0label:<\/p>\n

These barcodes help consumers to save money by ensuring that they do not discard products that are still fit for consumption, which also helps the environment. The biodegradable and non-toxic nature of the barcodes also means they could be safely applied in all parts of the food supply chain to ensure food freshness.<\/p>\n<\/blockquote>\n

[Read:\u00a0Meet the AI-generated bipartisan president of the US]<\/em><\/p>\n

The researchers say their system\u00a0mimics the mammalian nose\u2018s method of detecting decaying meat by sensing its gases.<\/p>\n

In the e-nose, each bar of the barcodes contains a dye that changes color in response to different types and concentrations of gasses. These reactions create a color combination that provides a \u201cscent fingerprint\u201d for the state of the meat as it decays.<\/p>\n

Deep convolutional neural networks trained on images of barcodes then analyze the patterns to predict the freshness of the meat.<\/p>\n

In the tests, the algorithm achieved 100% accuracy in detecting spoiled meats, and a 96 to 99% accuracy in identifying fresh and less fresh meats.<\/p>\n

The researchers have now filed a patent for their method and are working with a Singapore agribusiness firm to apply it to other types of foodstuffs.<\/p>\n

You can read a research paper on the system\u00a0in the journal\u00a0Advanced Materials<\/em><\/a>.<\/em><\/p>\n

\n Published November 10, 2020 \u2014 14:25 UTC<\/p><\/div>\n