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Scientist Develop AI Powered ‘Electronic Nose’ To Sniff Out Meat Freshness

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  • Dec 02, 2020

When it comes to inventions and technology the list is always exciting and exploring of new innovations. Scientist develops a nose that can sniff out meat freshness. The team of scientist led by Nanyang Technology University Singapore has invented an artificial olfactory system that mimics the mammalian nose to assess the freshness of meat accurately and works on an appropriate calculation and algorithm. This is a mixture of biomedical and science of artificial intelligence. An electronic nose comprises a barcode that changes color over time in reaction to the gases produced by meat as it decays and there is bar code reader in the form of a smartphone app powered by artificial intelligence. There is a proper training given to the nose to recognize whether the meat is decayed or it is fresh. There is a whole lot of library of barcode colors from which this electronic nose predicts the freshness of meat and then tells whether it is fresh or not. An AI network has a whole neural network which processes the commands and follows up the algorithms to function like human and read bar codes of different colors and give a relevant outcome.

When it is tested on some commercial use products to check its quality on packaged chicken, fish and beef meat samples that were left to age and on the urge of decaying.The team found that their deep convolution neural network AI algorithm that powers the e nose predicted the freshness of the meats with a 98.5% accuracy. As a comparison, the research team assessed the prediction accuracy of commonly used algorithms to measure the response of sensors like the barcode used in the e-nose. This type of analysis showed an overall accuracy of 61.7 percent.

Motive of E-nose

The motive behind the rocket idea is to help reduce wastage of food by confirming to consumers whether meat is fit for consumption or it is to be thrown in dustbin or give it to stray dogs. This is more accurate than a best before label could saythe research team from NTU Singapore who collaborated with many scientists across the globe from countries like China, America and Russia. Sometimes customers are very careless and they discard food or products. The barcodes help them to save money by ensuring that they do not discard products, which also helps the environment and maintain a cycle of eco system. The biodegradable and non-toxic nature of the barcodes help to get high food freshness we need to look it into the higher supply chains. In the e-nose, the 20 bars in the barcode act as the receptors. Each bar is made of chitosan which is a natural sugar embedded on a cellulose derivative and loaded with a different type of dye. These dyes react with the gases emitted by decaying meat and change colour in response to the different types and concentration of gases, resulting in a unique combination of colors that serves as a scent fingerprinted for the state of any meat.