A method and system for detecting food freshness

By detecting alcohol and amine gases in food using sensors and setting sensitivity and weight values ​​to calculate a freshness index, this technology solves the problems of low efficiency and low accuracy in food freshness detection in existing technologies, and achieves rapid and accurate judgment of food freshness.

CN115616034BActive Publication Date: 2026-07-21HEFEI MICRO NANO SENSING TECH CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
HEFEI MICRO NANO SENSING TECH CO LTD
Filing Date
2022-11-04
Publication Date
2026-07-21

AI Technical Summary

Technical Problem

Existing technologies for detecting food freshness are inefficient and inaccurate.

Method used

By using sensors to detect alcohols and amines in food, and by setting the sensor sensitivity and weight values, a freshness index is calculated to achieve a rapid and accurate assessment of food freshness.

Benefits of technology

It improves the efficiency and accuracy of food freshness detection, enabling it to quickly and accurately identify the freshness level of food and provide feedback to users.

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Abstract

The application provides a food freshness detection method and system, which comprises the following steps: setting a preset number of sensors according to detection requirements, arranging the preset number of sensors in a refrigeration containing device, processing sensor state parameters by using sensor resistance change state data, determining food types by using preset food component intervals according to the sensor state parameters, determining weight values of the sensors by using preset weight processing logic according to the sensor state parameters, calculating a freshness index by using preset logic according to the weight values and the sensor state parameters, and grading the freshness index according to preset food freshness grade threshold groups to obtain a food freshness grade, so as to determine the freshness of the food. The technical problems of low detection efficiency and low detection accuracy are solved.
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Citation Information

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