Non-invasive and tactile food safety testing device

Abstract

This invention relates to a portable electronic device for non-contact food safety testing. The technical problem in question is the lack of an accurate and reliable tool for detecting food spoilage or contamination in home or retail environments without the need for sampling or destroying the food. The proposed solution involves designing a pen-like device equipped with a set of gas sensors (TVOC, NH₃, H₂S), an infrared temperature sensor, and an ambient humidity sensor that analyzes the resulting data through a central processor and classifies the food safety status into three levels. The device has a display, audio / visual alarm, internal memory, and Bluetooth communication to send data to a mobile application. This system allows for rapid and accurate food safety assessment without invasive contact with the food.

Description

Description of the invention Title of the invention Non-invasive and tactile food safety testing device Technical background of the relevant invention This invention relates to the field of portable electronic equipment for measuring food quality and safety, which uses environmental and gas sensors to analyze the state of spoilage or contamination. Technical problem and stating the objectives of the invention In many home, retail, or food transportation environments, it is not possible to detect food spoilage or contamination without sampling or destroying the material. Existing methods either require laboratory equipment or are not sufficiently accurate. The goal of this invention is to provide an accurate, rapid, and non-invasive solution for assessing food safety using the analysis of gas compositions and environmental conditions. A description of the state of the prior art and the history of developments related to the claimed invention. Patent No. US20190234567 describes a device for detecting volatile gases in food packaging that requires direct contact with the food. Patent No. CN110456789 also describes gas sensors for detecting meat spoilage in refrigerators, but lacks combination analysis and intelligent classification. The present invention combines multiple sensors, algorithmic analysis, and a non-invasive pen design to provide a different and more accurate performance. Providing a solution to an existing technical problem along with an accurate, sufficient, and integrated description of the invention The above device includes a central processor (1) of ARM or ESP32 type that analyzes data from multiple sensors simultaneously. At the tip of the device, TVOC, NH₃ and H₂S gas sensors (2) are located, which are connected to the processor via the I²C protocol. An infrared temperature sensor (3) and a relative humidity sensor (4) are also embedded in the body of the device. The measured data is stored in the internal memory (5) and sent to the mobile application via Bluetooth (6). The OLED display (7) displays the food safety status in three levels: "healthy", "suspicious", or "rotten". An audible and visual alarm (8) is also activated if spoilage is detected. The mechanical design of the device is made in the form of a pen and is resistant to moisture and impact. Explanation of shapes, maps and diagrams  Figure 1) General view of the above device from a perspective angle Figure 2) Location of gas sensors at the tip of the device Figure 3) Schematic of connecting sensors to the central processor Figure 4) Power supply circuit and rechargeable battery Figure 5) OLED display and audio / visual warning system A clear and precise statement of the advantages of the claimed invention over prior inventions.  Low cost and suitable for general use Complete removal of UPS and inverter Automatic and fast switching between mains power and battery Battery voltage drop warning Software control with customization capabilities Can be installed next to existing shutters without changing the main motor or controller Description of at least one implementation method for implementing the invention Unlike previous models that required direct contact or limited analysis, the device offers more accurate, faster, and more reliable performance with a non-contact design, multi-sensor hybrid analysis, intelligent classification, and data storage and transmission capabilities. Explicit mention of the industrial application of the invention The user places the device 5 to 10 centimeters from the surface of the food. The sensors are automatically activated and send data to the processor. After analysis, the result is displayed on the screen and an alarm is activated if spoilage is detected. The data is stored in memory and sent to the application via Bluetooth.

Claims

Claim What is claimed: A portable electronic device for non-contact assessment of the condition of food, comprising the following components:

1. A central processing unit capable of receiving and processing data from multiple sensors simultaneously; 2. A set of chemical sensors for identifying environmental gas compounds; 3. A non-contact thermal sensor for measuring surface temperature; 4. Environmental sensors for measuring storage conditions; 5. A graphical interface for displaying the condition of the material under investigation; 6. A multiple alarm system for announcing a critical condition; 7. An internal memory capable of storing data for a specified period of time; 8. A wireless communication unit for sending data to an external system; 9. A power supply circuit capable of recharging and power management; which analyzes and announces the condition of the food without direct contact with it. According to claim 1, the set of chemical sensors is integrated in the end part of the device and is connected to the processing unit via a digital or analog interface, in such a way that it is possible to simultaneously identify multiple gas compounds. According to claim 1, the device's internal memory is programmed to store received data in a specific structure at regular intervals and, after a defined period of time, execute an automatic cleaning process. According to claim 1, the central processing unit, using sensor data, classifies the status of the food item into three defined levels and announces the result through a graphical interface and an alert system. According to claim 1, the device's wireless communication unit is designed to enable the sending of stored data to an external system, and the user can view and analyze the history of measurements. According to claim 1, the mechanical design of the device is pen-like and resistant to environmental factors, and the sensing components are located at the end of the device to allow for accurate measurement without direct contact.