SMART JAR LID THAT DETECTS FOOD SPOILAGE USING MULTIPLE SENSORS.

Abstract

The invention relates to a control system that enables the determination of the spoilage status of foods stored in canned, pickled and similar sealed containers without opening the jar lid, by detecting chemical and biological changes in the food through electronic measurement sensors integrated into the jar lid and providing the user with instant information; it is characterized by the lid body (1), PH sensor (2), Metal probe (3), Color sensor (4), Flex sensor (5), Housing box (6), OLED screen (7), Microcontroller board (8), Battery (9).

Description

1 TARIFF DETECTS FOOD SPOILAGE STATUS USING MULTIPLE SENSORS. SMART JAR LID Technical Area The invention concerns the spoilage of foods stored in sealed containers such as canned goods, pickles, and similar items. Electronic measurement integrated into the jar lid that allows detection before opening. by detecting chemical and biological changes in food through its sensors It relates to a control system that provides the user with real-time information. State of the Art Detecting food spoilage while still in packaging has been a subject of research for many years. Microorganisms, especially in canned and fermented foods stored in sealed containers. Since their activities are difficult to detect from the outside, various detection methods are used. It has been developed. The invention, US Patent No. US 5876739, describes the concentration of gas inside packaging. A sensor label that measures carbon dioxide produced inside the packaging is described. The amount is determined by a chemical indicator that changes color. However, the solution in question... It depends on a single parameter, does not generate numerical data, and is not reusable. Also, the cover... It is not integrated into the structure and exists as a separate label. The invention, US Patent No.: US 6666902, describes the temperature history of packaged foods. The time-temperature indicator is explained. This system monitors the storage conditions of the food. It monitors but does not measure the actual microbiological status of the food. Bacterial growth, pH It does not provide direct information about changes or internal pressure. The application, European Patent No. EP 1402327, concerns optical color change for food packaging. A smart packaging system incorporating sensors is described. This system is designed for gas only. It measures the color change resulting from a chemical reaction related to its formation. Electronics not performing an evaluation and the multi-sensor structure placed on the cover It does not include. 2 Invention of volatile amines for packaged meat products, US Patent No: US 7284899. It has a sensor system that detects gases. This solution is specific to certain types of food. And it is limited to gas detection only. Cap deformation, electrical conductivity or pH No measurements are being taken. The invention, US Patent No. US 8151664, describes a device for controlling the vacuum state of a container. The lid structure is described. This lid only contains a mechanical vacuum gauge. Data on microbiological spoilage, chemical change, or discoloration. It does not provide. The invention, patented in China under number CN 102349694, describes an electronic temperature and gas control system for food containers. The packaging system includes a sensor. The system is integrated into the packaging body and is housed in a home... This type of design is not applicable to jar lids. Furthermore, it does not include a multi-analysis algorithm. Korean Patent No: KR 101272679 describes a food freshness detector that senses pH changes. The sensor is described. This solution only monitors acidity changes and does not affect bacteria. It does not measure conductivity changes or physical cover deformation. Upon examining the patents mentioned above, it becomes clear that each of the existing technical solutions represents a single, unique approach. The systems appear to measure either a physical or chemical parameter. These systems are either chemical indicators or... The gas sensor relies on either a vacuum gauge or a temperature monitoring method. Furthermore, this... Most solutions are in the form of single-use packaging labels and are reusable. It is not integrated into a cover system. In no current technique; by a battery-powered microcontroller board placed on the jar lid Bacterial activity was evaluated simultaneously using pH and electrical conductivity measurements. Multiple systems that perform detection, color change analysis, and lid deformation measurement simultaneously. A sensor-based system has not been described. Current techniques describe the parameters separately. It is evaluating but not performing cross-validation (multi-sensor verification). This Therefore, false positive or false negative results can occur. Therefore, the current technology significantly increases the likelihood of safe consumption of sealed jarred foods. Reusable, integrated circuit suitable for home use that can accurately identify problems without opening the device. It requires a smart lid system. The current invention addresses this deficiency. 3 Purpose of the Invention The invention allows for determining whether food inside a jar is safe before opening it. It can detect bacterial growth at an early stage, measure chemical changes, and The goal is to develop a smart cap system that provides the user with real-time information. The invention also applies to food. to prevent food poisoning, to ensure the safe consumption of homemade preserves, food to reduce waste and provide food producers with the opportunity for quality control. It aims to... Figure 1: Top perspective view of the invention. Figure 2: Bottom perspective view of the invention. Figure 3: Electronic schematic of the invention. References 1- Cover body 2- pH sensor 3- Metal probe 4- Color sensor 5- Flex sensor 6- Storage box 7- OLED screen 8-Microcontroller card 9-Battery 4 Detailed Description of the Invention The outer surface of the cover body(1) has a waterproof layer that protects the electronic circuit from the external environment. There is a storage box(6). Inside this storage box(6) is a battery-operated (9) The microcontroller board (8) is located and all measurement and evaluation processes of the system are carried out. This is performed by the microcontroller card (8). Data is given to the user on the same surface. An OLED screen (7) is positioned to display it. A flex sensor (5) is also placed on the outside of the cover body (1). The flex sensor (5), by detecting microscopic bending and deformations in the lid and body(1) of the jar It detects the increase in pressure caused by the formation of gas inside. Thus The system warns before the lid body(1) is visibly swollen. It can be provided. A pH sensor (2) is located inside the lid body (1) in a way that can come into contact with food. The pH sensor(2) measures the acidity of the food, indicating fermentation or spoilage. It determines the level of progress. Changes in pH value are shown on the microcontroller (8) It is constantly monitored by the system and when the threshold values ​​are exceeded, the system displays the OLED screen(7) It is shown. Two metal probes extending into the food medium are placed on the inner surface of the lid to detect bacterial activity. There are probes (3). Metal probes (3) measure the electrical conductivity of the food. As microorganisms multiply, ion concentration increases and conductivity decreases. It is changing. The microcontroller(8) analyzes this change and determines the likelihood of bacterial growth. It determines. There is also a color sensor (4) inside the lid. The color sensor (4) detects the food It detects color changes by measuring the light reflected from its surface. As a result of distortion... The darkening, clouding, or pigment changes that occur are numerically detected by the system. It is being converted into data. Data from all sensors are processed on the microcontroller board (8) and compared. An evaluation is being conducted. The system does not rely on a single measurement but also considers pH, conductivity, By analyzing color and cover deformation data together, the probability of false alarms can be reduced. It reduces. As a result of the evaluation, the status of the food is safe on the OLED screen(7), The user is informed that it should not be consumed or is risky. The system meets its energy needs with the battery (9) on the cover and has low power consumption. It has a working mode. It activates automatically when the lid is opened or within the measurement ranges. It enters and exits sleep mode. This allows for extended use. is happening..

Claims

6 REQUESTS 1- The invention concerns the spoilage of foods stored in sealed containers such as canned goods and pickles. Electronic measurement integrated into the jar lid that allows detection before opening. by detecting chemical and biological changes in food through its sensors It is related to a control system that provides the user with real-time information; Cover body(1), PH sensor(2), Metal probe(3), Color sensor(4), Flex sensor(5), Housing box(6), OLED It is characterized by the screen(7), microcontroller board(8), and battery(9).