Colorimetric Transducer Array for Fresh Food Flavor Assessment
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Solution Overview
Problem
Traditional online trading systems for fresh foods fail to accurately convey flavor information, leading to a cognitive gap between industry and consumers, and are unable to accurately classify fresh foods based on quality factors beyond time, variety, origin, weight, or volume.
Innovation Solution
A system and method utilizing a product label with a colorimetric transducer array and image capturing module to objectively assess the quality of fresh foods by capturing images and comparing them to a database, providing real-time information on quality and enabling classification based on this data.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of information
If words or pictures are used to convey flavor information, then the information can be transmitted, but the accuracy and objectivity of flavor representation deteriorates due to subjective interpretation
Solution Approach 1:
The patent replaces the mechanical/subjective system of using words and pictures to describe flavor with a chemical sensing system. The colorimetric transducer array uses chemical reactions between sensing materials and metabolic molecules in fresh food to produce objective color changes, eliminating subjective interpretation and providing accurate, measurable flavor quality data.
Solution Approach 2:
The patent utilizes color changes as the core mechanism for flavor assessment. The colorimetric transducer array contains sensing materials that undergo color changes when reacting with metabolic molecules in fresh food. These objective color changes provide accurate visual indicators of flavor quality, replacing subjective textual or pictorial descriptions.
2Device complexity
If fresh foods are classified only by time, variety, origin, weight or volume, then the classification process is simple, but the classification accuracy deteriorates because it cannot capture actual quality variations
Solution Approach 1:
The patent introduces new classification parameters based on chemical composition and metabolic state of fresh food. Instead of relying solely on external attributes like time, variety, origin, weight, or volume, the system measures internal quality parameters through colorimetric responses to metabolic molecules, enabling accurate classification of actual quality variations.
Solution Approach 2:
The patent introduces colorimetric transducers as intermediary elements between the fresh food and the classification system. These transducers interact with metabolic molecules in the food and provide objective quality indicators, serving as a bridge that translates complex internal quality characteristics into measurable classification data.
3Measurement precision
If a colorimetric transducer array with sensing materials is used to sense fresh foods, then the measurement precision of quality assessment is improved, but the device complexity increases due to additional components
Solution Approach 1:
The patent merges multiple functions into a single integrated system. The colorimetric transducer array combines sensing, signaling, and classification functions. The sensing materials directly interact with metabolic molecules and produce visual color changes that can be captured and classified, eliminating the need for separate complex measurement and analysis equipment.
Solution Approach 2:
The sensing materials in the colorimetric transducer array perform self-service by directly reacting with metabolic molecules in the fresh food and generating visible color changes. This self-indicating mechanism eliminates the need for complex external measurement devices, making the system both precise and relatively simple.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach allows for more stringent quality control and product differentiation, reducing the cognitive gap between industry and consumers by providing accurate quality information, enhancing transaction satisfaction and consistency of commodities.
Implementation Method 1
each of the at least one sensing material undergoing a chemical reaction with at least one metabolic molecule of each of the fresh foods to change each of the at least one sensing material from an initial color to an indication color
Data Source
AI summary
A system and a method for managing and trading fresh foods according to a flavor thereof, comprising a plurality of fresh foods, an image capturing module, a processing module and a classification module. The fresh food is attached with a product label including a code and a colorimetric transducer array that comprises at least one sensing material for sensing the fresh food. The sensing material undergoes a chemical reaction with at least one metabolic molecule of the fresh food to change the sensing material from an initial color to an indication color. The image capturing module captures an image comprising an appearance of the fresh food, the code and the indication color. The processing module provides a real-time information according to a comparison result between the image and a database. The classification module receives the real-time information and classifies the fresh food according to the real-time information.