Non-Invasive Food Quality Estimation via Electrochemical Impedance Spectroscopy
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Solution Overview
Problem
Current methods for monitoring food quality are invasive, lack sensitivity and selectivity, and are not suitable for real-time monitoring of food items in sealed packages, leading to significant food wastage due to inability to track quality variations effectively throughout the supply chain.
Innovation Solution
A system and method utilizing electrochemical impedance spectroscopy (EIS) to non-invasively estimate food quality by applying a potential over multiple frequencies through a food item in an enclosed package, obtaining electrical voltage and impedance values, and using a trained model to derive features that correlate with quality indicators such as pH and bacterial growth, enabling real-time quality estimation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If invasive monitoring methods are used to detect food quality, then measurement precision may be improved, but the food item is damaged and cannot be sold or consumed
Solution Approach 1:
The patent uses electromagnetic waves as an intermediary to probe food quality without physical contact. The electromagnetic signal passes through the packaged food, interacts with its molecular structure, and reflects quality characteristics back to the sensor, enabling non-invasive measurement that avoids damaging the food item
Solution Approach 2:
The patent replaces mechanical invasive probing systems with an electromagnetic field-based detection system. Instead of physically penetrating or contacting the food with sensors, the system uses electromagnetic radiation to obtain quality information, eliminating mechanical damage while maintaining measurement capability
2Reliability
If real-time monitoring is implemented throughout the supply chain, then food quality tracking is improved, but system complexity and cost increase
Solution Approach 1:
The patent designs a multi-functional system that can detect various food quality parameters (moisture content, fat content, protein content, foreign objects) using a single electromagnetic sensing platform. This universal approach reduces overall system complexity compared to deploying separate specialized sensors for each quality parameter
Solution Approach 2:
The system varies electromagnetic signal parameters (frequency, wavelength, polarization) to extract different quality information from the same food sample. By changing measurement parameters rather than using different physical sensors, the system achieves multiple detection capabilities with a unified device structure
3Measurement precision
If traditional quality assessment methods are used, then device complexity is low, but the ability to detect early quality degradation is insufficient
Solution Approach 1:
The patent enables detection of quality changes at very early stages by using electromagnetic spectroscopy to identify subtle molecular alterations before they become visible or affect sensory properties. This preliminary detection capability allows intervention before significant degradation occurs, improving food preservation effectiveness
Solution Approach 2:
The system adds a new dimension of detection by measuring electromagnetic spectral characteristics that reveal molecular-level quality changes invisible to traditional methods. This spectral dimension provides early warning of quality degradation that conventional visual or tactile inspection cannot detect
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
Enables real-time, non-invasive monitoring of food quality within sealed packages, reducing food wastage by allowing for dynamic decision-making on rerouting, repurposing, and recycling, and improving economic and environmental outcomes.
Implementation Method 1
applying, via one or more hardware processors, a potential over a plurality of frequencies through a food item contained inside an enclosed package using electrochemical impedance spectroscopy; obtaining, via the one or more hardware processors, values of electrical voltages and electrical impedances of the food item as a function of frequency of the applied potential
Data Source
AI summary
This disclosure relates generally to a system and method for real-time non-invasive estimation of food quality within enclosed package. Existing works utilize invasive methods that require direct contact of the food item with the sensors. In the present disclosure, a potential is applied over a plurality of frequencies through the food item contained the enclosed package which includes a plurality of polyethylene layers and a conducting layer arranged between two adjacent polyethylene layers using electrochemical impedance spectroscopy. Values of electrical voltages and the electrical impedances of the food item are then obtained. A plurality of features is derived from the obtained values of the electrical voltages and the electrical impedances using a trained model. The present disclosure estimates the quality of the food item in real-time by co-relating the plurality of derived features with the quality of the food item contained inside the enclosed package.