Conceptual design of smart multi-farm produce dehydrator using a low-cost programmable logic controller and raspberry pi

Background: Acceptable food processing techniques require the removal of water contents from the crop or food sample without destroying the nutritional qualities of the food sample. This poses a strict requirement on the dehydrator or oven that will be used in the dehydrating techniques to have the ability to control both temperature and humidity of its drying chamber. Methods: This work centres on how an autonomous multi-farm produce dehydrator that can also serve as an oven can be designed with a raspberry pi and a low-cost programmable logic controller (PLC). The dehydrator gives the users the flexibility to control both the drying chamber’s temperature and humidity from its web interface via a mobile device or the dehydrator’s HMI. Heat energy from the Liquid Petroleum Gas (LPG) is used so that the dehydrator can be readily available for commercial or industrial use. The small electricity required to power the electronics devices is obtained from the hybrid power solution with an electric energy source from either the mains electricity supply or solar.. The design was tested by creating an operation profile from the proposed web application for the dehydrator. The operation trend was analysed from the web application’s Trendlines page. Results: The report showed that both the temperature and humidity of the dehydrator could be controlled, and access to historical operation data will give insight to the user on how to create a better operation profile. Conclusion: The setup described in this work, when implemented was able to produce a dehydrator/oven whose temperature and humidity can be perfectly controlled and its generated heat is evenly distributed in its drying chamber to ensure efficient and effective drying techniques use in crop preservation and food processing.

Food Magic: AnAugmented Reality RestaurantApplication

Augmented Reality is an exciting technology that has been booming in recent years and might just be the solution to bridging the gap between the experiences in online and offline shopping, education, entertainment, and many more. AR can be used to market a variety of products, one of them is food. AR has been used by many big tech companies like Snapchat and Instagram to enhance the user experience using computational power. One feasible application of this technology in the advancement of the food industry is by displaying a food sample all the more alluring and how the food would look like in cafés and restaurants using 3D models of these foods. In this paper, we explore, and discuss existing systems in the food industry and challenges in developing such systems. We propose one of the feasible uses of this technology in the development of the food industry is to use 3D food models to show a food sample and how the food will appear in cafés and restaurants. Food Magic will encourage customers to view abstract food in the restaurant as more appetizing when exploring, buying, taking out or eating. We also present other important aspects, including key requirements for successful deployment of Food Magic. Finally, open research issues are outlined.

Conceptual design of smart multi-farm produce dehydrator using a low-cost programmable logic controller and raspberry pi

Background: Acceptable food processing techniques require the removal of water contents from the crop or food sample without destroying the nutritional qualities of the food sample. This poses a strict requirement on the dehydrator or oven that will be used in the dehydrating techniques to have the ability to control both temperature and humidity of its drying chamber. Methods: This work centres on how an autonomous multi-farm produce dehydrator that can also serve as an oven can be designed with a raspberry pi and a low-cost programmable logic controller (PLC). The dehydrator gives the users the flexibility to control both the drying chamber’s temperature and humidity from its web interface via a mobile device or the dehydrator’s HMI. Heat energy from the Liquid Petroleum Gas (LPG) is used so that the dehydrator can be readily available for commercial or industrial use. The small electricity required to power the electronics devices is obtained from the hybrid power solution with an electric energy source from either the mains electricity supply or solar.. The design was tested by creating an operation profile from the proposed web application for the dehydrator. The operation trend was analysed from the web application’s Trendlines page. Results: The report showed that both the temperature and humidity of the dehydrator could be controlled, and access to historical operation data will give insight to the user on how to create a better operation profile. Conclusion: The setup described in this work, when implemented was able to produce a dehydrator/oven whose temperature and humidity can be perfectly controlled and its generated heat is evenly distributed in its drying chamber to ensure efficient and effective drying techniques use in crop preservation and food processing.

CONCENTRATION OF BORATE SALT IN READY-TO-EAT FOODS AT CHUA HANG MARKET IN THAI NGUYEN CITY IN 2020

With the objective description of the actual use borate salt in some processed foods available in the market Chua Hang, Thai Nguyen city in 2020, the study was conducted according to the descriptivemethod, designed to cross- sectional on 60 samples of pre-processed food (pork rolls, pork rolls, vermicelli, meat pie, cast wheels) at the study site. Technical was conducted qualitative and semiquantitative borate salt by Decision 3390/2000/Decision-Minister of Health: “technical conventional regulations qualitative and semi-quantitative borate salt or boric acid” by the Minister of Health. The research results showed that: The number of samples tested positive for borate salt in Chua Hang market quite high, accounting for 80% of the whole food sample. The content of borax at: ≤ 0.5 mg%, accounting for a high percentage (73.3%), but still 6.7% at the level of > 0.5 - 1 mg%. The average content of borax in food samples at Chua Hang market: pork rolls (0.24 ± 0.31), pork rolls (0.27 ± 0.38), vermicelli (0.09 ± 0.14) , meat pie (0.05 ± 0.06), cast cake (0.03 ± 0.04).

Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis

This review presents an overall glance at selected instrumental analytical techniques and methods used in food analysis, focusing on their primary food science research applications. The methods described represent approaches that have already been developed or are currently being implemented in our laboratories. Some techniques are widespread and well known and hence we will focus only in very specific examples, whilst the relatively less common techniques applied in food science are covered in a wider fashion. We made a particular emphasis on the works published on this topic in the last five years. When appropriate, we referred the reader to specialized reports highlighting each technique’s principle and focused on said technologies’ applications in the food analysis field. Each example forwarded will consider the advantages and limitations of the application. Certain study cases will typify that several of the techniques mentioned are used simultaneously to resolve an issue, support novel data, or gather further information from the food sample.