Development of an IOT-enabled universal lid for detecting food spoilage/ Harlod James R. Batistiana, Marc Iverson G. Datay, Mowell Jezer B. Dimazana, Shivakumar E. Sunderamurthy jr., and Jay Rhon Isaac D. Viray .--

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Batistiana, Harold James R [author ]

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Material type: Text

TextPublication details: Manila: Technological University of the Philippines, 2024.Description: xi, 113pages: 29cmContent type:

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BH QA 76.9 B38 2024

Dissertation note: College of Industrial Technology .-- Bachelor of Engineering Technology major in Computer Engineering Technology: Technological University of the Philippines, 2024. Summary: Food spoilage is a significant contributor to global food waste. This problem poses health risks including foodborne illnesses and in extreme cases, fatalities. Spoilage may occur at home due to improper storage and lack of visibility in refrigerators. The study’s objective is to address the issues of waste reduction and food safety by introducing a solution that integrates sensor technology and the IoT framework. The device, designed as a smart lid, is continuously monitoring key indicators of food spoilage, including methane and ammonia. Using MICS-5524 and MQ-137 gas sensors with the addition of DHT22 for the temperature, the device can tell whether it is placed in a refrigerator to adjust the time when the device will send a reminder to the user if the food is about to be spoiled. The data gathered is processed by the ESP32 microcontroller and displayed in real time on the mobile application. The users can also view the history of the data logs and select the type of food they are trying to monitor. Meticulous testing on the hardware and software ensures functionality and reliability. The lid and tray are compatible with standard dinner plates. The lid, tray, and case for the PCB were fabricated using PLA+ filament a food-grade material ideal for the project involving food. The device was evaluated by 30 respondents composed of professionals with food safety backgrounds. Based on the project's evaluation, the system achieved a grand weighted mean of 4.31 accompanied by a descriptive rating of "Very Acceptable" for all criteria. Keywords: Food spoilage, food safety, food grade

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Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CIT	TUP Manila Library	Thesis Section-2nd floor	BTH QA 76.9 B38 2024 (Browse shelf(Opens below))	c.1.	Not for loan		BTH0005947

Bachelor's thesis

College of Industrial Technology .-- Bachelor of Engineering Technology major in Computer Engineering Technology: Technological University of the Philippines, 2024.

Includes bibliographic references and index.

Food spoilage is a significant contributor to global food waste. This problem poses health
risks including foodborne illnesses and in extreme cases, fatalities. Spoilage may occur at
home due to improper storage and lack of visibility in refrigerators. The study’s objective
is to address the issues of waste reduction and food safety by introducing a solution that
integrates sensor technology and the IoT framework. The device, designed as a smart lid,
is continuously monitoring key indicators of food spoilage, including methane and
ammonia. Using MICS-5524 and MQ-137 gas sensors with the addition of DHT22 for the
temperature, the device can tell whether it is placed in a refrigerator to adjust the time when
the device will send a reminder to the user if the food is about to be spoiled. The data
gathered is processed by the ESP32 microcontroller and displayed in real time on the
mobile application. The users can also view the history of the data logs and select the type
of food they are trying to monitor. Meticulous testing on the hardware and software ensures
functionality and reliability. The lid and tray are compatible with standard dinner plates.
The lid, tray, and case for the PCB were fabricated using PLA+ filament a food-grade
material ideal for the project involving food. The device was evaluated by 30 respondents
composed of professionals with food safety backgrounds. Based on the project's
evaluation, the system achieved a grand weighted mean of 4.31 accompanied by a
descriptive rating of "Very Acceptable" for all criteria.

Keywords: Food spoilage, food safety, food grade

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