NIT Rourkela Unveils IoT-Driven Device for Real-Time Food Quality Monitoring
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Synopsis
Researchers at NIT Rourkela have developed an IoT-enabled device for real-time monitoring of food quality, particularly oleo gels, offering a cost-effective alternative to traditional methods. This innovation aims to enhance food safety and quality control across various food products.
Key Takeaways
- Real-time monitoring of food quality using IoT technology.
- Colorimeter tracks color and temperature changes.
- Addresses health concerns linked to trans and saturated fats.
- Enhances stability assessment of oleo gels.
- Cost-effective solution for food manufacturers.
Rourkela, March 20 (NationPress) Researchers at the National Institute of Technology (NIT) Rourkela have created a smart device powered by the Internet of Things to assess the quality of ingredients in processed foods.
The colorimeter, developed in collaboration with teams from the University of the Philippines Los Banos, is capable of tracking color and temperature variations in real-time, making it particularly beneficial for investigating oleo gels—fat substitutes utilized in processed food items.
Many processed foods depend on solid fats to provide texture and stability; however, these often include unhealthy trans and saturated fats, raising the likelihood of cardiovascular diseases and obesity.
To mitigate this issue, the food industry has been investigating oleo gels, which transform liquid oils into a gel-like consistency through the use of additives like waxes, plant-based polymers, or other structuring agents, thus offering a more nutritious alternative.
Despite their advantages, oleo gels can be unstable due to oil migration caused by inadequate crystallization, impacting food quality. In contrast to traditional methods requiring costly laboratory equipment and trained personnel, this new affordable device can identify subtle color shifts in oleo gels during the crystallization process.
This colorimetric approach presents a straightforward method for observing oleo gel stability without the need for intricate instrumentation.
The incorporation of IoT technology enables remote monitoring, data logging, and automated analysis, rendering it suitable for both research and industrial uses.
"This intelligent device has the capacity to greatly enhance food safety and quality control measures. Beyond oleo gels, it could be utilized to monitor a variety of other food products, where color and temperature are vital in assessing the properties and stability of the food items,” stated Prof. Kunal Pal from the Biotechnology and Medical Engineering department at NIT Rourkela.
"Furthermore, the device can also assess the freshness of numerous food items. For instance, dairy products, baked goods, confections, and plant-based meat alternatives could all gain from real-time quality evaluations through this technology," Pal added.
In a paper published in the Journal of Food Engineering, the research team anticipates that this device will not only advance food science research but also enable food manufacturers to adopt superior quality control practices at a reduced cost.
