Our artificial olfactory system combines sensing and processing efficiently, mirroring the biological olfactory system's function for energy and space savings.
Scientists have created a chip for energy-efficient computing that incorporates odor-sensing components. This chip has the capability to continuously monitor and report real-time conditions during the entire food spoilage progression, allowing it to detect spoilage. The system is described in a study published in Advanced Science. (1✔ ✔Trusted Source
Energy Efficient Artificial Olfactory System with Integrated Sensing and Computing Capabilities for Food Spoilage Detection
Go to source) Other electronic noses, or artificial olfactory systems (AOSs), have been developed in the past, but they have numerous limitations, including high energy consumption, time delays, and data loss.
Efficient Food Spoilage Detection with Integrated AOS Technology
The AOS developed in this study requires little energy and integrates sensing and computing units on the same chip. It detects food spoilage by employing thin zinc oxide films that sense even very low levels of hydrogen sulfide and ammonia gases, which are high-protein food spoilage markers.‘The electronic olfactory system identifies food spoilage using thin zinc oxide films capable of detecting extremely low concentrations of hydrogen sulfide and ammonia gases. These gases serve as key indicators of high-protein food spoilage. #artificialnose #electronicnose #odors #senseofsmell’
When investigators tested it during the spoilage process of chicken tenderloin, the system continuously tracked freshness scores and food conditions over time. The platform could be used for various applications by adjusting the gas-sensing materials and other parameters.
Reference:
- Energy Efficient Artificial Olfactory System with Integrated Sensing and Computing Capabilities for Food Spoilage Detection - (https://onlinelibrary.wiley.com/doi/10.1002/advs.202302506)