S. Naveen Kumar


Here I am going to determine the freshness and quality of food in small scale and large scale industries during the time of production. This is been achieved by the analysis of physical and chemical properties of food like temperature, humidity, pH values, texture of food, and gases released. Once the analysis is done the respective output which is been obtained will be uploaded to” thing speak”. From thing speak we will get a notification as a massage format in twitter account saying whether the food is good or bad. For more accuracy the output can be viewed in graphical and mat- lab analysis format

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Bakkali K, Martos NR, Souhail B, Ballesteros E (2009) Characterization of trace metals in vegetables by graphite furnace atomic absorption spectrometry after closed vessel microwave digestion. Food Chem 116(2):590–594

.Mesko MF, De Moraes DP, Barin JS, Dressler VL, Knappet G (2006) Digestion of biological materials using the microwave-assisted sample combustion technique. Microchem J 82:183–188

. Neggers YH, Lane RH (1995) Minerals, ch. 8. In: Jeon IJ, Ikins WG (eds) Analyzing food for nutrition labeling and hazardous contaminants. Marcel Dekker, New York. This chapter compares wet and dry ashing and summarizes in tables the following: losses of specific elements during dry ashing; acids used in wet oxidation related to applications; AOAC methods for specific elements related to food applications

.Pomeranz Y, Meloan C (1994) Food analysis: theory and practice, 3rd edn. Chapman & Hall, New York. Chapter 35 on ash and minerals gives an excellent narrative on ashing methods and is easy reading for a student in food chemistry. A good reference list of specific mineral losses is given at the end of the chapter. No stepwise procedures are give


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