Open AccessThe Vegetable Freshness Monitoring System Using RFID with Oxygen and Carbon Dioxide Sensor
Author(s) -
Ki Hwan Eom,
Min Chul Kim,
Seung-Joon Lee,
Chang Won Lee
Publication year - 2012
Publication title -
international journal of distributed sensor networks
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.324
H-Index - 53
eISSN - 1550-1477
pISSN - 1550-1329
DOI - 10.1155/2012/472986
Subject(s) - carbon dioxide sensor , carbon dioxide , computer science , environmental science , humidity , radio frequency identification , oxygen , oxygen sensor , process engineering , real time computing , chemistry , computer security , meteorology , physics , organic chemistry , engineering
This paper proposes an oxygen and carbon dioxide concentration monitoring system for freshness management based on radio frequency identification (RFID). Freshness can be checked by various factors including humidity, temperature, oxygen, and carbon dioxide. This paper focuses on oxygen and carbon dioxide. The concentrations of these two gases are related to freshness and affect the food. We use a sensor for monitoring these gases and combine the sensor with an RFID tag. The RFID system is relatively easy to manage. With this combined system, we estimated the freshness of vegetables.
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