THE TITLE PROPOSAL

Research Title: Development of Food Quality Indicator as a Gas Distinguishing Enclosed Device

Proponents: Andres, Hannah Glaze B.

Misanes, Christine Ann G.
Vallejos, Daryl James

a. Description of the Study

1. Rationale
Deterioration of food is inescapable. That is why food quality assurance is important
in food and beverage production. Shelf life of canned goods and bottled beverages
determines the expected time of spoilage of these items in desirable conditions. Yet some
of these items may not possibly be in good condition due to mishandling, damage,
temperature and other factors that may affect the quality of the food.
Food spoilage affects the economy, however, it is hard to estimate the costs of its
total economic loss. According to EU 2020 Resource Efficiency Flagship, 89 million tons of
food is being wasted due to spoilage every year. (Rouzeau, 2012)
It is not only a waste of money but it is also hazardous as it is unfit for human
consumption. Most likely, it may induce bacterial infections, fevers and poisoning to
people. Detection of food quality is necessary primarily to anosmia-suffering individuals.
Anosmia is a condition in which the ability of an individual to smell and taste food has lost.
Food spoilage is hard to determine especially in its early stages that is why a real-time
food quality indicator is a helpful device in avoidance of health-risks and other negative
attributes. People with impairments in their sense of taste and smell will also be aided by
the device.

2. Objectives of the Study

This technical paper aims to develop a device that would indicate if the food is still
good for consumption or not. The device would have its own notification system and is
sensitive for any gas emissions present in the air due to deterioration of food. Specifically,
it aims to achieve the following objectives:
Specific Objectives
2.1. To design a circuitry that determines the quality of the food.
2.2. To accompany the circuitry with a notification system to inform the user on the
quality of the food.
2.3. To develop the said device.
2.4. To perform a field function test.
2.5. To present the development cost of the device.

3. Methodology
The study is a quantitative type of research. The device is in a form of an
enclosed microwave in which food is placed inside to accurately measure the air
surrounding the food for any traces of spoilage-indicating gases. The device is
incorporated with gas sensors that identifies presence of carbon dioxide, methane,
ammonia and hydrogen sulphide.
Actual measurements on the device to different food samples shall be used
for the comparison of data to the obtained gas test laboratory results of the same
samples to check for the accuracy and margin of errors to each specified gas
measurements of the device. A paired T-test statistical treatment shall determine the
results and the accuracy of the gathered data.

Block Diagram
Legend:

Placing of the food inside YES

the device
NO

Device “ON”

Display in notification
Gas Sensors
system will be in default
(still fit for consumption)

Input will be fed to the

program Removal of food inside
the device

Display in notification
system will be the output Turning “ON” of the
of the program (unfit for ventilation system
consumption)

Removal of food inside

the device

Turning “ON” of the

ventilation system

Fig 1. Shows the Block Diagram of the Study

 4. CONCEPTUAL FRAMEWORK

PROCESS
Food is placed inside the device for
accurate gas measurements.
OUTPUT
Gas sensors detects any traces of
methane, ammonia, carbon dioxide Food Quality
INPUT
and hydrogen sulphide that Indicator as a
220 V indicates early and late stages of Gas
AC food spoilage. Distinguishing
Enclosed
Results from gas sensors will be Device
fed to the program.
Notification system of the device
will display if it still is fit for
consumption, in its early stage of
spoiling or in its late stage of
spoiling.

Fig 2. Conceptual Framework of the Study

b. Scope of Work
The device can allow cooked and raw foods but not limited to fruits and vegetables.
Processed and unprocessed beverages is not included to the scope of the study. The device is
powered by 220 Vac and is built with sensory gas modules and a DC fan.

c. Research Project Duration

The study is expected to complete within a year.

d. Approximate Budget
The study would cost approximately Php10,000.00 to Php15,000.00.
 DEVELOPMENT OF FOOD QUALITY INDICATOR AS A
GAS DISTINGUISHING ENCLOSED DEVICE

An Undergraduate Title Proposal

Presented to

The Faculty of Electronics Program College of Engineering

University of Mindanao
Davao City

In Partial Fulfillment of the Requirements for the

Degree Bachelor of Science in Electronics Engineering

Submitted by:
Andres, Hannah Glaze
Misanes, Christine Ann
Vallejos, Daryl James

AUGUST 2018