物联网与食品安全控制

An InternetAn Internet--ofof--Things Solution for Things Solution for Safe and Fresh Food Services:Safe and Fresh Food Services:Safe and Fresh Food Services: Safe and Fresh Food Services: A Chinese National Test BedA Chinese National Test Bed 物联网与食品质量安全控制物联网与食品质量安全控制物联网与食品质量安全控制物联网与食品质量安全控制 郑立荣郑立荣郑立荣郑立荣 Prof. Lirong ZhengProf. Lirong Zheng F d U i it Sh h i ChiF d U i it Sh h i ChiFudan University, Shanghai, ChinaFudan University, Shanghai, China & Royal Institute of Technology, Sweden& Royal Institute of Technology, Sweden lrzheng@fudan edu cnlrzheng@fudan edu cnlrzheng@fudan.edu.cnlrzheng@fudan.edu.cn Background ‰ Food Safety - A global issues related to every citizen and the social economics: “mad cow” UK、“foot and mouth disease ”，O157:H7 in Japan， Belgium “Dioxin ” chocolate ‰ Currently, 24M to 81M diseases per year because of unsafe food ‰ Food Safety in China: urgent matter, a lot of issues to be addressed’ ‰ Fresh Fruits and Vegetables (FFV) in EU: an 100 Billion Euro business‰ Fresh Fruits and Vegetables (FFV) in EU: an 100 Billion Euro business annually in Europe alone, about 10% of FFV are damaged during transportation and storage -> 10 Billion Euro ‰ Wasted Natural Resources: Total 30% of FFV， 50% in total ‰ IoT solution：enable seamless tracking food supply chain from field and production to consumer IoT for Food Safetyy 消费者生产 销售加工 储运 消费者生产 销售 农产品生产 加工 储运 销售的履历 加工 储运 农产品溯源 和相关 务 农产品生产、加工、储运、销售的履历 实时监控与可追溯数据库 和相关服务实时监控与可追溯数据库 Photo from R.Imura 从田间到餐桌的无缝感知、安全控制和可靠溯源 Objectivesj ‰ An open IoT architecture with standard interfaces and communication t l i t f fi d d bil i t t i l bprotocols, consists of fixed and mobile internet, wireless access by RFID and ad hoc sensor networks; to be optimal and utilized for pilot applications in green and safe food services ‰ An open service infrastructure with SOA, unified abstract appearance, data representation and standard formats, that supports open services and cost-effective integration of business process, especially SMEs a d cost e ect e teg at o o bus ess p ocess, espec a y S s ‰ Breakthrough in key technologies including IoT sensor nodes, ubiquitous and convergent wireless access across heterogeneous networks resource management self organization self healingnetworks, resource management, self-organization, self-healing functionality, that facilitates deployment, integration, and reuse of components by specific services ‰ A Chinese pilot IoT test bed, open services development to SMEs and international partners Business Innovation: Service Design • Value Creation: Green Food Product S t I t ti UI C I f & E i• Smart Interactive UI: Consumer Infom & Experience • Life-on-shelf prediction: Price Strategy Intelligent Fresh Food Packaging & Tracker - Traceability Services in Food Chain-aceab ty Se ces ood C a • Farmer and cooperative • Distribution and h l l • Retail wholesaler• Box design & productio n • Harvest • Storage, package & cooling • Distributio n • Storing & repallet • Distributio n • Storage • Shelf Critical factors for packaging – High humidity – Easy to erect – Good printability – Must have sufficient strength – Easy to handle – Clean and – High runability in production Good printability for producer brand – Easy to stack Clean and appealing look oC, RH, vibration and location code on your mobile terminals Application RequirementsApplication Requirements Microbiological Infestation Biochemical changes Spoilage Causes of Organic GoodsSpoilage Causes of Organic Goods Microbiological Infestation Enzymatic Action Produce by: • Fungal molds Respiration Ripening Allelopaty • Fungal molds • Yeast • Bacteria Many food-stuff contain enzymes which break down nutrients Depends on: Tree stages: 9 Pre-climacteric 9 Climacteric 9 Post-climacteric Gases released by fruits affect the metabolism of other goods in the cargo O2 is absorbed CO2, water vapour and heat are released Favourable environmental conditions Depend on Temperature Depends on: Ripeness of the fruits Temperature Water contents Air composition Produce Ethylene CO2 None favourable environmental conditions Microbiological Reproduction Anaerobic Respiration: CO2 not replaced by O2 Start up the ripening process in other goods if they share the same storage area Spores Survive Oxygen and appropriate Temperature availability Aerobics (Molds) Anaerobic (rot pathogens) Pre-climateric Climateric Post-climateric Application RequirementsApplication Requirements Physical Changes Mechanical Damage During Spoilage Causes of Organic GoodsSpoilage Causes of Organic Goods Physical Changes Food Handling Caused by: 9 Freezing point Temperatures Produced by:99 Freezing point Temperatures9 Excessive evaporation 9 Ice formation 9Squashing 9Cracking 9Bruising Stops the metabolic process High Relative Humidity 85-95% is recommended Depends on Drying-out of chilled and frozen goods To prevent Drying-out Type of transportation Package used (Protection) Forces that influence the f l i d f ti Internal Breakdown cargo for long periods of time Vibration High Force shocksshocks Research Organization Validate and Pilot Application in Green  and Safe Food Services   Service and ApplicationService and Application Application Application  & Services& Services IoT Cloud Communication Platform and  Service Infrastructure  Intelligent Decision Process in FFV Security， Application and Service InfrastructureApplication and Service Infrastructure NetworksNetworks Security， Standad MultiMulti‐‐sensing sensing  and and  information  information   abstraction in abstraction in  food refood re‐‐ Food  Transportation  and Storage  information  Food Produce Food Produce  Life Cycle Life Cycle  sensing and sensing and  informationinformation Food Produce Food Produce  environmental environmental  and and  GeographicalGeographicalSensing and food refood re‐ production and production and  packagepackage sensing and  Abstraction information information  abstractionabstraction Geographical Geographical  information information  Intelligent SensingIntelligent Sensing Sensing and  Identification System Architecture: The Food Life CycleSystem Architecture: The Food Life Cycle System Architecture: TransportationSystem Architecture: Transportation (First Layer Wireless Communications between(First Layer Wireless Communications between(First Layer Wireless Communications between(First Layer Wireless Communications between Master Sensor Node and Central Server and End Users)Master Sensor Node and Central Server and End Users) WHOLESALEWHOLESALE GPS Packaging PointDelivery Point Master Sensor Node g gy Real Time GSM/GPRS/3G Wide Area Network Online Web (Internet) System Tracking Application Data Statistics & Analysis (Internet) Text Message ALARM & Analysis E-mail Central Server & Database Service ArchitectureService Architecture Current Status Current Status An AllAn All inin One Master Sensor NodeOne Master Sensor Node-- An AllAn All--inin--One Master Sensor NodeOne Master Sensor Node Master Node Prototype General Specifications Memory: Micro SD card, 2GB Communication module: GSM/GPRS supports TCP/IP UDP Sensor Board Control and Communication Board Communication module: GSM/GPRS, supports TCP/IP, UDP Positioning: GSM cell ID based Data Communication: SMS to mobile phone, TCP & UDP to central server Node Control: by central server and/or mobile phone, Sensors: C b Di id (CO2) 0 5% CO2 l ± 0 1% Board Communication Board -Carbon Dioxide (CO2) gas: 0-5% CO2 vol ± 0.1%, -Ethylene (C2H4) gas: 0-100 % C2H4 vol ± 0.017% -Oxygen (O2) gas: 0-30 % O2 vol ± 0.2% -Relative Humidity: 0-100 % RH ± 2 % -Temperature: -20 °C to 60 °C± 0.3 °C -Acceleration:± 1.5 to ± 6g programmable (three axis) g p g ( ) All-in-One Master Sensor Node Architecture Wireless User Interface Master Sensor NodeFinal User Master Sensor NodeFinal User SMS TCP GSM/GPRS UDP Fresh Food: Quality Control & Waste Reduction Log 9 Billerud °C %RH2008-02-23 10:45:00 C1 2008-02-23 10:45:00 3 86 d 2008-02-27 08:00:00 25 24 23 22 21 20 C 105 100 95 90 85 %RH2008-02-23 10:45:00 C1 2008-02-23 10:45:00 3,86 d 2008-02-27 08:00:00 19 18 17 16 15 14 13 80 75 70 65 6013 12 11 10 9 8 7 60 55 50 45 40 6 5 4 3 2 1 35 30 25 20 00:00 2008-02-24 00:00 2008-02-25 00:00 2008-02-26 00:00 2008-02-27 Temperature, humidity & CO2 recording by Intelligent Packagee pe atu e, u d ty & CO eco d g by te ge t ac age 智能粮创智能粮创 15 温/湿度感知模块 • 温（湿）度传感缆• 温（湿）度传感缆 （适用于筒式粮仓） 传 感 温度异常 9 植入传感器的“电缆” 9 包裹专用涂层（粮食安全） 9 最大（小）直径：17mm （9.6mm）感器 每个 传 （过热） 最大 小 径 9 最长深度：100米 9 最大支撑重量：10吨 9 最大传感器数量：32 9 刷新速度：8传感器/秒 9 用于筒式粮仓 传 感节点 距 9 用于筒式粮仓 16 距 离 2-3 米 Printed SensorsPrinted Sensors 178 180 182 184 Sample removed from Ω ) 172 174 176 p CO2 chamber R e s i s t a n c e ( K Ω CO2 SensorCO2 Sensor 0 200 400 600 800 1000 1200 1400 1600 168 170 Time (sec) CO2 SensorCO2 Sensor 200 250 B18 R20% RH = 2.36 MΩ A18 R20% RH = 0.302 kΩ A25 R20% RH = 0.465 kΩ 100 150 Δ R / R ( % ) B25 R20% RH = 0.869 kΩ Temp=25C 24h sonicated f-MWNT RH SensorRH Sensor 50 100Δ RH SensorRH Sensor 20 30 40 50 60 70 80 900 Relative Humidity (%) Thank YouThank You