Nowadays, rfid tags are widely used in various industries, rfid tags can detect food spoilage/contamination based on small changes in the signal sent by the food label. In order to determine whether the food has deteriorated, people will use special sensors or traditional inspection methods. But MIT researchers are different, they use rfid technology!
The number of applications of rfid tags is different, the electromagnetic frequency of rfid tags is different, the response of rfid readers to different signals is different, and the identification of food spoilage/contamination speed is also different. For example, water-rich foods and dry foods will emit different rfid signals.
In order to solve more food spoilage/contamination detection problems, researchers have also conducted in-depth research on canned and bottled products. They found that manual testing of these cans or bottles is usually difficult to detect spoilage/contamination of food, but uses RFID tags or tags. They tried to design miniature antennas so that people would not have to sniff or taste whether food should be discarded.
At the same time, the researchers established a machine learning model. The model will automatically analyze the electromagnetic wave signal returned from the container material, determine the amplitude (signal strength) and phase (angle) of the distortion, and then compare it with the original electromagnetic wave signal to find out the range. Food spoilage/contamination.
Usually, they control the signal reception of RFID tags at 950MHz. Once the tag signals are different, it indicates that the item may have been contaminated. However, further research found that the return signal of RFID will also be affected by the actual contents of the jar. This is because radio signals must be transmitted through food.
With the development of RFID technology, the RFIQ system is becoming more and more perfect, and this detection technology will be widely used. However, this detection technology is currently limited to laboratories, only testing the purity or contamination of specific materials, and cannot be applied to the commercial field, let alone any food safety testing.