Skoltech has developed an electronic system that determines the readiness of dishes
By combining «electronic nose» with computer vision, researchers have created a system that is able to determine the readiness of various dishes by aroma and appearance.
Usually, in order to determine the readiness of a dish, we carefully look at it and smell it. However, in a production or restaurant environment, this method does not provide the required stability. Therefore, culinary businesses are actively looking for effective and inexpensive quality control tools.
To solve this problem, the Skoltech team decided to combine a set of chemical sensors with a computer vision system, since they do not provide the required accuracy individually. Scientists used a design previously developed «electronic nose» with eight sensors for detecting different aromas, in combination with temperature and humidity sensors.
In the process of preparing the dish, photographs of it were regularly taken, which were transmitted to computer algorithms, which compared the information with the available odor map. The experiments were carried out on grilled chicken. After comparing the results of the electronic system with the assessments of the tasters, it was found that the development is able to effectively recognize the degree of roasting of meat..
According to the researchers, such tools can automate food quality control not only in production, but also at home..
In addition to analyzing taste, scientists are also working on ways to transmit them across the digital space. Previously, a prototype of a portable electronic device was invented that, upon contact with the tongue, can recreate the taste sensations associated with food..
text: Ilya Bauer, photo: iStock