Fish Spoilage Detector

Abstract

This project work involves using Arduino Uno software integrated with MQ 137- Ammonia Gas Sensor, MQ 135- Gas Sensor Module and Humidity Sensor Module DHT11 to set up a Fish Spoilage Detector model for the determination of spoilage in fish. The study takes into consideration spoilage seen in fishes and how to detect it. To study the threshold values of Ammonia, and other gases like Carbon Monoxide, model trial runs are carried out to arrive at appropriate hard measures of the threshold values, to improve the stability of a conceptual fish spoilage detector. The ammonia sensor is initially tested with a pure ammonia sample before being used to quantify total volatile basic nitrogen in various fish samples of various freshness levels. When compared to standard procedures like microbe count and chromatography, which take hours to get a result, the sensor can determine the freshness of a sample in a matter of seconds. The sensor response was shown to be highly linked with fish deterioration, demonstrating that using sensors is an effective technique to swiftly test for spoiling in a sample. After calibrating the sensor(which involved watching the fish degrade for almost two days), it was put to the test using random samples, demonstrating that it can accurately distinguish the degree of freshness of the preserved fish at varied temperatures(for measuring which a temperature sensor is also fixed). The model is run until visible indications of fish spoilage are seen. The sensors detect critical levels of ammonia, carbon monoxide and also measure humidity and temperature thereby, emitting warning signals in the form of flashes of light and a sound warning. The model setup also consists of a 1602 (16x2) LCD Display with a 12C/11C Interface that will display the temperature, humidity levels as well as that of ammonia and other gases like carbon monoxide and thus, helps in spoilage detection when the levels of these reach a particular threshold value. Calibration could be improved with detailed studies containing data regarding the rate of spoilage in fishes, temperature and humidity parameters.