Engineering students from Andhra Pradesh have created a device that identifies spoilt shrimp in a package. This student innovation won a cash prize of Rs 50,000 at the Smart India Hackathon 2019 - Hardware edition.
The freshness of shrimp has a direct impact on the health of a consumer. Thus, it is quite important to be able to gauge if the shrimp has turned.
Team Innovation Geekz from Vishnu Institute of Technology in Kovvada, Andhra Pradesh decided to address this problem, and got to the bottom of the freshness ladder at the Smart India Hackathon 2019 - Hardware edition that was held in 19 nodal centres across India. They presented the technology at the Dayananda Sagar College of Engineering in Bengaluru, and won Rs 50,000 for their food tech innovation.
The problem statements at the Smart India Hackathon were spread across smart communication, healthcare and biomedical services, agriculture and rural development, smart vehicles, robotics and drones, food technology and waste management, among others. Team Innovation Geekz’ statement addressed food tech.
Intrigued by the problem statement presented by ITC Limited, G Phani Chandra (22), the leader of Innovation Geekz, and the members thought up a solution - to develop an advanced food packaging technology that could detect the freshness of shrimp. It made the team think about developing such a product for the people in Bhimavaram, and other regions as well.
“The main source of income for people in our locality is from exporting seafood, especially shrimp. But, they follow the traditional way of exporting to other nations, and chances are that the shrimp might go bad before they reach a customer,” the team members say.
The team members also included GSMK Rachel (21), M Prem Kumar (22), KA Dheeraj Neegar (22), B Sai Rakesh (22) and KSV Tarun (20). They ideated on digitally reading the freshness of shrimp. This was done by digitalising the traditional box packaging of frozen shrimp, which can be read on a mobile application that they developed.
When we go to the fish market, our parents are always checking if the shrimp is fresh. They try to smell, and check their colour. With this box, buyers do not have to touch the shrimp to check for freshness,” explains Phani.
Much ado about stale shrimp
The technology might not be applicable to other food items or even other seafood as different chemical compositions exhibit different properties.
Everyone recognises the foul smell emanating from stale shrimp. The smell is of the gas ammonia. The more one smells ammonia, the less likely the shrimp is fresh.
This is where the team found a lead, and attached two different sensors to detect ammonia content, and temperature inside the packaging. The sensors used were Mq135 and Ds18b20, respectively.
They believe that these indications make the technology valuable, especially in the long-distance export of shrimp, which is how many non-coastal markets get their revenue in India.
