• Dr.B.Paulchamy Professor&Head , Hindusthan Institute of Technology, Coimbatore-32, (India)
  • Mr.K.R. Kannan Assistant Professor Department of ECE., Hindusthan Institute of Technology, Coimbatore-32, (India)
  • T.Menaka U.G students, Hindusthan Institute of Technology, Coimbatore-32, (India)
  • M.Muthukumar U.G students, Hindusthan Institute of Technology, Coimbatore-32, (India)
  • S.priyadharshini U.G students, Hindusthan Institute of Technology, Coimbatore-32, (India)


Arduino controller, Buzzer, Camera, GSM, LCD, LED, MQ135sensor


Food quality is the quality properties of food that is acceptable by consumers. This includes important factors as appearance texture, and flavor. Food consumers are affected to any form of contamination that may occur during the manufacturing process or storage process. Besides ingredient quality, sanitation process is also important to ensure that the food processing environment is as clean as possible to produce the safest possible food for the consumer. Our proposed system gives the excellent quality management in food. It is based on embedded sensor like MQ135 sensor camera which determines the quality of the food. If there is any stone or bacteria present in the food that is analyzed through camera then the message will be sent to food authority by SMS notification for their number. Based on the combination of the camera and sensor outputs quality of the food should be detected. 


Chaitali Chandankhede, A Proposed Architecture for Automating Public Distribution System, International Conference on Computing, Communication and Automation, 2017, 935-939.

Sashikala Mishra, Smart Ration Card Using RFID, Biometrics and SMS Gateway, International Conference on Inventive Communication and Computational Technologies, 2017, 347-350.

Carmen Serdan, Optimization Of Thermoultrasound Conditions for The Processing Of A Prickly Pear Juice Blend, Journal of Food Quality, 39, 2016, 780-791.

V. Eyarkai Nambi, Comparison of Various RGB Image Features For Ripening Quality Of “Alphonso” Mangoes, Journal of Food Quality, 39, 2016, 816–825.

Alfi Khatib, Chemical Profiling of Different Types Of Soy Sauce And The Relationship With Its Sensory Attributes,Journal of Food Quality, 39, 2016,714–725.

Sandra Mendoza,Fortification of Commercial Nixtamalized Maize, Journal of Food Quality,39, 2016569–579.

Dr. Rajendra Kumar (2013) Studies on Food Safety Management and its Significance in Maximizing the Profit for Food Industry, Internet Journal of Food Safety,15,2013, 20-28.

S. Kanchana Physical Quality of Selected Rice Varieties, World Journal of Agricultural Sciences 8 (5), 2012, 468-472

Airoud, K.A, The Group of Hidden Hazards in Enhanced HACCP and ISO 22000 Based Quality Systems. Internet Journal of Food Safety,12, 2010, 146-157.

Lasztity R,A New Challenge For The Food Chemist, University Published Proceedings Of A Conference On Functional Food And Nutraceuticals, 2010, 232-262.

Selim S, Labour Productivity and Rice Production, A Stochastic Frontier Approach Cardiff Economics Working Papers 10,2010,123-165.

Sekheta M, The Insidious Food Hazards as New Categories in HACCP and ISO-22000 Based Systems, Internet Journal of Food Safety,10, 2008,2-3.

Saure J, Stochastic Efficiency Measurement, Journal of Applied Economics, 9, 2006, 139-165.

Tadeusz Sikora, Methods and Systems of Food Quality and Safety Assurance, Polish Journal of Food and Nutrition Sciences, 14/55, 2005, 41-48.

Gabriela Rotaru, Food Quality and Safety Management Systems: A Brief Analysis of The Individual and Integrated Approaches, Scientifical Researches Agroalimentary Processes and Technologies, 2005, 11(1), 229-336.

Additional Files



How to Cite

Dr.B.Paulchamy, Mr.K.R. Kannan, T.Menaka, M.Muthukumar, & S.priyadharshini. (2018). DESIGN AND IMPLEMENTING A DETECTION SYSTEM FOR FOOD QUALITY. International Education and Research Journal (IERJ), 4(4). Retrieved from