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"For applications like food safety, where you need to make recurring measurements, less energy consumption is good," Saha said. Known as artificial olfactory systems, or AOSs, this technology first emerged in the . In a typical AOS, sensors gather analog data that must be converted into digital data by separate computing devices, before being delivered to a processor that calculates gas concentration levels.
To test the platform, the researchers placed chicken in a container, which they connected to eight sensors. Next, they injected dry air into the container of meat. The system continually tracked emissions, calculating gas concentration levels to indicate spoilage. His lab is taking a different approach, using live insect brains and antennae, which provide an"all-in-one device" for gas sensing and computing.
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