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Applying CS and WSN methods for improving efficiency of frozen and chilled aquatic products monitoring system in cold chain logistics

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Wireless Sensor Network (WSN) is applied widely in food cold chain logistics. However, traditional monitoring systems require significant real-time sensor data transmission which will result in heavy data traffic and communication systems overloading, and thus reduce the data collection and transmission efficiency. This research aims to develop a temperature Monitoring System for Frozen and Chilled Aquatic Products (MS-FCAP) based on WSN integrated with Compressed Sending (CS) to improve the efficiency of MS-FCAP. Through understanding the temperature and related information requirements of frozen and chilled aquatic products cold chain logistics, this paper illustrates the design of the CS model which consists of sparse sampling and data reconstruction, and shelf-life prediction. The system was implemented and evaluated in cold chain logistics between Hainan and Beijing in China. The evaluation result suggests that MS-FCAP has a high accuracy in reconstructing temperature data under variable temperature condition as well as under constant temperature condition. The result shows that MS-FCAP is capable of recovering the sampled sensor data accurately and efficiently, reflecting the real-time temperature change in the refrigerated truck during cold chain logistics, and providing effective decision support traceability for quality and safety assurance of frozen and chilled aquatic products.
Original languageEnglish
Pages (from-to)656-666
JournalFood Control
Volume60
Early online date14 Sep 2015
DOIs
Publication statusPublished - 1 Feb 2016

Documents

  • XU_2016_cright_FC_Applying_CS_and_WSN_methods_for_improving_efficiency_of_frozen_and_chilled_aquatic_products

    Rights statement: NOTICE: this is the author’s version of a work that was accepted for publication in Food Control. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Control, 60, (2016), DOI: 10.1016/j.foodcont.2015.09.012

    Accepted author manuscript (Post-print), 682 KB, PDF document

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