Researchers from the National Institute of Technology Rourkela and the University of the Philippines Los Baños, Philippines, have developed an IoT-enabled smart device to monitor the quality of ingredients in processed food. This colorimeter tracks color and temperature changes in real-time, making it especially useful for studying oleogels, fat alternatives used in processed foods.
The findings of this research have been published in the Journal of Food Engineering, and the team has also secured a patent for the technology (Patent No. 560281, Application No. 202231075092). The study was led by Dr. Kunal Pal, Professor, Department of Biotechnology and Medical Engineering, NIT Rourkela, along with Mr. Deblu Sahu (PhD Scholar), Dr. Sirsendu Sekhar Ray, Assistant Professor, North-Eastern Hill University, Shillong, Dr. Sivaraman Jayaraman, Assistant Professor, and Dr. Bala Chakravarthy Assistant Professor from NIT Rourkela, and Dr. Floirendo Flores. Professor, Institute of Food Science & Technology, University of the Philippines Los Baños.
Many processed foods rely on solid fats for texture and stability, but these often contain unhealthy trans and saturated fats, increasing the risk of cardiovascular diseases and obesity. To address this, the food industry has been exploring oleogels, which convert liquid oils into a gel-like form by using additives such as waxes, plant-based polymers, or other structuring agents and offer a healthier alternative. However, they are prone to instability due to oil migration resulting from poor crystallization, affecting food quality.
Traditional methods to assess oleogel stability require expensive lab equipment such as electron microscopy, X-ray diffraction, and differential scanning calorimetry, and skilled technicians, making quality control difficult for small food manufacturers. To solve this problem, the research team developed a cost-effective device that detects subtle color changes in oleogels during crystallisation. This colorimetric approach provides an effective way to monitor oleogel stability without requiring complex instrumentation. The integration of IoT technology allows for remote monitoring, data logging, and automated analysis, making it suitable for both research and industrial applications.
Speaking about the developed technology, Prof. Kunal Pal, Biotechnology and Medical Engineering, NIT Rourkela, said, "This smart device has the potential to improve food safety and quality control processes significantly. In addition to oleogels, it could be used to monitor various other food products, where color and temperature play a crucial role in determining the properties and stability of the food products. In addition to this, the device is also able to detect the freshness of several food products. For example, dairy products, bakery products, confectionery, and plant-based meat substitutes could all benefit from real-time quality assessment using this technology."
The research team envisions that this device will not only enhance food science research but also empower food manufacturers to implement better quality control practices at a lower cost. By providing continuous data on fat crystallisation, oxidation, and degradation, the developed device can help in developing more reliable and healthier food products for consumers worldwide.
At the lab scale, the estimated cost of the device is approximately Rs. 50,000, which is lower than that of commercially available devices. As a next step, the research team is trying to detect spoilage in food products early by integrating artificial intelligence into the device to minimize food wastage.