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International Journal of Distributed Sensor Networks
Volume 2012 (2012), Article ID 472986, 6 pages
http://dx.doi.org/10.1155/2012/472986
Research Article

The Vegetable Freshness Monitoring System Using RFID with Oxygen and Carbon Dioxide Sensor

Department of Electronics and Electrical Engineering, Dongguk University, 26 Pil-dong 3-ga, Jung-gu, Seoul 100-715, Republic of Korea

Received 4 November 2011; Revised 11 April 2012; Accepted 11 April 2012

Academic Editor: Tai Hoon Kim

Copyright © 2012 Ki Hwan Eom et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

This paper proposes an oxygen and carbon dioxide concentration monitoring system for freshness management based on radio frequency identification (RFID). Freshness can be checked by various factors including humidity, temperature, oxygen, and carbon dioxide. This paper focuses on oxygen and carbon dioxide. The concentrations of these two gases are related to freshness and affect the food. We use a sensor for monitoring these gases and combine the sensor with an RFID tag. The RFID system is relatively easy to manage. With this combined system, we estimated the freshness of vegetables.