The IoT-enabled colourimeter allows for remote monitoring, data logging, and automated analysis, making it suitable for both research and industrial applications
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 colourimeter tracks colour and temperature changes in real time, making it especially useful for studying oleogels and 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 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.