Evaluation on Frozen Shellfish Quality by Blockchain Based Multi-Sensors Monitoring and SVM Algorithm During Cold Storage

Huanhuan Feng,Wensheng Wang,Bingqi Chen,Xiaoshuan Zhang

doi:10.1109/access.2020.2977723

Huanhuan Feng, Wensheng Wang + Show 2 more

Open Access

https://doi.org/10.1109/access.2020.2977723

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Abstract

IoT-enable monitoring can provide valuable information for the shellfish quality evaluation during cold storage condition. However, IoT based information storage relies on the centralized platform, it is possible to tamper. In this paper, we establish blockchain based multi-sensors (WSN) monitoring system to collect quality parameters and verify captured information for improving transparency and trust during cold storage. The implementation of the K-means and SVM algorithms were used in quality evaluation applications to classify and predict the quality loss of frozen shellfish. The results show blockchain based WSN monitoring can achieve the dynamic indicators continuous monitoring and ensures the data security and reliability. The proportion of the training set and the test set in the allowable deviation range is 88.89% and 87.17%. The root mean square error (RMSE) of training set and test set are 0.1502 and 0.1793 by SVM model. The performance of the K-means and SVM model has higher accuracy than BP model. This paper could help to reduce the risk of food losses and improve quality and safety management of frozen shellfish during cold storage.

Highlights

Shellfish products is rich in nutritional value which is popular seafood throughout the world for market consumption
The data are encapsulated in packets which are transmitted in the form of multi-hop via a self-organized and self-configured Zigbee network to the we establish blockchain based multi-sensors (WSN) gateway
Through WSN based monitoring of temperature and humidity changes along with the time of frozen shellfish that is shown in Figure 7a and 7b

Summary

Introduction

Shellfish products is rich in nutritional value which is popular seafood throughout the world for market consumption. With the demands of convenience and healthiness, the sales quality of shellfish products is rapidly increasing [1], [2]. Shellfish products are vulnerable and highly perishable, and their quality deterioration usually occurs within a short period of time. The main issue was a high rate of ambient dynamic changes during cold storage [3], [4]. The quality and safety issues of shellfish products have drawn the considerable attention, which have brought great challenges for quality and safety control in seafood industry [5], [6]. Many countries are making efforts to improve the quality and safety of perishable products

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