IRJET- Gabor Filters in Fingerprint Application

International Research Journal of Engineering and Technology (IRJET) e-ISSN: 2395-0056
Volume: 06 Issue: 11 | Nov 2019 www.irjet.net p-ISSN: 2395-0072
© 2019, IRJET | Impact Factor value: 7.34 | ISO 9001:2008 Certified Journal | Page 1584
Review Paper on –An Excess Food Redistribution System using IoT
Jadhav Renuka Shivdas1, Mandlik Sanket Pradip2, Kadlag Aishwarya Subhash3, Jadhav Nilesh
Sunil4, Mr. Kishor N. Shedge5 (Project Guide)
1,2,3,4,5Dept. of Computer Engineering, SVIT, Nashik, Maharastra, India
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ABSTRACT- A trusted and active community aided and supported by the Internet of Things (IOT) is a key factor in food waste
reduction and management. This system proposes an IOT based context aware framework which can capture real-time
dynamic requirements of both vendors and consumers and perform real-time match-making based on captured data. We
describe our proposed reference framework and the notion of smart food sharing containers as enabling technology in our
framework. A prototype system demonstrates the feasibility of a proposed approach using a smart container with embedded
sensors. The concept and an initial prototype of a Smart Food Container was introduced. Although current focus is on the
excess food these can be used to identify the best environment for non-excess food as well as for other resources for donation.
Weight, GPS, Air pressure, Light and RFID readers will be added to the Smart Container in the next phase of the
implementation. Ultimately these allows real-time, dynamic, intelligent and context-aware match-making between the
vendors/food items and consumers..
Keywords: Internet of Things (IOT), Sensors, Food Waste Management (FWM), Context, Context-awareness, Surplus Food,
Smart Container, Recommendation.
1. INTRODUCTION-
This system proposed novel approach towards efficient food waste reduction via an IOT enabled dynamic and real-time
match-making system which addresses the strengths and shortcomings identified in system. A Smart Food Container/Smart
Container containing different sensors is designed to capture real-time context of food donations made available by the
vendors to facilitate sharing with consumers. Although the concepts are proposed for the Food Wastage Management (FWM)
domain, our approach can be adopted, customized or extended to manage other resources as well. This system summarizes
the strengths and weaknesses of existing ICT based food wastage management systems describes the overall conceptual
architecture of the proposed framework. We take a deep look into the concept of a Smart Container, a prototype and some
results lare presented as well. The proposed framework consists of four main components which are Virtual Marketplace, Data
Management Engine, Recommendation Engine and Trust, Reputation and Fraud Detection and Prevention Engine. This system
proposed an IOT based novel, real-time and dynamic framework to efficiently distribute excess food which would otherwise
end up in waste lands. This framework addresses the weaknesses identified in the existing systems as well as maintains the
strengths they have. The concept and an initial prototype of a Smart Food Container was introduced. Although current focus is
on the excess food these can be used to identify the best environment for non-excess food as well as for other resources for
donation. Weight, GPS, Air pressure, Light and RFID readers will be added to the Smart Container in the next phase of the
implementation. Ultimately these allows real-time, dynamic, intelligent and context-aware match-making between the
vendors/food items and consumers. In the future, drones (on land or flying) can also pick up such excess food from the Smart
Food Containers and help deliver them to matched consumers.
1.1 Motivation
As the food insecurity are increasing people deal with undernourishment and unsecured. In order to help people for food and
with the help IOT system to make easily availability of food.
1.2 Problem Definition
The purpose of this system is towards efficient food waste reduction via an IOT enabled dynamic and real-time match-making
system which addresses the strengths and shortcomings identified in system. A Smart Food Container/Smart Container
containing different sensors is designed to capture real-time context of food donations made available by the vendors to
facilitate sharing with consumers. Although the concepts are proposed for the Food Wastage Management (FWM) domain, our
approach can be adopted, customized or extended to manage other resources as well.

1.3 Objective
• Easily to use. • Reduce time. • Build a system to reduce food insecurity among citizens and redistributes an excess amount of
food.
• This system will not only help citizens to reduce food waste but also provide raw materials for bio-industries
2. LITERATURE SURVEY-
This chapter contains the existing and established theory and research in this report range. This will give a context for work
which is to be done. This will explain the depth of the system. Review of literature gives a clearness and better understanding
of the exploration/venture. A literature survey represents a study of previously existing material on the topic of the report.
This literature survey will logically explain this system.
1. Han Gao; Ben-guo Liu; Hai-juan Nan; Chun-gang Chen; Li-hua Li [1] Proposed that, Response surface methodology (RSM)
was applied to predict optimum conditions for ultrasonic-assisted extraction of flavonoids from ginkgo leaves. A central
composite design involving ultrasonic time, extracting temperature and extracting time was used, and second- order model
for flavonoid purity was employed to generate the response surface. The opti- mized condition was as follows: ultrasonic
time 21.66 min, extracting temperature 39.34degC and extracting time 2.01 h. The predicted flavonoid purity at condition
was 40.75 mg/g. Experimental verification gave the value of 40.62 mg/g.
2. Lijuan Ping ; Sheng Fang ; Shuiming Xu ; Hongwu Lai ; Jianwei Mao [2] Proposed that, Natural phytol which is a flavor of
natural food can be also used in the synthesis of medicine like vitamin K1, health products, functional foods and cosmetics,
etc. In this study, prepa- ration of high-purity natural phytol from byproduct of silkworm excrement processing was carried
out by using secondary molecular distillation process. Natural phytol of 98 percent purity and above was observed as a result
of process conditions optimization.
3. M Manohar; K Chatrapathy; M S Sowmya proposed that, the main food in India is Rice. Be it the breakfast, lunch, dinner or
some snacks, for everything the most preferred ingredient in Rice. In compared with north Indians, Rice is most used by
South Indians. Today’s youngsters from villages are migrating to cities in search of jobs after their educa- tion. Even farmers
have stopped their cultivation and are
An Excess Food Redistribution System using IOT
Working towards different business. So, the yield of rice is reduced in India. One more reason for this is because of the poor
monsoon. Government is finding it challenging to supply rice to all its consumers. It is ex- pected, because for Rice the
consumers are more compared to its production. Government has decided to import the rice from the neighboring countries.
This neighboring country knows the demand of rice in India and started supplying contaminated rice. Currently our
Government has no technology to check the quality of the rice which they are getting imported, so the result is plastic rice
arrived in India. Indirectly, India is in huge loss in terms of money and damages for its citizens health. So, there is a need of
automated system to detect the quality of the rice that are imported. Another use of such automated system is that most of
the people are not able to identify the type of the rice and the quality of the rice. This system helps even common man a
facility in identifying the type and quality of rice.
4. Gun Il Ma; Hyeong Chan Lee; Jeong Hyun Yi; Hyunsik Ki; Daeseon Choi; Seung Hun Jin [4] Proposed that, Smart wallet is a
mobile enabled application and payment service provider to make convenient payments to any designated merchant over the
Internet. In this paper, we propose human verifiable authentication schemes geared to smart walletJianxia Guo; Changlu
Wang; Zhijian Wu; Mianhua Chen; Yurong Wang; Fengjuan Li a PKI. The Human VerifiablePinus armandi franch is a special
local plant in China and its seed oil is a nice resource of linoleic acid (LA) with a content of 63 of the total fatty acid. LA is an
essential fatty acid and it exerts a variety of physiological functions. The absence of LA in the diet is responsible for the
development of various abnormal disorders. Highly purified LA is required on pharmaceutical applications. This work
reports recovery of highly purified LA from Pinus armandi franch seed oil by means of a process including Pinus armandi
franch seed oil saponification and concentration of the fatty acids by urea inclusion fractionation method. Afterward, PUFA
were methylated, and the urea-concentrate methylated was purified by using silver-silica gel column chromatography.
Silversilica gel chromatography yields high purity LA in the procedure in Pinus armandi franch seed oil. The recovery for the
combined procedure was 79, with a final purity 97.03. Therefore, highly pure PUFA linoleic acid could be obtained by silver-
silica gel chromatography column.

3. EXISTING SYSTEM-
In this existing system sensor are used to know the condition of baby but that will restricted to particular area where if any
problem parents have to be in that area and has to and check the condition of baby manually.
MATHEMATICAL MODEL-
System Description:
MATHEMATICAL MODEL:
S = (I,O,F) Where,
S: System.
I= {UL, AP, FT,} are set of Input
Where,
• UL – User Login.
• AP – Authentication Pass.
• T – Food Testing.
F = {F1,F2,F3,F4} are set of function
Where,
• F1 – Purity Calculation
. • F2 – Sending notiﬁcation.
• F3 – Getting ACK.
• F4 – Storing Data into datbase.
O = {o1, o2, o3} are set of Output
Where,
• o1: Food Purity.
• o2: Needed people.
Success Condition: Sensor embedding, proper database.
Failure Condition: No Database, No Internet Connection.

4. DATAFLOW DIAGRAM
Fig: Data Flow Diagram
5. PROPOSED SYSTEM SYSTEM ARCHITECTURE
Fig: Architecture Diagram
6. WORKING –
In this architecture shows, our application is to build a system to help the citizens to reduce food wastage via IOT technology,
Smart Food Container is a container equipped with state of the art sensors which can automatically capture and transmit the
context data of the food donations dropped into it. Food donations dropped into the Smart Food Container will be detected
and the information shared on our Virtual Marketplace framework so that consumers can be notiﬁed and consumers can
understand the context of the food available for donation. The idea is to automate the sharing of excess food via such
containers- users only need to drop their excess food into the container and the system does the rest. Our conceptual Smart
Food Container contains a distance sensor and a light sensor to detect the opening of the box, a weight sensor to detect that a
new item is dropped inside and to calculate the weight of the items inside, a RFID reader to read RFID tags, a temperature

sensor to capture the temperature inside, humidity and air pressure sensors, a GPS sensor to locate the Smart Container’s
location, a camera to capture and identify the food items inside and a WIFI enabled Raspberry Pi (or Arduino), which captures
data from the sensors and transmit to the distribution center via internet.
7. CONCLUSION-
Hence we are making a smart system which allow to user to manage food and allow to avoid food wastage. Our proposed
system is avoid the drawback of existing system and overcoming this drawback. Proper supply of food to needed people is
been monitor.
REFERENCES-
• J. E. Kinsella, ”Food components with potential therapeutic beneﬁts: the n-3 polyunsaturated fatty acids of ﬁsh oils”, Food
Technol, vol. 40, pp. 89-97, 1986.
• A. P. Simopoulos, ”Essential fatty acids in health and chronic disease”, Food Rev Int.,vol. 13, pp. 623-631, 1997. . M. Gurr, ”A
trans fatty acid that is good to eat? Conjugated linoleic acid”, Lipids Technol, vol. 11, pp. 133-135, 1995.
• M. W. Pariza, ”The biological activities of conjugated linoleic acid”, Advances in conjugated linoleic acid research, vol. 1, pp.
12-20, 1999..
• J. Fritsche, H. Steinhart, ”Analysis occurrence and physiological properties of transfatty acids (TFA) with particular emphasis
on conjugated linoleic acid isomers (CLA): a review”, Fett Lipid, vol. 100, pp. 190-210, 1998.
• S. Banni, E. Angioni, V. Casu et al., ”Decrease in Linoleic Acid Metabolites as a Potential Mechanism in Cancer Risk Reduction
by Conjugated Linoleic Acid”, Carcinogenesis, vol. 20, pp. 1019-1024, 1999

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