Name: Smart Fresh Pro Year: 2021 Client: Politecnico di Milano Categories: Product Authors: Vasyl Pavlyuchok Supervisor: Innocenzo Rifino

Smart Fresh Pro is a master's degree thesis project developed at the Politecnico di Milano, focusing on an advanced method for preserving fruit and vegetables at home. The goal is to extend their shelf-life while reducing the amount of food that is thrown away at household level, contributing to the solution of the current food waste problem. The project aims to optimize storage conditions and provide practical solutions for consumers to maintain the quality and freshness of their produce.

Overview ——

Fruits and Vegetables ——

Food is a crucial part of our lives and what we eat has a direct impact on our health. Fruit and vegetables are the most recommended, as they are nutrient-rich and essential for a healthy and balanced diet. When we eat, our body absorbs different macro and micronutrients from the food, and transports them to different parts of the body, which are used for the correct functioning of our organs. In this way, consuming quality food is essential, as it will help to enjoy good health and improve our quality of life.

A very common problem in our society is that we often do not pay attention to the calories that different food contain. Processed foods often contain higher calories due to added sugars or fats, making them less nutritious compared to fresh foods like fruits and vegetables. These processed foods may have lower micronutrient content and artificial additives, leading to poorer nutritional quality. To maintain a healthier and a balanced diet, nutritionists promote to include big amounts of fruit and vegetables, due to their high content of macro and micronutrients, such as minerals, vitamins and fibers.

Urbanization and its Impacts ——

Urbanization, the shift of human populations to cities, has increased significantly and is expected to reach 68% by 2050 (United Nations Population Division. World Urbanization Prospects: 2014 Revision). Cities have historically been economic hubs and today play a crucial role in national wealth creation and social and economic development. However, they also present significant responsibilities due to their potential for rapid and devastating impacts. Sustainable development of cities depends on successful management of urban growth, particularly in developing countries facing challenges in meeting the needs of their growing urban populations.

The world population keeps growing and this poses many problems about the future of food. It is estimated that by 2050 the world population will reach 9.8 billion, requiring 70% of extra food.

Population Growth ——

However, this growth poses significant challenges, particularly in terms of food production, which has a substantial impact on the environment. Food production is responsible for a significant portion of greenhouse gas emissions and consumes vast quantities of water, leading to pollution and reduced water reserves. Additionally, agriculture and livestock contribute to the destruction of habitats and the extinction of wildlife. Meeting the food needs of a growing population while reducing the environmental impact of production is a pressing challenge that requires innovative and sustainable solutions (Where will we find enough food for 9 billion people? National Geographic).

Food Consumption ——

Social development has brought many advantages to our life and has also changed the way we live. The purchase and consumption of food in our society, depend on a set of demographic, economic and cultural factors. Thus, the availability of time for the preparation of food, the size of the family, the location of the house with respect to the work and purchasing power, are just some of the main factors that influence our lifestyle and purchasing habits, as well as the food eat.

Over the last decades, our diets have been changing, and we are continually moving towards the healthier and nutritionally rich consumption. Despite the price of fruit and vegetables have increased their value in last years (Rapporto Coop 2018), the consumption of fresh food continues to grow, and the predictions ensure that this trend will continue in the coming years.

Among the European countries, Spain and Italy are the ones that spend the most on food, since around 20% of their expenses are destined to this area. Analyzing the situation of food in Italy, and according to Istat and COOP Report 2018, last year the country spent 21% on food and beverages with respect to the total household expenditure (Spese per consumi delle famiglie. Istat, 2018).

One of the biggest problems of the modern society is the food waste.

Food Waste ——

Approximately one-third of food produced for human consumption, or 1.3 billion tonnes annually, is lost or wasted globally, according to the Food and Agriculture Organization of the United Nations. Food loss occurs at various stages of the food supply chain, from agricultural production to market, due to inadequate infrastructure, markets, or legal frameworks. Food waste refers to discarded or non-food use of safe and nutritious food intended for human consumption.

Food waste has increased by 50% since 1974, with perishable foods like fruit, vegetables, roots, and tubers being the most wasted, accounting for 45% of global food losses and waste annually. Food loss and waste occur throughout the food supply chain, from agricultural production to consumption, and can be caused by both controllable and uncontrollable factors. Agricultural production may experience losses due to weather or pests, while post-harvest handling and storage can lead to losses due to spillage and degradation. Processing can result in losses due to spillage and degradation during industrial or domestic processing, and distribution can lead to losses due to limits in distribution systems, inventory management, and marketing and sales standards. Consumption at the household level is the final stage and can result in waste due to incorrect management of personal purchases, excessive food preparation, lack of attention to expiration dates, and incorrect food storage.

Food Loss vs. Food Waste

This waste is produced throughout different stages of the Food Supply Chain. However, while developing countries waste more during farming and growing, in developed countries, we waste more during consumption. The biggest part of this waste during consumption falls on fruit and vegetables.

But why do we waste so much at home?

Fruit and vegetables are “living organisms” which means that their physiological processes keep going even after they were collected.

Processes in Fruit and Vegetables ——

This means that different types of fruit and vegetables require specific storage conditions for their proper preservation.

Fruit and Vegetables Storage Classification ——

Over two decades ago, in 1999, researchers such as Thompson were already suggesting methods to properly preserve fruit and vegetables, considering factors like temperature, relative humidity, and atmospheric composition. Their research aimed to provide guidelines for optimizing storage conditions to extend shelf-life and uphold the quality of various types of produce, grouping these products into 3 main groups, according to the recommended storage conditions. These recommendations from past studies continue to inform effective storage practices for minimizing postharvest losses and ensuring the freshness of fruits and vegetables in the market.

Today, the preservation of fresh produce throughout the different stages of Food Supply Chain (FSC) is based on Cold Chain.

Preservation of Fresh Produce by FOOD SUPPLY CHAIN ——

Cold chain storage is the most efficient and cost-effective method for preserving fresh fruits and vegetables throughout the food supply chain. It is characterized by controlling the temperature, humidity, and ventilation to maintain the produce quality (nutrients and organoleptic properties) and extending their shelf-life.

Although less commonly used, there are also some antibacterial methods and treatments used by Food Supply Chain, able to reduce microbial load through the production chain. Let's take a look.

Low temperature reduces the physiological processes of the produce, reducing their respiration rates, ripening processes, and microbial growth. Different types of produce require specific temperature ranges for optimal preservation, with excessive cold leading to freezing injuries or chilling damage.

Temperature Management

Fresh produce contains high water content. Maintaining appropriate relative humidity levels is essential for reducing water-loss (transpiration) in fruits and vegetables, preserving their weight, appearance, and nutritional quality. High humidity coupled with low temperatures is recommended to minimize transpiration rates and extend the shelf-life of produce.

Relative Humidity Management

Atmospheric composition management is used for the preservation of fruit and vegetables through modified atmosphere packaging (MAP) and sub-atmospheric pressure storage. MAP involves altering the gas composition inside the storage room or packaging, such as reducing oxygen and increasing carbon dioxide concentrations, to slow down respiration rates and extend shelf life. Sub-atmospheric pressure storage, on the other hand, involves storing produce under reduced pressure, which can help maintain freshness and reduce weight loss. These methods need to be carefully monitored and controlled to avoid any negative effects on produce quality.

Atmospheric Composition Management

Climacteric fruits emit ethylene gas even after being collected. Ethylene, is a plant hormone released by certain fruits and vegetables, that influences ripening processes and can shorten the storage life of produce. Sensitivity to ethylene varies among different types of produce, with high concentrations accelerating ripening and deterioration.

Ethylene Management

Humid environments promote bacteria growth, that can negatively impact on fresh produce. Reducing bacteria activity will help to extend their shelf-life.

Different eco-friendly methods like antimicrobial washing solutions, biological-based methods, and physical-based treatments are employed to achieve this goal. These methods include the use of chemical solutions like peroxyacetic acid and ozone, biological agents such as bacteriocins and bacteriophages, and physical processes like UV radiation, all aimed at effectively reducing pathogens and ensuring food safety.

Bacteria Management

Then, how do we storage fruit and vegetables at home?

At home, fruit and vegetables are usually kept inside the refrigerator’s crisper drawers.

Preservation of Fresh Produce at Home ——

These compartments, known as crisper drawers, are specifically designed in refrigerators to maintain a more humid environment that helps preserve fruit and vegetables fresh and crispier for a longer time by reducing moisture loss. This feature allows for better preservation of fruits and vegetables compared to storing them in other parts of the refrigerator, where humidity levels may not be as controlled.

So let’s have a look at how they work.

Benchmark Study

Analyzing modern Samsung, Bosch, Siemens and Hisense Refrigerators

For a long time, refrigerators have been using a single temperature setting for preserving fresh produce, typically between 0°C to 5°C. However, some modern refrigerators now offer multiple temperature settings or zones, allowing for more customized storage conditions for different types of fresh produce. The reality is that many consumers are unaware of the various settings and features available in their refrigerators, and often lack knowledge about the ideal temperature for preserving various types of produce.

Among the refrigerator models analyzed, all of them maintained a temperature between 3-4 degrees in the crisper drawers. None of these models had an option to individually modify the temperature of either crisper drawer compartment, but of both at the same time. Actually, the percentage of refrigerators on the market able to do that is very low when compared to the amount of refrigerators in our homes without that feature. This affirms that the recommendations for the preservation of these foods ARE NOT RESPECTED, according to different researches and methods used by Food Supply Chain.

Refrigerator Temperature Management

For a long time, refrigerators have been using a single temperature setting for preserving fresh produce, typically between 0°C to 5°C. However, some modern refrigerators now offer multiple temperature settings or zones, allowing for more customized storage conditions for different types of fresh produce. The reality is that many consumers are unaware of the various settings and features available in their refrigerators, and often lack knowledge about the ideal temperature for preserving various types of produce.

Among the refrigerator models analyzed, all of them maintained a temperature between 3-4 degrees in the crisper drawers. None of these models had an option to individually modify the temperature of either crisper drawer compartment, but of both at the same time. Actually, the percentage of refrigerators on the market able to do that is very low when compared to the amount of refrigerators in our homes without that feature. This affirms that the recommendations for the preservation of these foods ARE NOT RESPECTED, according to different researches and methods used by Food Supply Chain.

Moreover, none of the case studies showed any system that could guide the user on the correct preservation of these foods.

Refrigerator RH Management

Low temperature reduces the physiological processes of the produce and improves their preservation. However, foods grown in warmer climates require warmer storage conditions to avoid chilling injuries.

Temperature Management

Low temperature reduces the physiological processes of the produce and improves their preservation. However, foods grown in warmer climates require warmer storage conditions to avoid chilling injuries.

Temperature Management

Research ——

According to different sources, there are over 90 000 commercial flight every day, transporting millions of passengers to destinations all around the world. This means that many users are likely to face long waits. And as mentioned above, when the flight is also delayed, this time increases significantly.

At the airports, there are currently few solutions for these situations. The most common are to read a book, browse the surrounding stores, have a coffee or watch the reels on social media, and so on. This project consists of providing users with something more, offering a better level of entertainment while facing the wait, without having to worry about having to check the information screen every so often to find out how much time is left to board and at which gate that would be.

Touch ID is an interactive table that allows you to make the wait at the airports more enjoyable and entertaining.

Outcome ——

Touch ID has been designed to improve the waiting experience at airports. With this table, you can play, watch series or movies, continue working on your cloud service, or order food that will be delivered directly to your table. Thanks to the electronic reader you can scan your ticket and the table will keep you updated about the status of your flight at all times. It will also notify you to start boarding and the correct gate, as well will keep you updated in case of any possible delay or modification that your flight may suffer. Enjoy a unique waiting experience with Touch ID.

In addition, the table is equipped with two compartments with sensors that allow you to keep your hand luggage always monitored and protected. The table will also notify you when someone tries to move your luggage without your permission. Check below all available services.

Touchscreen Technology ——

Each Touch ID table is equipped with 2 multitouch capacitive technology screens. This table can be used by 2 users at the same time, seated on opposite sides of the table. Each touchscreen can be raised up to 60° of inclination above the horizontal surface of the table. The tilt of these screens can be easily adjusted with buttons (+/-), based on the need of each user. In addition, this table is equipped with removable sockets to charge your mobile devices at 12V and 220V.

CMF ——

Touch ID is built with a metal structure made of a 3000 aluminum alloy, which provides it with better mechanical characteristics. The upper part is made of curved tempered glass, which gives it durability and strength, although it should be mentioned that in this case its weight is quite high. An alternative to this curved external part is to make it in composite material such as carbon fiber, which allows excellent mechanical performance, a premium surface finishing and a much lower weight than a tempered glass.

Thesis

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English version

(330 pages)