A

Minor Project Report On

FOOD FRESHNESS INDICATORS

Submitted to

Rashtrasant Tukdoji Maharaj Nagpur University

Nagpur
In Partial fulfilment of Requirement for the Degree of

B.Tech in Chemical Engineering

Submitted By

Mr. Tushar A. Rangari

Mr. Nikhil M. Raut

Under The Guidance of

Dr. Rohit S. Khedkar

PET

Department of Chemical Engineering

Priyadarshini Institute of Engineering & Technology

Nagpur-440019 (India)
April 2019
1
 DECLARATION

We, hereby declare that the thesis titled "Food freshness

indicators" submitted here in has been carried out by us in
the Department Of chemical Engineering of Priyadarshini

Institute of Engineering & Technology, Nagpur. The work is

original and has not been submitted earlier as whole or in part
for the award of any degree/diploma at this or any other

Institution/University.

Axarao
Mr. Tushar'A. Rangari

Mr. Nikhil M. Raut

Date

2
 CERTIFICATE
The thesis titled "FOOD FRESHNESS INDICATORS"
submitted by Mr. Tushar A. Rangari and Mr. Nikhil M.

Raut for the award of Degree of Bachelor of Technology in

Chemical Engineering award by Rashtrasant Tukdoji Maharaj
Nagpur during the academic session 2018-2019. The work is

comprehensive, complete and fit for the evaluation.

Under The Supervision

Dr. Rohit S. Khedkar

Department of Chemical Engineering

PIET Nagpur

Dr. S. K. Deshmukh Dr. V.M.. Nanoti

Head Deptt. Of Chem. Engg. (Principal PIET Nagpur)

PIET Nagpur

Date:

Place- Nagpur

3
 ACKNOWLEDGEMENT

It is a genuine pleasure to express our deep sense of thankS and

gratitude to our guide Dr. Rohit S. Khedkar. His dedication, keen

interest and above all his overwhelming attitude to help his student
had been solely and mainly responsible for completing our work. His

timely advice and scientific approach have helped us to a very great

extent to accomplish this task.

We also want to thank Dr. S.K. Deshmukh, Head of Chemical

Engineering Department and Dr. V.M. Nanoti, Principal P.I.E.T

for providing us the opportunity to embark on this project.

We also wish to express our gratitude to the officials and other staffs

members of Chemical Engineering Department for their

encouragement and support during the period of our project work.

We also express our sense of gratitude to one and all who directly or

indirectly, have lent their helping hands in this project work.

ARnyaa
Mr. Tushar A. Rangari

Mr. Nikhil M. Raut

 INDEX OF CONTENT

SR CONTENT OF INDEX PAGE N0.

NO.
1 INTRODUCTION 7

LTEREATURE REVIEVE 9

3 FRESH FOOD 13

FOOD SPOILAGE 15
5 DETECTION OF SPOILED FOOD 17

6 EXPERIMENTAL ANALYSIS 22

DETAILED DESCRIPTION 23

|8 FUTURE ASPECTS 24

9 CONCLUSION 25

10 REFFERENCES 26
 INDEX OF FIGURE

SR NAME OF FIGURE PAGE

NO. NO.
FRESHFOOD IMAGE 13
2 SPOILED FOOD IMAGE 15

3 TIME TEMPERATURE INDICATOR 18

4 CO2 INTELLIGENT PIGMENGT 19

5 02 INDICATOR 20

6 FRESHNESS INDICATOR 21