New Delhi: The researchers of Indian Institute of Technology, IIT Jodhpur have created and developed a tactile sensor for determining and assessing the ripeness of the fruit. This tactile sensor has been developed by Ajay Agarwal, researcher and director of the electrical engineering department at IIT Jodhpur.
According to the statement, the sensor is an extremely sensitive tactile pressure sensor, which is also cost-effective. The research papers were published by Agarwal and his colleagues from the IIT Delhi and the CSIR-CEERI Pilani, and it was published in IEEE sensor journals. The paper states that the sensor is lithography-free and uses nanoneedle textured polydimethylsiloxane (PDMS) as the dielectric layer, enabling flexible and large-scale fabrication.
As per the IIT Jodhpur statement, the main conclusions of the researchers include the development of a novel, inexpensive method for making sensors, suitability for estimating the ripeness of a variety of fruits, and the creation of a highly sensitive capacitive sensor. The research team evaluated the sensor's transient response as well as its hysterics and sensitivity responses.
The researchers were able to demonstrate the ripeness assessment for different types of tomato after measuring the elastic modulus and capacitance. The creation of a highly sensitive tactile pressure sensor and its integration with a robotic system have the potential to completely alter how high-value fruits are currently sorted, according to Ajay Agarwal, who headed the research.
Ajay revealed that this cutting-edge technology enables high-throughput sorting of fruits based on their quality and ripeness while also providing a cost-effective solution for accurate and dependable fruit ripeness detection during harvest and shipping.
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