Description:FIELD OF THE INVENTION

[0001] The present invention relates to a food quality assessment and enhancement device that is capable of inspecting the quality of food while improving its texture and taste, continuously monitoring for spoilage and odors in order to provide consistent food freshness and enhances overall flavour profiles of the food.

BACKGROUND OF THE INVENTION

[0002] Food quality plays a vital role in ensuring that the food we consume is safe, fresh, and enjoyable. It helps prevent health risks associated with spoiled or contaminated food, protecting consumers from illnesses. Maintaining good food quality also preserves the taste, texture, and nutritional value, which are essential for a satisfying eating experience. Regular inspection builds trust between consumers and food providers by guaranteeing consistent standards. Additionally, it reduces food waste by identifying items that are still safe to eat.

[0003] Traditional methods to check food quality and enhance taste mainly rely on human senses like sight, smell, and taste. People visually inspect food for color and texture and use smell to detect freshness or spoilage. Taste testing is done to adjust flavors by adding ingredients like salt or spices. However, these methods have several flaws. They are subjective, inconsistent, and prone to human error. Sometimes, subtle signs of spoilage or contamination is missed, leading to health risks. Additionally, these methods are time-consuming and are not practical for large-scale or automated food processing.

[0004] US7069168B2 discloses a food quality and safety monitoring system and method for evaluating food characteristic management for improving the safety of perishable food products for human consumption and the shelf life of perishable food product. A sensor within a refrigeration case may be continuously monitored by a controller to calculate a food characteristic index. The food characteristic index can be monitored over time to evaluate the food characteristic management of a particular store or group of stores.

[0005] Conventionally, many devices are disclosed in prior art that provides a way to monitor the quality of the food, however existing device is unable to detect the spoilage and odors on the food which compromises the food quality and user experience. Additionally, the existing device don’t detect the texture and taste of the food and unable to add ingredients to maintain the overall quality of the food.

[0006] In order to overcome the aforementioned drawbacks, there exists a need in the art to develop a device that requires to be capable of inspecting the food quality while continuously monitoring the possible presence of spoilage or odors and alerts the user. Additionally, the developed device should be able to check the taste profile of the food and add ingredients accordingly while taking the feedback from customer’s facial expressions without any interruptions to the customers.

OBJECTS OF THE INVENTION

[0007] An object of the present invention is to develop a device that is capable of inspecting the food quality and enhances the overall food taste and texture with minimal manual guidance, thereby making the operation more feasible and ensuring consistent food standards.

[0008] Another object of the present invention is to develop a device that continuously monitors Odors and spoilage in food items for providing timely alerts to the user in order to enhance food safety by preventing consumption of spoiled products.

[0009] Another object of the present invention is to develop a device that detects the food texture and freshness and dispenses the required ingredients to enhance the food’s taste, thereby ensuring consistent flavour quality, reduces the need for manual adjustments and delivers perfectly balanced and fresh food every time.

[0010] Yet another object of the present invention is to develop a device that continuedly monitors the customer’s facial expressions for preparing the feedback of served food without interrupting the customer and helps to enhance the quality of the food for future use.

[0011] The foregoing and other objects, features, and advantages of the present invention will become readily apparent upon further review of the following detailed description of the preferred embodiment as illustrated in the accompanying drawings.

SUMMARY OF THE INVENTION

[0012] The present invention relates to a food quality assessment and enhancement device that is designed to monitor the food texture and enhances the taste and aroma properties of food for providing a better-quality food and enhancing flavor profiles resulting in a more satisfying and delightful dining experience.

[0013] According to an aspect of the present invention, a food quality assessment and enhancement device comprises a hollow body which is placed on a surface and carved with an inlet and outlet for intake and delivery of food items, an IoT module arranged on the body for receiving voice commands in multiple languages and based on language recognition to control a display unit installed on the body to interact with the customer and display relevant food details, ingredient information, and payment QR (quick response) codes, a motorized slider with an attached horizontal plate provided with the inlet and outlet for moving the food items inside the body from the inlet and delivering them at the outlet where the horizontal plate serves a dual function of transporting food for analysis and delivering it to the customer upon approval, a platform attached inside the body for receiving the food items and a motorized conveyor belt arranged over the platform for moving the food items from the inlet to the outlet, an inspection unit provided inside the body and comprises of a high-resolution multispectral camera to capture surface patterns and detect discoloration or inconsistencies in the food item and a tactile sensor array to determine firmness, softness, or granularity of the food item, a microcontroller operatively linked with the inspection unit to process data from the inspection unit to evaluate overall freshness and quality of the food item, the microcontroller is integrated with a deep learning module configured to analyze taste profiles, sensor readings, and real-time customer feedback data, and to generate adaptive recommendations for improving food quality and customer satisfaction.

[0014] The device further comprises an articulated arm housed within the inner portion of the body and integrated with an electronic tongue and an electronic nose to analyze and determine the taste and aroma properties of the food item while generating alerts if foul odors, bacterial presence gets detected and displays diagnostic reasons for rejection on the smart display, a plurality of ingredient storage chambers disposed within the body and each chamber fluidly connected via conduits to respective nozzles arranged on the outer periphery of the body to dispense controlled amounts of ingredients based on the analyzed taste and aroma properties, each nozzle is equipped with a flow sensor for detecting and regulating the quantity of ingredient dispensed from the chambers and transmits real-time data to the microcontroller to ensure precise and consistent dispensing of the ingredient based on customer preference or recommendation, an AI (Artificial Intelligence) camera integrated with a real-time facial recognition module is provided within the body to monitor and analyze customer facial expressions during consumption of the food item to assess satisfaction levels and generate feedback data, an IoT communication module operatively connected to an external database and computing unit to upload and retrieve data, including historical taste profiles and customer reviews for continuous learning and updates, the microcontroller is further configured to execute conditional logic such that if a food item is deemed unfit and redirects the plate back to the inlet via the conveyor belt to prevent serving to the customer.

[0015] While the invention has been described and shown with particular reference to the preferred embodiment, it will be apparent that variations might be possible that would fall within the scope of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS

[0016] These and other features, aspects, and advantages of the present invention will become better understood with regard to the following description, appended claims, and accompanying drawings where:
Figure 1 illustrates an isometric view of a food quality assessment and enhancement device.

DETAILED DESCRIPTION OF THE INVENTION

[0017] The following description includes the preferred best mode of one embodiment of the present invention. It will be clear from this description of the invention that the invention is not limited to these illustrated embodiments but that the invention also includes a variety of modifications and embodiments thereto. Therefore, the present description should be seen as illustrative and not limiting. While the invention is susceptible to various modifications and alternative constructions, it should be understood, that there is no intention to limit the invention to the specific form disclosed, but, on the contrary, the invention is to cover all modifications, alternative constructions, and equivalents falling within the spirit and scope of the invention as defined in the claims.

[0018] In any embodiment described herein, the open-ended terms "comprising," "comprises,” and the like (which are synonymous with "including," "having” and "characterized by") may be replaced by the respective partially closed phrases "consisting essentially of," consists essentially of," and the like or the respective closed phrases "consisting of," "consists of, the like.

[0019] As used herein, the singular forms “a,” “an,” and “the” designate both the singular and the plural, unless expressly stated to designate the singular only.

[0020] The present invention relates to a food quality assessment and enhancement device that provides a better food to the customers by continuously detecting and marinating the better quality and freshness of the food while continuously taking the customer feedback and helps to improve the food quality for future.

[0021] Referring to Figure 1, an isometric view of a food quality assessment and enhancement device is illustrated, comprising a hollow body 101, a motorized slider 102 with an attached horizontal plate 103 is provided with the inlet and outlet, a platform 104 is attached inside the body 101, a motorized conveyor belt 105 is arranged over the platform 104, a high-resolution multispectral camera 106 is provided inside the body 101, an articulated arm 107 is housed within the inner portion of the body 101 and comprises an electronic tongue 108 and an electronic nose 109, a plurality of ingredient storage chambers 110 is disposed within the body 101 and connected via conduits 111 to respective nozzles 112, a microphone 113 is integrated with the body 101, a display unit 114 is installed on the body 101, an AI (Artificial Intelligence) camera 115 integrated with the body 101.

[0022] The device disclosed herein comprises a hollow body 101 which is placed on a surface and carved with an inlet and outlet for intake and delivery of food items. The hollow body 101 is made from food-grade stainless steel or high-durability polymer, ensuring hygiene, corrosion resistance, and easy cleaning. The inlet and outlet of the body 101 facilitate the smooth intake and delivery of food items.

[0023] A microcontroller is integrated within the hollow body 101. The microcontroller, used herein, is preferably an Arduino microcontroller. The Arduino microcontroller used herein controls the overall functionality of the linked components. The microcontroller is integrated with multiple machine learning protocols and models for performing complex data analysis.

[0024] A microphone 113 integrated with an IoT (Internet of things) module is arranged on the body 101 for receiving voice commands in multiple languages. The IoT module operates using wireless communication protocols such as Wi-Fi, Bluetooth, or LTE, allowing the microcontroller to exchange data and receive commands. When the user provides food through inlet, the user gives a voice command regarding food quality assessment and enhancement the microphone 113. The microphone 113 captures the audio signal and transmits it through the IoT module to natural language processing (NLP) protocols. The protocols identify the spoken language, interprets the command intent, and then fed these commands to the microcontroller to execute required function.

[0025] A motorized slider 102 with an attached horizontal plate 103 is provided with the inlet and outlet for moving the food items inside the body 101 from the inlet and delivering them at the outlet. Upon processing command, the microcontroller sends a signal to actuate the slider 102. The slider 102 is actuated by a stepper motor connected to a linear guide rail, which provides a precise and stable pathway for the slider’s movement. The guide rail consists of low-friction bearings that allow the horizontal plate 103 to glide smoothly and accurately along a fixed linear track, preventing lateral deviation or wobbling during operation. Upon actuation, the stepper motor rotates in discrete steps, converting electrical pulses into controlled angular movement. This rotational motion is transferred via a lead screw to linear motion, driving the horizontal plate 103 forward with consistent speed and calibrated torque, ensuring the plate 103 moves steadily inside the body 101 and positions the food over a platform 104 attached inside the body 101.

[0026] An inspection unit is provided inside the body 101 for detecting texture and surface quality of the food item. The inspection unit comprises a high-resolution multispectral camera 106 to capture surface patterns and detect discoloration or inconsistencies in the food item and a tactile sensor array to determine firmness, softness, or granularity of the food item. Upon receiving the food item on the platform 104, the microcontroller sends signal to activate the camera 106 and the tactile sensor. The high-resolution multispectral camera 106 captures detailed images of the food item under various wavelengths of light, including visible, infrared, and ultraviolet spectra. These images are fed to a processor with image processing protocols to analyse color variations, texture irregularities, and surface defects. This spectral data is converted into quantitative quality metrics, which help evaluate the freshness and overall surface condition of the food item.

[0027] The tactile sensor array is composed of multiple pressure-sensitive elements embedded on a flexible substrate. The tactile sensor array measures subtle vibrations, surface deformations, or pressure changes transmitted through a thin compliant interface or gentle actuator. As the food item moves near or slightly presses against this interface, the tactile sensor array detect variations in firmness, softness, and granularity by analysing the force distribution and mechanical responses from the food’s surface. These mechanical interactions are converted into electrical signals proportional to the texture characteristics. The microcontroller continuously collects and processes these signals in real-time to generate a tactile profile, identifying abnormalities such as spoilage-related softness or undesired granularity. This non-contact tactile data complements the visual data captured by the multispectral camera 106, together providing a comprehensive assessment of the food’s quality and freshness to the microcontroller.

[0028] The microcontroller is operatively linked with the inspection unit to process data from the inspection unit for evaluating overall freshness and quality of the food item. As the microcontroller receives input from the inspection unit, the microcontroller preprocesses and fuses this data to generate a comprehensive profile indicating surface condition, firmness, and signs of spoilage. Using embedded deep learning module, the microcontroller evaluates freshness parameters against predefined thresholds. Based on this analysis, the microcontroller determines whether the food is fit or unfit for consumption.

[0029] An articulated arm 107 is housed within the inner portion of the body 101 and integrated with an electronic tongue 108 and an electronic nose 109 to analyze and determine the taste and aroma properties of the food item. The articulated arm 107 is made up of several rigid segments connected by rotary joints. Each joint is powered by a compact servo motor. These servo motors receive pulse-width modulation (PWM) signals from the microcontroller, which precisely controls their angular positions. If the food is in good condition, the microcontroller calculates the required joint angles using inverse kinematics. The microcontroller then sends commands to each motor to rotate their joints to the target angles, enabling the articulated arm 107 to extend, pivot, and move smoothly across multiple axes. This coordinated motion allows the articulated arm 107 to accurately position the electronic tongue 108 and the electronic nose 109 above the food placed over the platform 104.

[0030] Once the articulated arm 107 is positioned over the food, the microcontroller sends a signal to activate the electronic tongue 108 and the electronic nose 109. The electronic tongue 108 typically uses an electrochemical sensor, such as an ion-selective electrode (ISE), to detect taste components. The electronic tongue 108 measures the concentration of specific ions like sodium (Na⁺), hydrogen (H⁺), or potassium (K⁺) dissolved in the food's surface moisture. When the electronic tongue 108 contacts the food, these ions interact with the electrode membrane, generating a change in electrical potential proportional to the ion concentration. The electronic tongue 108 converts this electrical signal into digital data, which the microcontroller processes to identify taste qualities such as saltiness, sourness, or bitterness to refine the overall flavor profile and quality assessment of the food item.

[0031] The electronic nose 109 consists of an array of gas sensors which is designed to detect volatile organic compounds (VOCs) released from the food's surface. One commonly used sensor is the metal oxide semiconductor (MOS) sensor. When VOCs come into contact with the heated sensing layer (typically tin dioxide, SnO₂), a redox reaction occurs on the sensor surface, altering its electrical resistance. This change is directly related to the concentration and type of aromatic compounds present. The sensor outputs an analog signal, which is converted to digital form and analyzed by the microcontroller. By comparing the signal patterns to known aroma profiles, the microcontroller interprets this data with deep learning modules and determines freshness, detect spoilage, presence of odors or identify specific aroma characteristics of the food.

[0032] If electronic nose 109 detects changes in electrical resistance caused by specific odor molecules, this data is sent signals to the microcontroller, where they are preprocessed and structured into a feature vector. The vector is then analyzed using the deep learning module trained to recognize patterns associated with spoilage, bacterial presence, or foul odors. If the microcontroller predicts a high likelihood of contamination, the microcontroller generates an alert.

[0033] A display unit 114 is provided with the body 101 and connected to the microcontroller to interact with the customer and display relevant food details, ingredient information, and payment QR (quick response) codes. Using natural language processing (NLP) protocols, the microcontroller recognizes the language and intent of the customer’s commands. The microcontroller then dynamically updates the display unit 114 to show relevant food details such as item name, freshness score, ingredient information, and nutritional facts. When the electronic nose 109 detects anomalies like foul odors or spoilage, the microcontroller immediately triggers alert messages on the display, clearly indicating the issue. The display unit 114 also shows step-by-step status updates during food assessment and enhancement, creating an interactive and informative experience for the customer in their preferred language.

[0034] A plurality of ingredient storage chambers 110 is disposed within the body 101. Each chamber 110 is fluidly connected via conduits 111 to respective nozzles 112 arranged on the outer periphery of the body 101 to dispense controlled amounts of ingredients based on the analyzed taste and aroma properties. At each nozzle 112, a solenoid valve is installed, controlled by a solenoid coil that receives electrical signals from the microcontroller. When the electronic nose 109 and electronic tongue 108 analyse the food and detect no spoilage or foul Odors, the microcontroller proceeds to enhance the food by adjusting flavour balance based on the detected taste and aroma profiles. The microcontroller selects the appropriate chamber as according to required ingredient and sends a signal to actuate the corresponding solenoid coil. The coil generates a magnetic field that opens the valve momentarily, allowing a precisely controlled amount of the ingredient to flow through the nozzle and onto the food, enhancing food quality without user intervention.

[0035] A flow sensor is equipped with each nozzle 112 for detecting and regulating the quantity of ingredient dispensed from the chambers 110 and transmits real-time data to the microcontroller to ensure precise and consistent dispensing of the ingredient. The flow sensor used here is a hall-effect. When the microcontroller activates the solenoid valve to dispense an ingredient, the flow sensor detects the volume or rate of flow by monitoring changes in fluid velocity or the rotation of an internal turbine. These readings are converted into real-time digital signals and transmitted back to the microcontroller. The microcontroller compares the measured flow against the predefined target quantity, which is set based on customer preference and taste enhancement needs. If the dispensed amount exceeds or falls short of the target, the microcontroller dynamically adjusts the valve opening duration or flow rate.

[0036] A motorized conveyor belt 105 is arranged over the platform 104 for moving the food items from the inlet to the outlet. The motorized conveyor belt 105 is driven by an electric motor controlled by the microcontroller. after successful analysis of the food item, the microcontroller sends precise electrical signals to the motor driver, which powers the motor to rotate its shaft. This rotational motion is transferred to the conveyor belt’s rollers, causing the conveyor belt 105 to move steadily along a fixed path. The belt’s surface is made of food-grade, non-slip material to ensure secure transport of food items without damage and delivers the item gently to the horizontal plate 103 on the outlet.

[0037] The horizontal plate 103 serves a dual function of transporting food for analysis and delivering it to the customer upon approval. As the food is placed over the horizontal plate 103 of the outlet, the microcontroller sends a signal to the motor of the motorized slider 102. The motor activates and moves the horizontal plate 103 along the guide rail toward the outlet. The plate 103 slides smoothly, carrying the food to the delivery point. Once the food reaches the outlet, the slider 102 stops, and the food is made accessible for pickup.

[0038] As the food is placed over the outlet, the microcontroller sends a signal to activate the inspection unit to analyze the food. The microcontroller interprets this data activates its conditional logic to prevent the item from being served. Simultaneously, the customer deems the food unfit (e.g., due to appearance, texture, or personal taste), they provide feedback via the display panel using touch input or voice command. This feedback is processed by the microcontroller, which applies conditional logic to verify if the food should be rejected. If confirmed, the microcontroller sends signals to both the slider 102 and conveyor motor. The slider 102 retracts the plate 103 carrying the food, and the conveyor belt 105 is activated in reverse direction. The combined movement guides the food item back to the inlet side or to a rejection chamber, effectively preventing it from being served. This ensures customer-driven quality control and maintains hygiene by avoiding manual removal. In case, the customer finds food fit, they manually pick it up and pays the food price through QR (quick response) codes displayed on the display unit 114.

[0039] An AI (Artificial Intelligence) camera 115 is integrated with a real-time facial recognition module is provided within the body 101 to monitor and analyze customer facial expressions during consumption of the food item to assess satisfaction levels and generate feedback data. The AI camera 115 captures high-resolution images of the customer’s face during food consumption. These frames are processed in real-time by a processor running a facial recognition protocol that first identifies and focuses on the customer’s facial features. Using advanced computer vision and deep learning module, the microcontroller analyses micro-expressions, muscle movements, and emotional cues to interpret satisfaction levels, detecting emotions like happiness, disgust, or neutrality. The processor applies facial action coding system (FACS) protocols to quantify subtle expressions and convert them into satisfaction metrics. This feedback data is then transmitted to the microcontroller, which aggregates the data to evaluate overall customer experience. Based on this analysis, the microcontroller adapts future food quality parameters or display tailored messages, ensuring continuous improvement and personalized service.

[0040] An IoT communication module is operatively connected to an external database and computing unit to upload and retrieve data, including historical taste profiles and customer reviews, for continuous learning and updates. The IoT communication module establishes wireless connectivity with an external database and computing unit using protocols such as Wi-Fi or Bluetooth. When activated, users send commands remotely via a user interface, like a mobile app, which converts these inputs into digital signals. The computing unit encodes these signals into data packets and transmits them wirelessly to the microcontroller’s receiver. Upon receiving the packets, the microcontroller decodes and validates the commands using protocol-specific checks before executing the requested actions. Simultaneously, the microcontroller uploads real-time sensor data including taste profiles, food quality metrics, and customer feedback to the external database.

[0041] Lastly, a battery is associated with the device to supply power to electrically powered components which are employed herein. The battery is comprised of a pair of electrodes named as a cathode and an anode. The battery uses a chemical reaction of oxidation/reduction to do work on charge and produce a voltage between their anode and cathode and thus produces electrical energy that is used to do work in the device.

[0042] The present invention works best in the following manner, where the hollow body 101 is placed on a surface. Upon activation, the microphone 113 with the IoT module receives multilingual voice commands which are processed and passed to the microcontroller. upon processing the command, the motorized slider 102 moves food items on the horizontal plate 103 from the inlet onto the platform 104. Inside the body 101, the inspection unit with the multispectral camera 106 and tactile sensor array analyzes texture, color, and firmness, sending data to the microcontroller for freshness evaluation using deep learning module. Then the articulated arm 107 positions the electronic tongue 108 and the electronic nose 109 above the food to detect taste and identify aroma properties of the food. If the spoilage or foul odors gets detected, the microcontroller triggers alerts on the display unit 114 that shows detailed food information and status in the customer's preferred language. If food is fine, the ingredients are dispensed from the plurality of ingredient storage chambers 110 to the nozzles 112 by the conduits 111 over the food while regulated by the flow sensor to dispense controlled quantity. After analysis, the motorized conveyor belt 105 transports the food to the outlet where the horizontal plate 103 with the motorized slider 102 delivers food for pickup. If the food is deemed unfit by inspection or customer feedback via the display unit 114, the microcontroller reverses the conveyor and slider 102 to return the item to the inlet, preventing delivery. If food is confirmed by the user, the user pays the price by the QR codes and the AI camera 115 with facial recognition module monitors customer expressions during consumption, using deep learning to assess satisfaction and refine future food quality. The IoT communication module facilitates wireless connectivity with the external database and computing unit, enabling remote commands for continuous feedback and updates.

[0043] Although the field of the invention has been described herein with limited reference to specific embodiments, this description is not meant to be construed in a limiting sense. Various modifications of the disclosed embodiments, as well as alternate embodiments of the invention, will become apparent to persons skilled in the art upon reference to the description of the invention. , Claims:1) A food quality assessment and enhancement device, comprising:
i) a hollow body 101 configured to be placed on a surface and carved with an inlet and outlet for intake and delivery of food items;
ii) a motorized slider 102 with an attached horizontal plate 103 provided with the inlet and outlet for moving the food items inside the body 101 from the inlet and delivering them at the outlet;
iii) a platform 104 attached inside the body 101 for receiving the food items, and a motorized conveyor belt 105 is arranged over the platform 104 for moving the food items from the inlet to the outlet;
iv) an inspection unit provided inside the body 101 for detecting texture and surface quality of the food item;
v) a microcontroller operatively linked with the inspection unit to process data from the inspection unit for evaluating overall freshness and quality of the food item;
vi) an articulated arm 107 housed within the inner portion of the body 101, integrated with an electronic tongue 108 and an electronic nose 109, configured to analyze and determine the taste and aroma properties of the food item; and
vii) a plurality of ingredient storage chambers 110 disposed within the body 101, each chamber fluidly connected via conduits 111 to respective nozzles 112 arranged on the outer periphery of the body 101, the nozzles 112 dispense controlled amounts of ingredients based on the analyzed taste and aroma properties.

2) The device as claimed in claim 1, further comprising a microphone 113 integrated with an IoT module arranged on the body 101 for receiving voice commands in multiple languages, based on language recognition, the microcontroller controls a display unit 114 installed on the body 101 to interact with the customer and display relevant food details, ingredient information, and payment QR (quick response) codes.

3) The device as claimed in claim 1, wherein an AI (Artificial Intelligence) camera 115 integrated with a real-time facial recognition module is provided within the body 101, configured to monitor and analyze customer facial expressions during consumption of the food item to assess satisfaction levels and generate feedback data.

4) The device as claimed in claim 1, wherein the inspection unit comprises of a high-resolution multispectral camera 106 and a tactile sensor array, the camera 106 being configured to capture surface patterns and detect discoloration or inconsistencies in the food item, and the tactile sensor array being configured to determine firmness, softness, or granularity of the food item.

5) The device as claimed in claim 1, wherein each nozzle is equipped with a flow sensor for detecting and regulating the quantity of ingredient dispensed from the chambers 110, the flow sensor transmits real-time data to the microcontroller to ensure precise and consistent dispensing of the ingredient based on customer preference or recommendation.

6) The device as claimed in claim 1, wherein the microcontroller is integrated with a deep learning module configured to analyze taste profiles, sensor readings, and real-time customer feedback data, and to generate adaptive recommendations for improving food quality and customer satisfaction.

7) The device as claimed in claim 1, wherein an IoT communication module operatively connected to an external database and computing unit, configured to upload and retrieve data, including historical taste profiles and customer reviews, for continuous learning and updates.

8) The device as claimed in claim 1, wherein the horizontal plate 103 serves a dual function of transporting food for analysis and delivering it to the customer upon approval.

9) The device as claimed in claim 1, wherein the microcontroller is configured to generate alerts if the e-nose 109 module detects foul odors, bacterial presence, or signs of spoilage, and displays diagnostic reasons for rejection on the smart display.

10) The device as claimed in claim 1, wherein the microcontroller is further configured to execute conditional logic such that if a food item is deemed unfit, it redirects the plate 103 back to the inlet via the conveyor belt 105 to prevent serving to the customer.