Jouni Tervonen, Experiment of the quality control of vegetable storage based on the Internet-of-Things, Procedia Computer Science, Volume 130, 2018, Pages 440-447, ISSN 1877-0509, https://doi.org/10.1016/j.procs.2018.04.065
Experiment of the quality control of vegetable storage based on the Internet-of-Things
1University of Oulu, Kerttu Saalasti Institute, RFMedia Research, Pajatie 5, 85500 Nivala, Finland
|Online Access:||PDF Full Text (PDF, 1.5 MB)|
|Persistent link:|| http://urn.fi/urn:nbn:fi-fe2018050419387
|Publish Date:|| 2018-05-04
Internet of Things is an emerging technology, which has been utilized in several industries. The brief survey of the several application area solutions, also called industrial Internet applications, is provided. During our research projects, we have also demonstrated solutions for several industries. In this paper, the main focus is on the food sector, especially in the quality control for storing vegetable, or more specifically the storage of seed potatoes. This demonstration IoT solution is described and the data analysis and the results of the use case are provided and discussed. The results confirm the applicability and reveal some issues that application developers should pay attention.
Procedia. Computer science
|Pages:||440 - 447|
The 9th International Conference on Ambient Systems, Networks and Technologies (ANT 2018) / The 8th International Conference on Sustainable Energy Information Technology (SEIT-2018) / Affiliated Workshops
International Conference on Ambient Systems, Networks and Technologies & International Conference on Sustainable Energy Information Technology
|Type of Publication:||
A1 Journal article – refereed
|Field of Science:||
213 Electronic, automation and communications engineering, electronics
This work was carried out within the projects supported by the EU Structural Funds, the Oulu Region and the Finnish Funding Agency for Technology and Innovation (Tekes), the Ylivieska Region, the Nivala-Haapajrvi Region, and the Kerttu Saalasti Fund.
© 2018 The Author(s). Published by Elsevier B.V. Under a Creative Commons license Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0).