Overview of RFID Technology and Its Applications in the Food Industry |
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| Authors: | P Kumar HW Reinitz J Simunovic KP Sandeep PD Franzon |
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| Affiliation: | Authors Kumar, Reinitz, Simunovic, and Sandeep are with Dept. of Food, Bioprocessing, and Nutrition Sciences and author Franzon is with Dept. of Electrical and Computer Engineering, North Carolina State Univ., Raleigh, NC, U.S.A. Direct inquiries to author Sandeep (E-mail: ). |
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| Abstract: | ABSTRACT: Radio frequency identification (RFID) is an alternative technology with a potential to replace traditional universal product code (UPC) barcodes. RFID enables identification of an object from a distance without requiring a line of sight. RFID tags can also incorporate additional data such as details of product and manufacturer and can transmit measured environmental factors such as temperature and relative humidity. This article presents key concepts and terminology related to RFID technology and its applications in the food industry. Components and working principles of an RFID system are described. Numerous applications of RFID technology in the food industry (supply chain management, temperature monitoring of foods, and ensuring food safety) are discussed. Challenges in implementation of RFID technology are also discussed in terms of read range, read accuracy, nonuniform standards, cost, recycling issues, privacy, and security concerns. |
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| Keywords: | applications in food industry RFID working principle |
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