Citas bibligráficas
Granados, J., Meza, V. (2022). Implementación de un sistema basado en IoT para la mejora de monitoreo de temperaturas de alimentos en restaurantes [Tesis, Universidad Peruana de Ciencias Aplicadas (UPC)]. http://hdl.handle.net/10757/668025
Granados, J., Meza, V. Implementación de un sistema basado en IoT para la mejora de monitoreo de temperaturas de alimentos en restaurantes [Tesis]. PE: Universidad Peruana de Ciencias Aplicadas (UPC); 2022. http://hdl.handle.net/10757/668025
@misc{renati/405319,
title = "Implementación de un sistema basado en IoT para la mejora de monitoreo de temperaturas de alimentos en restaurantes",
author = "Meza Zambrano, Valerio Vladimir",
publisher = "Universidad Peruana de Ciencias Aplicadas (UPC)",
year = "2022"
}
The project aims to implement a system based on the Internet of Things to improve the monitoring of food temperatures in the restaurant sector. This model contributes to the challenge of innovating in Peru a new technological proposal to comply with the temperature measurement control processes under the supervision of government entities such as DIGESA and internal audits of the same field. Currently, the restaurant industry needs to improve food preservation processes, especially in the final activity, before making it available for human consumption. The model proposes to change the manual processes for a new software capable of making a wireless interface with the IoT thermometer, whose sensor captures the temperature of the hot, cold, or frozen food so that the data is transferred via Bluetooth® to the mobile phone, The App interprets measures in Fahrenheit units and alerts the range allowed according to the selected product or equipment. On the other hand, the same happens with the temperatures captured by the fixed sensors installed in the refrigeration and heat equipment that houses the food. The data will be extended via Wi-Fi to the same Azure PaaS system for both cases. This automation provides monitoring under the following new control indicators such as punctuality in the execution of routines, compliance with the measurement of all foods, and control of input waste, thus improving the availability of quality products in restaurants.
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