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A Wireless, Passive Sensor for Quantifying Packaged Food Quality.

Ee Lim Tan1, Wen Ni Ng1, Ranyuan Shao2

  • 1Department of Biomedical Engineering, Michigan Technological University, 1400 Townsend Drive, Houghton, MI 49931, USA.

Sensors (Basel, Switzerland)
|September 15, 2017
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Summary
This summary is machine-generated.

This study presents a new wireless, passive sensor for monitoring food quality in packaged foods like cereals and snacks. The sensor detects changes in humidity, enabling indirect assessment of food taste and quality.

Keywords:
Resonant circuit sensorfood quality monitoringpassive.wireless

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Area of Science:

  • Materials Science
  • Electrical Engineering
  • Food Science

Background:

  • Monitoring food quality in packaged products is crucial for consumer safety and product shelf-life.
  • Current methods for assessing food quality are often destructive or require laboratory analysis.
  • There is a need for non-invasive, in-situ methods to monitor food quality in real-time.

Purpose of the Study:

  • To develop a wireless, passive sensor for in-situ monitoring of dry, packaged food quality.
  • To investigate the sensor's ability to detect changes in humidity and correlate them with food quality degradation.
  • To establish the economic viability of the sensor for widespread application.

Main Methods:

  • Fabrication of a wireless, passive sensor using an inductive-capacitive resonant circuit on a paper substrate.
  • Embedding the sensor within food packaging to adhere to the inner wall.
  • Remote detection of the sensor's response using an external coil and sensor reader.
  • Measuring changes in the sensor's resonant frequency as a function of internal humidity.

Main Results:

  • The sensor's resonant frequency shifts in response to changes in humidity absorbed by the paper substrate.
  • This frequency shift provides an indirect measure of food quality degradation.
  • The wireless and passive nature of the sensor allows for non-invasive, in-situ monitoring.

Conclusions:

  • The developed sensor technology offers a novel approach for real-time, in-situ food quality assessment.
  • Its simple fabrication, low cost, and wireless, passive operation make it economically viable for the food industry.
  • This technology can help ensure the quality and safety of packaged dry foods.