Sensors for food quality and safety

Chemiresistive Sensor for Enhanced CO2 Gas Monitoring

“…The sensor developed within our study has demonstrated the ability to function at ambient temperature and within elevated humidity conditions surpassing 80% RH, while additionally offering a wider detection range spanning from 10 3 to 10 6 ppm. Moreover, the fabricated sensor has displayed potential in surmounting certain constraints associated with the current iterations of CO 2 sensors, thus underscoring its viability for potential applications including CO 2 detection in food packaging and other prospective domains.…”

A Flexible and Polymer‐Based Chemiresistive CO2 Gas Sensor at Room Temperature

“…Therefore it is suitable for many applications including fermentation and brewing, [ 46 ] beverage industries, [ 47 ] and food packaging. [ 13 ]…”

“…[10,12] In addition, these techniques require materials (e.g., metal oxide, glass, silicone) that are not compatible with growing interests in new applications such as food packaging. [13] For these reasons, the demand for flexible, compact, low-cost, low-power, and lightweight CO 2 sensors has increased, recently. Metal oxide gas sensors are the predominant type of gas sensors that are currently on the market.…”

Developing a Chemiresistive Gas Sensor Array for Simultaneous Detection of Ammonia and Carbon Dioxide Gases

“…Chemiresistive gas sensors have become increasingly popular owing to their unique characteristics, including their easy manufacturing process, portability, and tunability for different applications. 1,5 They have been considered for food quality and safety, 6 monitoring exhaled breath for diagnosis of Helicobacter pylori (H. pylori) infection, 7 and detection of environmental contaminants. 8 In the development of chemiresistive gas sensors, it is crucial to assess the ability of the system to selectively identify the target analyte in the presence of other interfering gases and volatile organic compounds that may share similar functional groups.…”

“…14,15 However, recent commercially available sensors for food packaging utilize colorimetric sensors that are passive indicators since they do not provide real-time analysis of the actual food product. 6 A sensor must be capable of simultaneously monitoring multiple gases, such as NH 3 and CO 2 , which would be ideal for determining food status in real time. 16 Similarly, for monitoring diseases such as H. pylori infection, the exhaled human breath, which is comprised of NH 3 , CO 2 , N 2 , O 2 , and other gases, 17 necessitates the simultaneous and selective measurements of multiple gases.…”