Ultrafast response humidity sensors based on polyvinyl chloride/graphene oxide nanocomposites for intelligent food packaging

Recent Studies on the Humidity Sensor: A Mini Review

“…The enormous surface area of the PPVC/GO-3% sensor promotes hydrogen bonding between water molecules and the oxygen-based functional groups of GO. The enhanced surface area may also result in better water molecule adsorption and desorption due to increased interaction between water molecules and oxygen-based functional groups …”

“…The enhanced surface area may also result in better water molecule adsorption and desorption due to increased interaction between water molecules and oxygen-based functional groups. 45 Saqib et al created a humidity sensor using a ZnO−graphene composite in the form of graphene flowers. The proposed humidity sensor was evaluated in the relative humidity (RH) range of 15% to 86%.…”

Graphene-based temperature, humidity, and strain sensor: A review on progress, characterization, and potential applications during Covid-19 pandemic

“…As for major selection criteria of the substrate/matrix used in the humidity sensing system, mainly, it should be strongly resistant and inert against water while remaining flexible. As shown in Table 2 , various materials that are including PET [ 48 ], [ 49 ], polyvinyl chloride (PVC) [ 50 ], and alumina [ 51 ] have been used as a supporting layer for graphene with casting [ 52 ], coating [ 53 ] and printing [ 54 ] are frequently employed for the deposition of graphene during the fabrication of humidity sensor.…”

Paving the Way for a Green Transition in the Design of Sensors and Biosensors for the Detection of Volatile Organic Compounds (VOCs)

“…Thus, it is constantly necessary to innovate in the field of food packaging, not only to reduce its environmental footprint, but also to increase its functions. In this scenario arises intelligent packaging, a new packaging technology that integrates traditional packaging systems with intelligent functionalities, including the monitoring of changes in the food product, as well as quality and safety information [ 136 , 137 ], by temperature, humidity, pH, and light exposure measurements [ 138 , 139 , 140 , 141 ], or through the detection of specific VOCs [ 134 , 142 , 143 , 144 , 145 ]. For example, 1-butanol (C 4 H 10 O), 1-hexanol (C 6 H 14 O), 2-ethyl-hexanol (C 8 H 18 O), 1-octen-3-ol (C 8 H 16 O), butanal (C 4 H 8 O), hexanal (C 6 H 12 O) and nonanal (C 9 H 18 O), which are indicators of freshness in food products, while other VOCs, such as fatty volatile acids, are produced during the spoilage of foods [ 146 ].…”