Development of disposable paper-based smart visual labels with thermochromic materials for cold chain temperature (−18 °C) monitoring

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-06-13 DOI:10.1016/j.jfoodeng.2025.112692

Qiwen Chen , Yulun Chen , Qingrun Liu , Shaofeng Yuan , Hang Yu , Weirong Yao

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引用次数: 0

Abstract

Monitoring cold chain temperatures is essential for ensuring the safety of food, the efficacy of drugs, and the stability of vaccines. However, existing methods face challenges, including the lack of real-time monitoring, concerns over data accuracy, and environmental interference. To resolve these challenges, a kind of thermochromic materials (TCMs) was developed to undergo phase changes above a specific threshold of −18 °C. These TCMs were synthesized with a precise mass ratio of organic solvents, comprising 96 % undecane and 4 % n-dodecanol. The TCMs were applied as coatings on paper to generate Quick Response (QR) codes, intended for identifying real-time temperature fluctuations. Exposure to temperatures exceeding −18 °C for an extended period induced fading and blurring in QR code patterns, rendering them unrecognizable even upon reversion to −18 °C or below. The visual response system can be employed for dynamic, intelligent temperature monitoring within cold chain logistics.

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开发具有热致变色材料的一次性纸质智能视觉标签，用于冷链温度（- 18°C）监测

监测冷链温度对于确保食品安全、药物功效和疫苗稳定性至关重要。然而，现有的方法面临着挑战，包括缺乏实时监测、对数据准确性的担忧以及环境干扰。为了解决这些挑战，一种热致变色材料（TCMs）被开发出来，可以在- 18°C的特定阈值以上发生相变。这些中药是用精确质量比的有机溶剂合成的，包括96%十一烷和4%正十二醇。将中草药作为涂层涂在纸上，生成快速响应（QR）代码，用于识别实时温度波动。长时间暴露在超过- 18°C的温度下会导致QR码模式褪色和模糊，即使恢复到- 18°C或更低的温度也无法识别。视觉响应系统可用于冷链物流的动态、智能温度监测。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.