生物传感器在包装动物和海产品新鲜度指标中的应用研究进展

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
T. P. Milintha Mary, B. Kumaravel, G. Nagamaniammai, S. Karishma, M. M. Essa, M. W. Qoronfleh, L. Chacko
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引用次数: 0

摘要

人们对食品质量和安全的兴趣越来越大,因此需要开发高灵敏度的设备来检测易腐食品的新鲜度和质量。包装上双传感器和智能包装系统的发展正在供应链管理的末端获得动力,涉及包装的海洋产品的质量。颜色的变化为消费者提供了一个清晰的质量指标。同时,制造商可以跟踪包装的海洋产品的质量,在任何时间点,采取适当的电话根据质量。基于两个pH指标构建了包装上的双传感器,并应用于海产品新鲜度的筛选。甲基红(MR)和溴甲酚紫(BCP)是检测海产品新鲜度的常用pH指标。一旦海洋产品开始变质,MR会根据ph值从红色变为黄色,BCP则会从黄色变为紫色。因此,标签可以作为一种简单实用的新鲜度指标,通过数据采集,并通过云计算和物联网(IoT)收集数据,持续监测和检测包装产品的质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Biosensors as freshness indicator for packed animal and marine products: A review
There is growing interest in food quality and safety, thus creating the demand for the development of highly sensitive devices to detect freshness and quality of perishable food. The development of on-package dual sensor and smart packaging systems is gaining momentum at the end of the supply chain management, regarding the quality of packed marine products. The colour change provides a clear indication of the quality to the consumers. Simultaneously, the manufacturers can track the quality of the packed marine products, at any point in time, to take an appropriate call depending on the quality. The on-package double sensors were built dependent on two pH pointers, and applied to screen the freshness of marine products. Methyl red (MR) and bromocresol purple (BCP) are commonly used pH indicators to detect the freshness of marine products. Once the marine products start spoiling, the MR changes from red to yellow, while the BCP changes from yellow to purple, based on the pH. Therefore, the label can be used as a simple and practical freshness indicator to continuously monitor and detect the quality of packaged products by data capturing, and also collecting it by cloud computing and the internet of thinking (IoT).
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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