Sensors in Information Age Gained Development in Packaging Fields
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The application of sensors has penetrated into an extremely wide range of fields such as industrial production, environmental protection, medical diagnosis, bioengineering, resource investigation, marine exploration, and space development. It is no exaggeration to say that in almost every field today, a variety of sensors are indispensable. In the field of packaging, the sensor also has a place where it works, what are the sensors currently used in the packaging field?
Nano-micro sensors
With the advancement of nanotechnology, micro-sensors with lower cost and stronger functions will be widely used in various aspects of social life. For example, the micro-sensors can be installed in the packing box to track and monitor the transportation of valuables through the global positioning system. The micro-sensors can also be used to monitor whether the food is deteriorating.
In the crates or containers equipped with miniature sensors, some important parameters such as temperature, humidity, pressure, and degree of sealing and time can be identified and indicated. This is especially important for packaging products that require long-term storage and transportation.
Drop height sensor <br> <br> drop impact is the box (product and its outside packaging) in circulation during the most severe environmental impact, is a major risk affecting the safety of packaged goods. During the drop process, the maximum impact acceleration (impact force) experienced by the product is closely related to the drop height, drop azimuth, package quality, buffer material and buffer structure, and the sensitivity is proportional to the coverage area of ​​the plate, covering The larger the area, the higher the sensitivity; the sensitivity is inversely proportional to the polar distance, and the smaller the polar distance, the higher the sensitivity. In order to improve the nonlinearity, improve the sensitivity and reduce the influence of external factors (such as power supply voltage, ambient temperature, etc.), it is decided to use a differential capacitive sensor.
The sensor is small in size, light in weight, simple in structure, convenient in processing, high in dynamic response performance, high in sensitivity, small in electric noise (non-contact measurement), good in temperature stability, and suitable in a wide temperature range. Drop height sensor.
Fresh sensor <br> <br> biosensor can be widely used in food industry production, testing of food, such as raw materials, semi-finished products and product quality, production line monitoring of fermentation. The amino acid oxidase sensor can be used to measure various amino acids (including tens amino acids such as glutamic acid, L-aspartic acid, and L-arginine). There are many kinds of food additives, such as sweeteners, sour agents, antioxidants, etc. There are many reports on the use of biosensors for the analysis of food additives.
Freshness is one of the important indicators for evaluating the quality of foods. People often use human perception tests, but sensory tests have strong subjectivity and individual differences. Therefore, people have been looking for objective physical and chemical indicators to replace them. Volpe et al. used astragalus oxidase as a biosensing material combined with hydrogen peroxide electrode to determine the inosine monophosphate (IMP), inosine (HXR) and hypoxanthine (Hx) produced during fish degradation. The concentration thus evaluates the freshness of the fish.
Here, the freshness sensor system consists of a mixture of astragaloside oxidase and nucleoside phosphorous oxidase and an oxidation electrode, which can reach 20%. The use of this sensor has been used to compare the K values ​​of head fish, squid, horse mackerel, and wolf eel. In addition, if the amounts of IMP, HXR, and I-IX are radiated onto three axes (radar patterns), the freshness can be visually evaluated based on the stripe shape technology and application Technology&Application.
Now, Europe and the United States have used histamine to evaluate freshness. Histamine is a toxin that can cause food poisoning. It is possible to produce this kind of thing when the fish is released for a long time. In the future, K-value measurement and histamine assay are simultaneously used in the measurement, and food safety can be more reliably ensured.
Freshness can also be evaluated using an olfactory sensor (gas sensor). The odor of trimethylamine (TMA) in the ammonia series is the same as that of fish when it is not fresh (rancid). So we can try to use TAM oxide semiconductors as measurement sensors. For example, when measured using ruthenium-titanium oxide, its resistance decreases with the degree of deterioration of the fish. Therefore, the decrease in the degree of freshness can also be evaluated by using the reduction in electrical resistance, and it can be used for fresh-keeping packaging of aquatic products.
There is also a report on the evaluation of the taste and quality of the instrument using a multi-membrane potentiometer-type sensor to make our future food packaging safer.