Smart packaging: sensors for monitoring of food quality and safety

The development of chemical sensors and biosensors over several decades has been investigated resulting in novel and very interesting sensor devices with great promise for many areas of applications including food technology. The incorporation of such sensors into the food packaging technology has resulted what we call smart or intelligent packaging. These are truly integrated and interdisciplinary systems that invoke expertise from the fields of chemistry, biochemistry, physics and electronics as well as food science and technology. Smart packaging utilises chemical sensor or biosensor to monitor the quality & safety of food from the producers to the costumers. This technology can result in a variety of sensor designs that are suitable for monitoring of food quality and safety, such as freshness, pathogens, leakage, carbon dioxide, oxygen, pH, time or temperature. Thus, this technology is needed as on-line quality control and safety in term of consumers, authorities and food producers, and has great potential in the development of new sensing systems integrated in the food packaging, which are beyond the existing conventional technologies, like control of weight, volume, colour and appearance.     

Influence of moisture content on the contact angle and surface tension measured on birch wood surfaces

European Journal of Wood and Wood Products - Surface tension of solid wood surfaces affects the wettability and thus the adhesion of various adhesives and wood coatings. By measuring the contact...     

Fabrication and Characterization of Nanostructured AACVD Thin Films on 316L SS as Surface Protective Layers in Simulated Body Fluid

Metallurgical and Materials Transactions A - The surface of implant materials is one of the most significant factors for controlling the interaction between biomaterials and bone tissues. Hence,...     

Detecting Organization-Targeted Socialbots by Monitoring Social Network Profiles

Networks and Spatial Economics - Advanced attackers use online social networks in order to extract useful information about targeted organizations, including the names of the organization’s...     

Crystallization studies of Al<Subscript>85</Subscript>Y<Subscript>10</Subscript>Fe<Subscript>5−x</Subscript>Ni<Subscript>x</Subscript> (x = 0, 2.5, 5) alloys

The crystallization behavior of melt-spun A₈₅Y₁₀Fe_5−xN_x (x=0, 2.5, 5) amorphous alloys has been investigated by a combination of differential scanning calorimetry (DSC) and x-ray diffractometry (XRD). XRD traces of these alloys consisted of a single broad peak corresponding to fully amorphous structure. Continuous DSC results showed that, the first crystallization peak temperature of Al₈₅Y₁₀Fe₅ amorphous alloy was about 60 K higher than that of Al₈₅Y₁₀Ni₅. The activation energies for the first crystallization peak increased from 210 kJ/mol for Al₈₅Y₁₀Ni₅ to 280 for Al₈₅Y₁₀Fe₅. These results indicate that 5 at.% substitutions Ni by Fe increases the stability of the amorphous phase.