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CO2 sensor for food application

Perez de Vargas-Sansalvador, Isabel M. and Diamond , Dermot and Capitán-Vallvey, Luis Fermin (2016) CO2 sensor for food application. In: Reunión Nacional de Espectroscopia (XXV RNE) and Congreso Ibérico de Espectroscopia (IX CIE), 19-22 Jul 2016, Alicante, Spain.

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The carbon dioxide levels inside meat packages can be used as indicator of freshness. If the CO2 concentration changes during storage it is a clear indicator that bacteria are growing inside the container and / or the package is not well sealed and the modified atmosphere has been compromised. However, a non-destructive method for determining the CO2 concentration within the package has not, as yet, been reported. To this end, the objective of the SmartPack project is to exploit the development and integration of a CO2 sensor in meat packages using the imaging and communications capabilities of Smartphones for freshness detection. Optical CO2 sensors based on the acidity of this molecule, are normally solvent-based sensors, the drawback of this approach in the food packaging industry is due to the long-term instability of the sensors, arising from the quaternary ammonium hydroxides decomposition. However, in this project we avoid the use of these compounds. Water based sensors are prepared using meta cresol purple sodium salt as indicator, glycerol as plasticizer and sodium bicarbonate as buffer in a matrix of hydroxyethyl cellulose. In this way, the lifetime is increased and also this composition creates an easily printable ink. Moreover, ionic liquids have been included in the matrix making the sensor more selective to CO2 than other gases due to its higher solubility. This new water-based sensor has been characterised in terms of carbon dioxide sensitivity, dynamic response, and stability under different conditions. The sensor responds up to 100% of carbon dioxide. In Figure 1 can be observed the change in colour from 0 to 100% of CO2. Moreover, it has been demonstrated that the stability is much higher than the solvent-based sensors making them suitable for smart packaging application. The sensitive ink has been optimised and characterized using bench-top instrumentation. Moreover, the RGB and HSV readout of standard digital photographic cameras have been used as a simple imaging technique

Item Type:Conference or Workshop Item (Poster)
Event Type:Conference
Uncontrolled Keywords:Food quality monitoring
Subjects:Physical Sciences > Analytical chemistry
Biological Sciences > Biosensors
DCU Faculties and Centres:DCU Faculties and Schools > Faculty of Science and Health > School of Chemical Sciences
Research Initiatives and Centres > INSIGHT Centre for Data Analytics
Research Initiatives and Centres > National Centre for Sensor Research (NCSR)
Use License:This item is licensed under a Creative Commons Attribution-NonCommercial-Share Alike 3.0 License. View License
Funders:Talentia Postdoc Fellowship (Junta de Andalucía - EU funded FP7 Marie Curie People, Grant agreement 267226). , Science Foundation Ireland
ID Code:21295
Deposited On:29 Jul 2016 11:05 by Dermot Diamond. Last Modified 27 Apr 2017 13:15

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