Relevant bibliographies by topics / Food sensors

Academic literature on the topic 'Food sensors'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Food sensors"

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Kryuk, Roman, Marina Kurbanova, Anastasia Kolbina, Konstantin Plotnikov, Igor Plotnikov, Andrey Petrov, and Mohammed El Amine Khelef. "Color Sensors “In Intelligent Food Packaging”." Food Processing: Techniques and Technology 52, no. 2 (July 6, 2022): 321–33. http://dx.doi.org/10.21603/2074-9414-2022-2-2366.

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The quality of food products depends not only on the technological parameters of production process, but also on storage conditions. Smart packaging controls storage conditions and tracks violations. The research objective was to review the use of sensors in food storage. The study featured publically available information on sensor-equipped smart food packaging. The information was obtained from open sources published in 2016–2021. The paper describes biosensors, chemical sensors, and indicators that determine some of the characteristics of food products and provide information to the producer, retailer, and consumer. Indicators proved to be the most promising type of sensors used in smart packaging. This type of sensor indicates the presence and concentration of various analytes through color change. The best indicators are those based on radio frequency (RFID), poison identifiers, compaction/leaks indicators, indicators of freshness/ripeness, etc. All the considered indicators visualize their data by changing color, which makes it possible to assess the quality of food products on the market. Sensor-based smart packaging is a promising direction in food industry because they make it possible to monitor and control product quality. Smart packaging allows consumers to check the freshness of products by themselves.
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Ham, Mirim, Soohyun Kim, Wonmok Lee, and Hyunjung Lee. "Fabrication of Printable Colorimetric Food Sensor Based on Hydrogel for Low-Concentration Detection of Ammonia." Biosensors 13, no. 1 (December 23, 2022): 18. http://dx.doi.org/10.3390/bios13010018.

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With the increasing market share of ready-to-cook foods, accurate determination of the food freshness and thus food safety has emerged as a concern. To commercialize and popularize food sensing technologies, food sensors with diverse functionalities, low cost, and facile use must be developed. This paper proposes printable sensors based on a hydrogel-containing pH indicator to detect ammonia gas. The sensors were composed of biocompatible polymers such as 2-hydroxyethyl methacrylate (HEMA) and [2-(methacryloyloxy)ethyl] trimethylammonium chloride (MAETC). The p(HEMA-MAETC) hydrogel sensor with bromothymol blue (BTB) demonstrated visible color change as a function of ammonia concentration during food spoilage. Furthermore, polyacrylonitrile (PAN) was added to improve transport speed of ammonium ions as the matrix in the sensors and optimized the viscosity to enable successful printing. The color changed within 3 min at ammonia concentration of 300 ppb and 1 ppm, respectively. The sensor exhibited reproducibility over 10 cycles and selective exposure to various gases generated during the food spoilage process. In an experiment involving pork spoilage, the color change was significant before and after exposure to ammonia gas within 8 h in ambient conditions. The proposed sensor can be integrated in bar codes and QR codes that are easily mass produced.
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Pan, Mingfei, Zongjia Yin, Kaixin Liu, Xiaoling Du, Huilin Liu, and Shuo Wang. "Carbon-Based Nanomaterials in Sensors for Food Safety." Nanomaterials 9, no. 9 (September 17, 2019): 1330. http://dx.doi.org/10.3390/nano9091330.

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Food safety is one of the most important and widespread research topics worldwide. The development of relevant analytical methods or devices for detection of unsafe factors in foods is necessary to ensure food safety and an important aspect of the studies of food safety. In recent years, developing high-performance sensors used for food safety analysis has made remarkable progress. The combination of carbon-based nanomaterials with excellent properties is a specific type of sensor for enhancing the signal conversion and thus improving detection accuracy and sensitivity, thus reaching unprecedented levels and having good application potential. This review describes the roles and contributions of typical carbon-based nanomaterials, such as mesoporous carbon, single- or multi-walled carbon nanotubes, graphene and carbon quantum dots, in the construction and performance improvement of various chemo- and biosensors for various signals. Additionally, this review focuses on the progress of applications of this type of sensor in food safety inspection, especially for the analysis and detection of all types of toxic and harmful substances in foods.
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Zain, H. A., M. Batumalay, Z. Harith, H. R. A. Rahim, and S. W. Harun. "Surface plasmon resonance sensor for food safety." Journal of Physics: Conference Series 2411, no. 1 (December 1, 2022): 012023. http://dx.doi.org/10.1088/1742-6596/2411/1/012023.

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Abstract Surface plasmon resonance sensors have numerous applications in the discovery of poisonous gasses, water toxins, and the biomarkers of numerous infections. Surface plasmon sensors are a great candidate for future detecting stages due to their high sensitivity and fine resolution. A surface plasmon resonance sensor is also built for food safety using a Kretschmann setup with a gold coated prism. The setup was used to detect the analyte solution with concentrations 0%-3%. The sensor showed a good response and stability.
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Titova, Tanya, and Veselin Nachev. ""Electronic tongue" in the Food Industry." Food Science and Applied Biotechnology 3, no. 1 (March 19, 2020): 71. http://dx.doi.org/10.30721/fsab2020.v3.i1.74.

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“Electronic tongue” (e-tongue) is instrumental system are designed to crudely mimic human taste sensory organs and are composed of an array of sensors. Complex data sets from „e- tongue“ signals combined with multivariate statistics represent rapid and efficient tools for classification, recognition and identification of samples, also for the prediction of concentrations of different compounds. A wide variety of sensors can be employed into the design of these instrumental systems, especially that of „e-tongues“, offering numerous practical applications. In this study are review, characteristics of sensors and possibilities „e-tongue“ applications in the food industry.Practical applications: The “e-tongue” can be used in various applications, including on quality control in the food industry and pharmacy.
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MacAndrew, Alec, and Chris Harris. "SENSORS DETECT FOOD CONTAMINATION." Sensor Review 11, no. 4 (April 1991): 23–25. http://dx.doi.org/10.1108/eb007861.

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O' Connell, P. J., and G. G. Guilbault. "Sensors and Food Quality." Sensors Update 9, no. 1 (May 2001): 255–82. http://dx.doi.org/10.1002/1616-8984(200105)9:1<255::aid-seup255>3.0.co;2-v.

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CHAI, YATING, SUIQIONG LI, SHIN HORIKAWA, MI-KYUNG PARK, VITALY VODYANOY, and BRYAN A. CHIN. "Rapid and Sensitive Detection of Salmonella Typhimurium on Eggshells by Using Wireless Biosensors." Journal of Food Protection 75, no. 4 (April 1, 2012): 631–36. http://dx.doi.org/10.4315/0362-028x.jfp-11-339.

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This article presents rapid, sensitive, direct detection of Salmonella Typhimurium on eggshells by using wireless magnetoelastic (ME) biosensors. The biosensor consists of a freestanding, strip-shaped ME resonator as the signal transducer and the E2 phage as the biomolecular recognition element that selectively binds with Salmonella Typhimurium. This ME biosensor is a type of mass-sensitive biosensor that can be wirelessly actuated into mechanical resonance by an externally applied time-varying magnetic field. When the biosensor binds with Salmonella Typhimurium, the mass of the sensor increases, resulting in a decrease in the sensor's resonant frequency. Multiple E2 phage–coated biosensors (measurement sensors) were placed on eggshells spiked with Salmonella Typhimurium of various concentrations (1.6 to 1.6 × 107 CFU/cm2). Control sensors without phage were also used to compensate for environmental effects and nonspecific binding. After 20 min in a humidity-controlled chamber (95%) to allow binding of the bacteria to the sensors to occur, the resonant frequency of the sensors was wirelessly measured and compared with their initial resonant frequency. The resonant frequency change of the measurement sensors was found to be statistically different from that of the control sensors down to 1.6 × 102 CFU/cm2, the detection limit for this work. In addition, scanning electron microscopy imaging verified that the measured resonant frequency changes were directly related to the number of bound cells on the sensor surface. The total assay time of the presented methodology was approximately 30 min, facilitating rapid detection of Salmonella Typhimurium without any preceding sampling procedures.
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Rady, Ahmed, Joel Fischer, Stuart Reeves, Brian Logan, and Nicholas James Watson. "The Effect of Light Intensity, Sensor Height, and Spectral Pre-Processing Methods When Using NIR Spectroscopy to Identify Different Allergen-Containing Powdered Foods." Sensors 20, no. 1 (December 31, 2019): 230. http://dx.doi.org/10.3390/s20010230.

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Food allergens present a significant health risk to the human population, so their presence must be monitored and controlled within food production environments. This is especially important for powdered food, which can contain nearly all known food allergens. Manufacturing is experiencing the fourth industrial revolution (Industry 4.0), which is the use of digital technologies, such as sensors, Internet of Things (IoT), artificial intelligence, and cloud computing, to improve the productivity, efficiency, and safety of manufacturing processes. This work studied the potential of small low-cost sensors and machine learning to identify different powdered foods which naturally contain allergens. The research utilised a near-infrared (NIR) sensor and measurements were performed on over 50 different powdered food materials. This work focussed on several measurement and data processing parameters, which must be determined when using these sensors. These included sensor light intensity, height between sensor and food sample, and the most suitable spectra pre-processing method. It was found that the K-nearest neighbour and linear discriminant analysis machine learning methods had the highest classification prediction accuracy for identifying samples containing allergens of all methods studied. The height between the sensor and the sample had a greater effect than the sensor light intensity and the classification models performed much better when the sensor was positioned closer to the sample with the highest light intensity. The spectra pre-processing methods, which had the largest positive impact on the classification prediction accuracy, were the standard normal variate (SNV) and multiplicative scattering correction (MSC) methods. It was found that with the optimal combination of sensor height, light intensity, and spectra pre-processing, a classification prediction accuracy of 100% could be achieved, making the technique suitable for use within production environments.
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Wu, Gan, Xilin Dou, Dapeng Li, Shihan Xu, Jicheng Zhang, Zhaoyang Ding, and Jing Xie. "Recent Progress of Fluorescence Sensors for Histamine in Foods." Biosensors 12, no. 3 (March 4, 2022): 161. http://dx.doi.org/10.3390/bios12030161.

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Biological amines are organic nitrogen compounds that can be produced by the decomposition of spoiled food. As an important biological amine, histamine has played an important role in food safety. Many methods have been used to detect histamine in foods. Compared with traditional analysis methods, fluorescence sensors as an adaptable detection tool for histamine in foods have the advantages of low cost, convenience, less operation, high sensitivity, and good visibility. In terms of food safety, fluorescence sensors have shown great utilization potential. In this review, we will introduce the applications and development of fluorescence sensors in food safety based on various types of materials. The performance and effectiveness of the fluorescence sensors are discussed in detail regarding their structure, luminescence mechanism, and recognition mechanism. This review may contribute to the exploration of the application of fluorescence sensors in food-related work.
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Dissertations / Theses on the topic "Food sensors"

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Ng, Sing Kwei. "Application of microwave sensors for rapid food analysis." Thesis, Manchester Metropolitan University, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.479020.

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Mohammadazari, Pejman. "Application of Capacitive Temperature Sensors for Food Processing Applications." Thesis, Southern Illinois University at Edwardsville, 2019. http://pqdtopen.proquest.com/#viewpdf?dispub=13421017.

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This thesis presents the design, analysis and optimization of a MEMS capacitive temperature sensor. The capacitive sensors are utilized in a wide range of applications from industrial and automotive applications to biomedical and food processing. A capacitive sensor has two conductive electrodes and its working principle depends on the change in the position of the electrodes or their effective area, which ultimately results in a change in the capacitance of the device. This thesis describes the modeling and the simulation results of a capacitive temperature sensor with a set of bimorph beams working as thermal actuators. The thermal actuator creates out-of-plane displacements and changes the distance between the electrodes as the ambient temperature changes. The presented bimorph capacitive temperature sensor consists of two bilayer silicon-gold beams and two capacitive electrodes, one of them is fixed to the substrate and the second one is connected to the beams. Different beam sizes and electrode shapes are designed and simulated and the characteristics capacitance-temperature (C-T) response of the sensor is obtained. The goal of this work is to modify and optimize the sensor geometry such that the C-T response is more linear, providing nearly constant sensitivity. ANSYS mechanical APDL is used as the finite element software for simulation and optimization of the sensor design, and coupled-field multiphysics solver is utilized to solve the electrostatic and structural domains. The simulation results show that for a given fabrication process, where the thickness of the structural and sacrificial layers in fabrication process is fixed, it is possible to modify the dimensions and geometry of the sensor such that a C-T response with high linearity is obtained.

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Florea, Anca Stefana. "Electrochemical affinity sensors for biomedical, food and environmental applications." Thesis, Lyon 1, 2015. http://www.theses.fr/2015LYO10126/document.

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Les capteurs électrochimiques sont des outils pour la détection fiable, peu coûteux, avec une haute sensibilité et sélectivité, pour la détermination des composés biologiques et chimiques dans les domaines du diagnostic clinique, l'environnement et l'industrie alimentaire. Particulièrement, les Immunocapteurs, alliant une très grande spécificité. Également des nouveaux techniques produisent des résultats similaires, par exemple, les capteurs basés sur la technique des Polymères à empreinte moléculaire, la quelle produise des récepteurs artificiels. La technique devient très important dans les sciences bioanalytiques parce qu'il porte des avantages inhérents sur les récepteurs naturels: une grande stabilité dans des diffèrent environnement et conditions, également comptent avec une grande flexibilité dans la conception, une large gamme de molécules peuvent être utilisées. L'objectif du travail présenté ici est de développer des capteurs électrochimiques avec une très grande affinité et spécificité pour une analyte. Les quelles comprennent des applications très divers comme dans la protection de l'environnement, la sécurité alimentaire et le domaine biomédical. La première partie de la thèse présent l'état actuel de la conception et techniques de fabrication des biocapteurs. Ensuite, les aspects généraux des immuno capteurs électrochimiques et capteurs base sur des aptamères sont présentés ici, ainsi que plusieurs exemples rapportés dans la littérature pour la détection de marqueurs biologiques du cancer. Les avantages de l'intégration nanomatériaux dans les dispositifs de détection sont présentés. Ensuite, plusieurs aspects sur la technique des Polymères à empreinte moléculaire sont introduits. La partie personnelle de contribution est structuré en trois chapitres: en premier temps la méthodologie et les résultats obtenus pour le développement de deux essais biologiques pour la détection du marqueur tumoral Mucinl. Le premier chapitre est dédié sur un capteur à base de billes magnétiques, dans le deuxième chapitre une capteur aptamère base sur des nanoparticules d'or sans aucun marquage et finalement un capteur basée sur la technique des Polymères à empreinte moléculaire, cette protocole a été appliqué pour la détection d'explosifs, des médicaments, des hormones et les pesticides
Electrochemical sensors provide reliable and inexpensive tools for the determination of biological and chemical compounds with high sensitivity and selectivity, in the fields of clinical diagnosis, environment protection and food industry. Immunosensors hold particular promise, combining the high specificity of immuno- reactions with the sensitivity of electrochemical methods. Artificial receptors based on molecularly imprinted technique attracted considerable attention in bioanalytical sciences due to inherent advantages over natural receptors, such as high stability in harsh conditions and freedom of molecular design towards a wide range of molecules. The aim of the thesis presented here was to develop electrochemical affinity sensors based on various recognition receptors for environment monitoring, food safety and biomedical field. The first part of the thesis reviews the current state of knowledge in these fields. General aspects of electrochemical immuno- and apta-sensors are presented herein, together with several examples reported in the literature for the detection of cancer biomarkers. The advantages of integrating nanomaterials in sensing devices are then presented. At last, several aspects of the molecularly imprinted polymers are introduced. The personal contribution part is structured in three chapters, that include the methodology and results obtained for the development of biosensors for the detection of Mucinl tumor marker, the first chapter being focused on bioassays based on magnetic beads and second chapter on a label-free aptasensor based on gold nanoparticles, and finally, a third chapter dedicated to the molecularly imprinted-based sensors for the detection of explosives, drugs, hormones and pesticides
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Lerud, Ryan M. "Sensors and Portable Instruments for Postharvest Agriculture." PDXScholar, 2019. https://pdxscholar.library.pdx.edu/open_access_etds/4994.

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The sensing needs for the fresh produce industry can be split into two primary stages: during maturation in the field, also referred to as Precision Farming, and during storage and transport of the produce, or Postharvest Storage. This work seeks to improve the accuracy and reliability of commercially available electrochemical and spectroscopic sensors tailored to the sensing needs of the fresh produce industry. For electrochemical sensing, this study proposes the use of an inline filter to remove polar organic compounds, which can interfere with the readings of a platinum-based electrochemical sensor. A 50% improvement in measurement accuracy was achieved when monitoring the storage headspace of a container of apples. For portable spectroscopy instruments, this study suggests improvements for the alignment of the optical bench and the spectral collect protocol. Methods to reduce the influence of environmental noise, such as variability of background light (sunlight in the field) and thermal effects on hardware performance, are presented. This study also presents the first report of the calibration transfer of spectral regressions developed with Karl Norris's Derivative Quotient Method. The motivation for this aspect of research was to develop methods to collect stable and accurate data in the field, which can be used to improve the quality of fresh produce reaching the customer and reduce premature food spoilage.
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Mascini, Marcello. "DNA and peptide based sensors for food and environmental applications." Thesis, Cranfield University, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.399122.

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Taterka, Heather. "Optical prediction models of whey protein denaturation in thermally treated milk for the development of an inline sensor." Doctoral thesis, Universitat Autònoma de Barcelona, 2016. http://hdl.handle.net/10803/399172.

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Un sensor de proteínas del lactosuero desnaturalizadas, en línea, sería de gran interés en la industria láctea para monitorizar las variaciones entre lotes de leche durante el procesado y obtener productos de alta calidad. Se ha demostrado que el mecanismo de desnaturalización de las proteínas del suero depende del pH; a pH más bajo (pH 6,3) las proteínas desnaturalizadas tienden a formar complejos con la κ-caseína en la superficie micelar, mientras que a valores de pH más altos (pH 7,1) las proteínas de suero desplegadas forman preferentemente complejos de carácter soluble con otras proteínas de suero desnaturalizadas. El objetivo de esta tesis doctoral ha sido desarrollar con éxito modelos de predicción de las diferentes conformaciones que presentan las proteínas de suero en leche tratada termicamente mediante parámetros obtenidos empleando un sistema óptico de medida con potencial para la aplicación en línea durante el procesado térmico de leche. El sistema óptico de medida fue desarrollado con vistas a su aplicación en línea, con el objetivo de determinar los efectos de la temperatura, el pH y el tiempo sobre los cambios en la dispersión de luz observados en la leche desnatada tratada térmicamente, y relacionar dichos cambios con la desnaturalización de las proteínas del lactosuero. Las variables a correlacionar con la señal de dispersión de luz fueron el tamaño de partícula y la concentración de las diferentes configuraciones de proteína sérica que se producen en la leche después del tratamiento térmico: proteínas nativas, proteínas desplegadas unidas a la superficie de la micela y agregados solubles de seroproteínas desnaturalizadas. En el segundo y tercer experimento, se evaluó la espectroscopia de fluorescencia front-face del triptófano para comparar dicha tecnología optica con las medidas de dispersión de luz. Los resultados del primer experimento mostraron una correlación entre la intensidad de dispersión de luz y el tamaño de partícula, concretamente a pH 6,3, mientras que a pH 7,1 no se observaron cambios notables en la intensidad de dispersión de luz ni en el tamaño de partícula con el aumento de la temperatura del tratamiento térmico. En el segundo experimento, las curvas de dispersión y fluorescencia versus tiempo a pH 6,3 fueron similares a las curvas de tamaño de partícula y de proteína de suero unida a la micela, no observándose diferencias significativas entre sus constantes cinéticas de primer orden. El tercer experimento incluyó un rango de porcentajes de grasa (<0,5%, 1,3% y 3,7%) y exhibió una intensidad de dispersión de luz y de tamaño de partícula notablemente mayor al aumentar el contenido en grasa. Se obtuvieron con éxito modelos de predicción del tamaño de partícula en función de la dispersión de luz. Los modelos de interación de proteína de suero-caseína a pH 6,3 se ajustaron mejor a los parametros obtenidos a partir de los espectros de dispersión de luz, mientras que los modelos de predicción del contenido de agregados solubles de proteína de suero desnaturalizada se ajustaron mejor a las determinaciones de fluorescencia de triptófano. Un hallazgo significativo fue la correlación exponencial obtenida entre el tamaño de partícula y la intensidad de dispersión de luz, que permitió obtener una ordenada en el origen que se corresponde bastante fielmente con los valores medios iniciales de tamaño de las micelas de caseína antes del tratamiento térmico. Un modelo combinado en un rango de pH 6,3, 6,7 y 7,1 permitió predecir el tamaño de partícula en función de valores de intesidad de dispersión de luz, mostrando potencial para el desarrollo de un sensor de dispersión óptica en línea que permitiría estimar el tamaño de partícula dentro de un rango de valores de pH y de intesidades de tratamiento térmico.
An inline whey protein denaturation sensor would be of interest to the dairy industry to monitor milk batch variations and to achieve the highest quality products. It has been well-established that whey protein denaturation is a pH-dependent mechanism, in which proteins at lower pH values (pH 6.3) tend to form complexes with κ-casein on the surface of the casein micelle, and at higher pH values (pH 7.1) the preference is for unfolded whey proteins to for serum complexes, in general, with other denatured whey proteins. The objective of this PhD was to develop successful prediction models of whey protein denaturation variables utilizing an optical sensor set-up with the potential for inline implementation during thermal processing. The optical sensor system was developed with inline implementation in mind, with the goal being to measure the effects of temperature, pH and time on the changes in light scatter of thermal treated skim milk and relate these changes to the denaturation of whey proteins. Variables to be compared to the optical light backscatter response were particle size and the whey protein concentration of the three whey protein configurations that occur in milk after thermal treatment: native, micelle-bound and soluble aggregate whey protein. In the second and third experiments, tryptophan front-face fluorescence spectroscopy was also tested with the potential for sensor development and compared to light backscatter technology. Results of the first experiment showed a relationship between light backscatter intensity and particle size, in particular at pH 6.3 whereas at pH 7.1 no notable changes in the light backscatter intensity or particle size were observed with an increasing in heat treatment temperature. In the second experiment, curves of LB and FFF intensity versus time at pH 6.3 resembled curves of particle size and bound whey protein, and their first-order kinetic rate constants were not statistically different. The third experiment included a range of fat percentages (<0.5%, 1.3% and 3.7%) and exhibited a noticeably greater amount of light scatter and larger particle size with increasing fat content. Model equations showed successful predictions of particle size as a function of light backscatter. In the second experiment, models of bound whey protein at pH 6.3 were best fit to models as a function of the light backscatter spectra, whereas soluble aggregate whey protein content showed best fit when using tryptophan fluorescence measurements. Light backscatter regions which corresponding to best-fit models for particle size and bound whey protein models were near the maximum intensity wavelength (540-600 nm) or included a ratio combination of a numerator value between 387-569 nm and denominator from 963-1033 nm. Front-face fluorescence models also exhibited good R2 values near the maximum intensity wavelength, however a ratio of numerator near 340 nm combined with a denominator around 390 nm yielded models with a better fit. An interesting finding was the relationship exhibited by particle size models as a function of light backscatter, which exhibited an exponential character using an equation with the intercept value similar to the initial particle size. Combined models over a range of pH values (6.3, 6.7 and 7.1) predicted particle size as a function of light backscatter, giving promise to the development of an optical inline backscatter sensor technology.
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Bhadra, Sharmistha. "Electrode-based wireless passive pH sensors with applications to bioprocess and food spoilage monitoring." IEEE, 2011. http://hdl.handle.net/1993/30366.

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This thesis purposes and develops inductively coupled LC (inductive-capacitive) pH sensors based on pH-sensitive electrode pair. The LC resonator circuit is based on a varactor and measures the low frequency potential difference. For wireless pH monitoring, the resonator circuit is integrated with a pH-sensitive electrode pair. This sensor demonstrates a linear response over 2 to 12 pH dynamic range, 0.1 pH accuracy and long-term stability. Accurate measurement of pH using electrode-based sensors is affected by temperature variation. A technique of simultaneously measuring two parameters, pH and temperature, with a single RLC resonator based sensor is presented. An algorithm is developed, which applies both pH and temperature measurement to incorporate temperature compensation in pH measurement. For in-fluid applications, an encapsulation method is applied to the LC resonator based sensor to reduce the influence of medium permittivity and conductivity on the sensor measurement. Non-invasive way to obtain reliable pH information from bacterial culture bioprocesses is demonstrated with the fluid embeddable sensor. The pH sensor is remodeled to an acidic and basic volatile sensor by embedding the electrodes in a hydrogel host electrolyte. Tests demonstrate that the volatile sensor has a detection limit of 1.5 ppm and 2 ppm for ammonia and acetic acid vapor, respectively. Application of the volatile sensor to fish spoilage monitoring shows that the sensor is capable of detecting the product rejection level with good sensitivity in real-time. It is important to develop low cost wireless passive pH sensor technologies for embedded applications such as bioprocess and food spoilage monitoring. The electrode-based passive LC sensor approach employed in this thesis overcomes drawbacks of some of the early developed passive pH sensors and can lead to an inexpensive implementation using printed electronics technology.
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Jones, Erica Nicole. "Development of Biopolymer Based Resonant Sensors." University of Dayton / OhioLINK, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=dayton1272992841.

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Wu, Junjie. "Consumers' psychological reactions during a food safety incident and WTP for nano-sensors in meat products." Thesis, University of Reading, 2016. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.701804.

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Risk communication disseminated during a food safety incident plays an important role in shaping consumer purchasing behaviour. Consumer research shows that immediately after a food safety incident the demand of indicted products falls rapidly and then starts to increase slowly when consumer confidence is restored. Another important aspect of risk communication is to understand how messages influence the magnitude of consumers' perceived risk and how this element can affect food purchasing behaviour. However, very little is known about the cognitive process that consumers undertake when markets are shocked by food scares and how perceived risk influence consumers' choices. In order to fill such a gap this study aims at understanding how people react and behave in food markets with and without a food safety incident caused by E. coli in meat products. To achieve this objective models of social psychology and economics were combined to assess how consumers' subjective probability (De Finetti's theorem on exchangeability) and psychological reactions (Protection Motivation Theory) impact on willingness to pay (WTP) of hypothetical meat products packaged with nanosensors. WTP for these products was elicited both by means of a payment card and a stated choice experiment and estimated respectively with a Tobit regression and a scale adjusted latent class model. The survey was administered in the UK between February and March 2015 and 627 respondents in the UK took part in the study. Results show that risk overestimated attitude in risk markets is influenced by sociodemographic and economic characteristics of respondents. Psychological elements and subjective probability have also different impacts in the simulated market scenarios of risk and no risk In particular, WTP for meat packaged with nanosensors varies under different psychological reactions and subjective probability fits well the identification of latent classes and consumers' choices. Marketing and policy implications of these findings are discussed.
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Abdelgawad, Eid Ahmed Rabiea. "Inline optimization of cheese making using a near infrared light backscatter sensor technology." Doctoral thesis, Universitat Autònoma de Barcelona, 2016. http://hdl.handle.net/10803/400021.

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L’elaboració de formatge es pot considerar un “procés controlat d’eliminació d’aigua de la llet”. Aquest procés concentra la proteïna, el greix i altres nutrients de la llet, augmentant la seva vida útil. La fabricació de formatge consta de diverses etapes d’entre les quals, dues de les més importants, tenen lloc en el tanc de formatgeria: la coagulació de la llet i la sinèresi de la quallada. La monitorització a temps real de la coagulació de la llet i l’enduriment del gel lacti, així com la predicció del temps de tall, són essencials per la producció de formatge ja que aquests factors exerceixen un impacte substancial tant en el rendiment formatger com en la qualitat del formatge final. Hi ha nombrosos factors que afecten el procés de fabricació de formatge mitjançant la modificació de la quantitat, la qualitat i les propietats tecnològiques de la llet. Si bé la majoria d’aquests factors són ben coneguts, alguns no han estat suficientment estudiats. L’objectiu general d’aquesta tesi fou avaluar l’impacte de la mescla de llet (i. e., diferents proporcions de llet de cabra, ovella i vaca) i la llet de baixa qualitat (i. e., llet d’animals amb mastitis subclínica) en la predicció del temps de coagulació, del temps de tall, de la velocitat d’eliminació del sèrum i de diversos altres índexs de producció formatgera, mitjançant la monitorització de la coagulació i la sinèresi amb vàries tecnologies de sensors de dispersió de llum d’infraroig proper: sensor de coagulació de laboratori CoAguLAb; sensor de coagulació CoAguLite i sensor de sinèresi LFV. Els dos darrers, instal·lats en la paret d’un tanc de formatgeria de deu litres a escala de planta pilot. El paràmetre de dispersió tmax i diversos altres paràmetres òptics de temps es correlacionaren significativament amb els temps visual i reològics de coagulació i de tall, així com amb els rendiments de sèrum i formatge i amb el recompte de cèl·lules somàtiques. Es va observar que les mescles de llet i la raça dels animals no tingueren un efecte significatiu (P ≥ 0,05) en els indicadors òptics ni reològics del temps de coagulació, mentre que la concentració d’enzim, la temperatura de coagulació i la infecció subclínica tingueren un efecte significatiu sobre tots els índexs, tant òptics com reològics, relacionats amb el temps de coagulació i la velocitat d’acoblament del gel lacti (i. e., agregació micel·lar i enduriment del gel). La mastitis subclínica, la mescla de llet, la temperatura i la raça tingueren un efecte significatiu sobre la sinèresi de la quallada, mentre que el rendiment formatger es veié afectat per la mastitis subclínica i la raça (cal fer notar que els efectes de la concentració d’enzim, la temperatura i la mescla de llet no foren avaluats directament). S’obtingueren models de predicció pels temps de coagulació i de tall, tant visuals com reològics, l’angle de fase (tgδ) en el moment de tall, la velocitat de sinèresi i diversos indicadors de rendiment formatger. Els nostres resultats confirmen la utilitat de la monitorització a temps real mitjançant dispersió de llum d’infraroig proper tant de la coagulació de llet com de l’eliminació de sèrum de la quallada, amb la finalitat de millorar el control d’aquestes dues etapes crítiques de l’elaboració del formatge. Els resultats obtinguts demostren que l’impacte de factors com la mescla de llets i la mastitis subclínica s’ha de tenir en consideració en les operacions de control de processos de l’elaboració de formatge.
La elaboración de queso puede considerarse como un "proceso controlado de eliminación de agua de la leche". Este proceso concentra la proteína, grasa y otros nutrientes de la leche, aumentando su vida útil. La fabricación de queso consta de varias etapas, de entre las cuales dos de las más importantes tienen lugar en la cuba quesera: la coagulación de la leche y la sinéresis de la cuajada. La monitorización a tiempo real de la coagulación de la leche y el endurecimiento del gel láctico, así como la predicción del tiempo de corte es esencial para la producción de queso ya que dichos factores ejercen un impacto sustancial tanto en el rendimiento quesero como en la calidad del queso final. Existen numerosos factores que afectan al proceso de fabricación de queso mediante la modificación de la cantidad, calidad y propiedades tecnológicas de la leche. Si bien la mayoría de dichos factores son bien conocidos, algunos no han sido suficientemente estudiados. El objetivo general de esta tesis fue evaluar el impacto de la mezcla de leche (i.e., diferentes proporciones de cabra, oveja y vaca) y la leche de baja calidad (i.e., leche de animales con mamitis subclínica) en la predicción del tiempo de coagulación, del tiempo de corte, de la velocidad de desuerado y de varios otros índices de producción quesera, mediante la monitorización de la coagulación y la sinéresis con varias tecnologías de sensores de dispersión de luz de infrarrojo próximo: sensor de coagulación de laboratorio CoAguLAb; sensor de coagulación CoAguLite y sensor de sinéresis LFV. Los dos últimos, instalados en la pared de una cuba de quesería de diez litros a escala de planta piloto. El parámetro de dispersión tmax y varios otros parámetros ópticos de tiempo se correlacionaron significativamente con los tiempos visuales y reológicos de coagulación y de corte así como con los rendimientos de suero y queso; y con el recuento de células somáticas. Se observó que las mezclas de leche y la raza de los animales no tienen un efecto significativo (P ≥ 0,05) ni en los indicadores ópticos ni en los reológicos del tiempo de coagulación, mientras que la concentración de enzima, la temperatura de coagulación, y la infección subclínica tuvieron un efecto significativo sobre todos los índices tanto ópticos como reológicos relacionados con el tiempo de coagulación y la velocidad de ensamblado del gel láctico (i.e., agregación micelar y endurecimiento del gel). La mastitis subclínica, la mezcla de leche, la temperatura y la raza tuvieron un efecto significativo sobre la sinéresis de la cuajada, mientras que el rendimiento quesero se vio afectado por la mastitis subclínica y la raza (nótese que el efecto de la concentración de enzima, la temperatura y la mezcla de leche no fue evaluado directamente). Se obtuvieron modelos de predicción para los tiempos de coagulación y de corte tanto visuales como reológicos, el ángulo de fase (tgδ) en el momento del corte, la velocidad de sinéresis y varios indicadores de rendimiento quesero. Nuestros resultados confirman la utilidad de la monitorización a tiempo real tanto de la coagulación de leche como del desuerado de la cuajada mediante dispersión de luz de infrarrojo próximo, a fin de mejorar el control de esas dos etapas críticas de elaboración de queso. Los resultados obtenidos demuestran que el impacto de factores tales como la mezcla de leches y la mastitis subclínica debe ser tenido en consideración en las operaciones de control de procesos de la elaboración de queso.
Cheese making is the “controlled process of removing water from milk”. This process concentrates the milk protein, fat and other nutrients and increases its shelf life. Cheese manufacture consists of two main steps occurring in the cheese vat, milk coagulation and curd syneresis. Real-time monitoring of milk coagulation, curd firming and syneresis as well as inline prediction of cutting time is essential for cheese making as those factors exert a substantial impact in both cheese yield and quality. Many factors affect the cheese manufacturing process by modifying the quantity, quality, and processing properties of the produced milk. The general objective of this dissertation was to evaluate the impact of milk mixture (i.e., different proportions of goat, sheep and cow milk) and low quality milk (i.e., milk from animals with subclinical mammary infections) in the prediction of clotting time, cutting time, syneresis rate and several other cheese making indexes based on monitoring milk coagulation and syneresis using NIR light backscatter sensor technologies. Several optical devices: a lab-scale coagulation tester (CoAguLab), an inline coagulation sensor and an inline large field of view (LFV) syneresis sensor were used to monitor milk coagulation, cutting time, and whey separation during Manchego cheese manufacture. Optical parameter tmax and several other time-based light backscatter parameters were highly correlated with visually- and rheologically-derived clotting and cutting times as well as cheese yield, yield of whey and SCC. It was observed that milk mixtures and animal breed did not have a significant (P ≥ 0.05) effect on optical and rheological time parameters related to clotting time, while different enzyme concentrations, coagulation temperatures, and subclinical infection had a significant effect on all optical and rheological parameters related to milk clotting time, and gel assembly rate (i.e., aggregation and firming rates). Subclinical mastitis, milk mixtures, temperature, and breed had a significant effect on curd syneresis while cheese yield was affected by subclinical mastitis and breed (note that syneresis effect of enzyme concentration, temperature and milk mixtures was not directly evaluated). Prediction models using light backscatter parameters alone or in combination with protein/solids concentration were successfully obtained for visually determined clotting and cutting times, rheologically derived gelation and cutting times, tanδ at cutting, syneresis rate constant and several cheese yield indicators. Our results confirm the usefulness of light backscatter inline monitoring of milk coagulation and curd syneresis for improved process control of those two critical cheese making steps. The results obtained show that the impact of factors such as milk mixtures and subclinical mastitis in cheese manufacture needs to be considered on cheese making process control operations.
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Books on the topic "Food sensors"

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Gardner, Julian W. Sensors and Sensory Systems for an Electronic Nose. Dordrecht: Springer Netherlands, 1992.

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Erika, Kress-Rogers, ed. Instrumentation and sensors for the food industry. Oxford: Butterworth-Heinemann, 1993.

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Erika, Kress-Rogers, ed. Instrumentation and sensors for the food industry. Cambridge, England: Woodhead Pub., 1998.

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Erika, Kress-Rogers, and Brimelow Christopher J. B, eds. Instrumentation and sensors for the food industry. 2nd ed. Boca Raton: CRC Press, 2001.

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Abdul Rahman, Mohd Syaifudin, Subhas Chandra Mukhopadhyay, and Pak-Lam Yu. Novel Sensors for Food Inspection: Modelling, Fabrication and Experimentation. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-04274-9.

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Lawless, Harry T., and Hildegarde Heymann. Sensory Evaluation of Food. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7.

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Lawless, Harry T., and Hildegarde Heymann. Sensory Evaluation of Food. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4419-7452-5.

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Lawless, Harry T., and Hildegarde Heymann. Sensory Evaluation of Food. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-1-4419-6488-5.

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Ho, Chi-Tang. Nutrition, functional and sensory properties of foods. Cambridge: RSC Publishing, 2013.

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Hayes, John, Shane T. McDonald, and David Bolliet. Chemesthesis: Chemical touch in food and eating. Chichester, West Sussex: John Wiley & Sons, Inc., 2016.

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Book chapters on the topic "Food sensors"

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Kress-Rogers, E. "Chemical sensors." In Food Process Monitoring Systems, 187–212. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2139-6_8.

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Nagy, Geza, and Lívia Nagy. "Potentiometric Sensors." In Agricultural and Food Electroanalysis, 169–205. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118684030.ch7.

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Homola, Jiří. "Surface Plasmon Resonance Biosensors for Food Safety." In Optical Sensors, 145–72. Berlin, Heidelberg: Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-662-09111-1_7.

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Dias, Luís G., António M. Peres, and Alfredo Teixeira. "Nanoparticles-Based Sensors." In Advances in Food Diagnostics, 279–304. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119105916.ch12.

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Economou, Anastasios, Stephanos K. Karapetis, Georgia-Paraskevi Nikoleli, Dimitrios P. Nikolelis, Spyridoula Bratakou, and Theodoros H. Varzakas. "Enzyme-based Sensors." In Advances in Food Diagnostics, 231–50. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119105916.ch9.

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Maity, S., and Partha Pratim Sahu. "Electrochemical Sensors." In Biosensors in Food Safety and Quality, 47–61. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9780429259890-5.

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Avella, Maurizio, Maria Emanuela Errico, Gennaro Gentile, and Maria Grazia Volpe. "Nanocomposite Sensors for Food Packaging." In Nanotechnological Basis for Advanced Sensors, 501–10. Dordrecht: Springer Netherlands, 2011. http://dx.doi.org/10.1007/978-94-007-0903-4_53.

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McFarlane, I. "In-line sensors." In Automatic Control of Food Manufacturing Processes, 8–35. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2187-7_2.

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Long, Graham. "Bottling Drinks and Food Inspection." In Real Applications of Electronic Sensors, 73–96. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-10107-8_5.

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Jafarizadeh-Malmiri, Hoda, Zahra Sayyar, Navideh Anarjan, and Aydin Berenjian. "Nano-sensors in Food Nanobiotechnology." In Nanobiotechnology in Food: Concepts, Applications and Perspectives, 81–94. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-05846-3_6.

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Conference papers on the topic "Food sensors"

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Goncalves, Ricardo, Jimmy Hester, Nuno Carvalho, Pedro Pinho, and Manos Tentzeris. "Passive sensors for food quality monitoring and counterfeiting." In 2014 IEEE Sensors. IEEE, 2014. http://dx.doi.org/10.1109/icsens.2014.6985302.

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Kuala, Seri, Eko Pramono, Galih Basuki, and Agustami Sitorus. "Banana Flakes: Design of Controlling Molding Machine based on Proximity Sensors." In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009980402730278.

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Huffman, Brian, Roya Mazrouei, Joseph Bevelheimer, and Mohammad Shavezipur. "Three-Dimensional Biomimetic Biosensors for Food Safety Applications." In ASME 2017 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/detc2017-67446.

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Three-dimensional biomimetic biosensors for food safety applications are presented. The sensors mimic the porous media of fresh produce and can detect the presence of pathogens in low concentration, monitor their internalization, and also determine potential formation of biofilm. The sensors use capacitive/impedance measurement for detection and have 3-dimensional structures allowing microorganisms to occupy the space between electrodes and the substrate. Interdigitated sensors with suspended electrodes and a parallel-plate sensor are studied using finite element analysis, and their performance is compared to that of a 2-imensional planar sensor. The simulation results show that under similar circumstances, all 3D sensors provide better sensitivities for detection of microorganisms and biofilm formation compared to the 2D sensor. 3D interdigitated and parallel-plate sensors display 16% and 30% higher sensitivity in detection of microorganisms, and 44% and 48% higher sensitivity for detection of biofilm formation, respectively. Furthermore, a biomimetic device with stack of electrodes is presented that can monitor the internalization of pathogens in real time. The device forms layers of multiple sensors resembling the actual fresh produce and can track the penetration of microorganisms inside the device. This novel structure allows us to understand how long it takes for microorganisms to penetrate in a produce and how environmental parameters such as temperature variation or the presence of nutrients or sanitizers affect their behavior, providing invaluable data to improve food safety and optimize the sanitization processes.
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Korostynska, Olga. "Sensors for Smart Packaging in Healthcare and Food Industry." In 2021 IEEE Sensors. IEEE, 2021. http://dx.doi.org/10.1109/sensors47087.2021.9639598.

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Itoh, Daisuke, Eri Koyachi, Hiroaki Suzuki, Yuko Murata, and Masakazu Murata. "Microfluidic device for freshness or ageing determination of food materials." In 2012 IEEE Sensors. IEEE, 2012. http://dx.doi.org/10.1109/icsens.2012.6411096.

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Sberveglieri, G., G. Zambotti, M. Falasconi, E. Gobbi, and V. Sberveglieri. "MOX-NW Electronic Nose for detection of food microbial contamination." In 2014 IEEE Sensors. IEEE, 2014. http://dx.doi.org/10.1109/icsens.2014.6985268.

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Raghunathan, Nithin, Xiaofan Jiang, Dimitrios Peroulis, and Arnab Ganguly. "Wireless low-power temperature probes for food/pharmaceutical process monitoring." In 2015 IEEE Sensors. IEEE, 2015. http://dx.doi.org/10.1109/icsens.2015.7370356.

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Ishii, N., T. Nakazato, H. Kudo, K. Otsuka, H. Endo, H. Saito, and K. Mitsubayashi. "Chemiluminometric FIA system for Food Nutrient Analysis." In 2006 5th IEEE Conference on Sensors. IEEE, 2006. http://dx.doi.org/10.1109/icsens.2007.355834.

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Laurinavicius, Valdas, Julija Razumiene, Bogumila Kurtinaitiene, Jonita Stankeviciute, and Rolandas Meskys. "Reagentless and mediator-based electrochemical biosensors for food industry and medicine." In 2012 IEEE Sensors. IEEE, 2012. http://dx.doi.org/10.1109/icsens.2012.6411150.

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Lang, Walter, and Reiner Jedermann. "The intelligent container — What can MEMS do for logistics of food?" In 2015 IEEE Sensors. IEEE, 2015. http://dx.doi.org/10.1109/icsens.2015.7370181.

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Reports on the topic "Food sensors"

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Jelinek, Raz, Paul Dawson, Timothy Hanks, William Pennington, and Julie Northcutt. Bacterial sensors for food processing environments. United States Department of Agriculture, January 2013. http://dx.doi.org/10.32747/2013.7598157.bard.

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The overall objective of this project was to develop a new bacterial contaminant sensor based upon polydiacetylene(PDA) which is a unique polymer that changes color and configuration in response to external molecular stimuli. While this polymer has been well studied and has been shown to respond to bacterial stimuli in the laboratory, application to food processing environments has not been demonstrated. One hurdle in the application of biosensors in a food processing environment is interference of food sanitizers with the detection of bacteria. Common food sanitizers were evaluated for their response to PDA and different concentrations paving the way for use of modified PDAs developed by the research team to be used in food plants. Further development of PDA bacterial sensors focused on simplifying its application by immobilizing PDA on cotton and paper for use on swabs, wipes and dip papers. Increasing the sensitivity of PDAs was investigated by attaching fluorophores. Future and continued work will include the decoration of PDAs with apatmers to improve the specificity of the biosensor to food pathogens.
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Pedersen, L., W. Rose, H. Redsun, and S. Boghosian. Assessment of sensors used in the food industry. Office of Scientific and Technical Information (OSTI), January 1990. http://dx.doi.org/10.2172/6990379.

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Simon, James E., Uri M. Peiper, Gaines Miles, A. Hetzroni, Amos Mizrach, and Denys J. Charles. Electronic Sensing of Fruit Ripeness Based on Volatile Gas Emissions. United States Department of Agriculture, October 1994. http://dx.doi.org/10.32747/1994.7568762.bard.

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An electronic sensory system for the evaluation of headspace volatiles was developed to determine fruit ripeness and quality. Two prototype systems were designed, constructed, and later modified. The first is an improved version of our original prototype electronic sniffer using a single head sensing unit for use as a single or paired unit placed on an individual fruit surface for applications in the field, lab, or industry. The second electronic sniffer utilizes a matrix of gas sensors, each selected for differential sensitivity to a range of volatile compounds. This system is more sophisticated as it uses multiple gas sensors, but was found to enhance the ability of the sniffer to classify fruit ripeness and quality relative to a single gas sensor. This second sniffer was designed and constructed for the sampling of fresh-cut or whole packs of fruits such as packaged strawberries and blueberries, and can serve as a prototype for research or commercial applications. Results demonstrate that electronic sensing of fruit ripeness based on aromatic volatile gas emissions can be used successfully with fresh frits. Aroma sensing was successful for classifying ripeness in muskmelons, including different cultivars, apples, blueberries, strawberries, and in a complimentary BARD project on tomatoes. This system compared favorably to the physicochemical measurements traditionally employed to assess fruit maturity. This nondestructive sensory system can detect the presence of physically damaged fruits and shows excellent application for use in quality assessment. Electronic sensors of the tin oxide type were evaluated for specificity toward a wide range of volatiles associated with fruit ripeness. Sensors were identified that detected a broad range of alcohols, aldehydes, esters, hydrocarbons, and volatile sulfur compounds, as well as individual volatiles associated with fruit ripening across a wide concentration range. Sensors are not compound specific, thus, the matrix of sensors coupled with discrimination analysis provides a fingerprint to identify the presence of compounds and to assess alterations in fresh products due to alterations in volatile emissions. Engineering developments led to the development of a system to compensate for temperature and relative humidity relative to on-line aroma sensing with melons for ripeness determination and to reduce response time, thus permitting the electronic sniffer to be used for monitoring both fresh and processed food products. The sniffer provides a fast, reliable and nondestructive tool to assess fruit ripeness and quality. We hope that our work will foster the introduction and utilization of this emerging technology into the agricultural and horticultural
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Temple, Dorota S., Jason S. Polly, Meghan Hegarty-Craver, James I. Rineer, Daniel Lapidus, Kemen Austin, Katherine P. Woodward, and Robert H. Beach III. The View From Above: Satellites Inform Decision-Making for Food Security. RTI Press, August 2019. http://dx.doi.org/10.3768/rtipress.2019.rb.0021.1908.

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Despite notable progress in reducing global poverty and hunger in recent decades, about one out of nine people in the world suffers from hunger and malnutrition. Stakeholders charged with making decisions pertaining to agricultural production, development priorities, and policies at a region-to-country scale require quantitative and up-to-date information on the types of crops being cultivated, the acreage under cultivation, and crop yields. However, many low- and middle-income countries lack the infrastructure and resources for frequent and extensive agricultural field surveys to obtain this information. Technology supports a change of paradigm. Traditional methods of obtaining agricultural information through field surveys are increasingly being augmented by images of the Earth acquired through sensors placed on satellites. The continued improvement in the resolution of satellite images, the establishment of open-access infrastructure for processing of the images, and the recent revolutionary progress in artificial intelligence make it feasible to obtain the information at low cost and in near-to-real time. In this brief, we discuss the use of satellite images to provide information about agricultural production in low-income countries, and we comment on research challenges and opportunities. We highlight the near-term potential of the methodology in the context of Rwanda, a country in sub-Saharan Africa whose government has recognized early the value of information technology in its strategic planning for food security and sustainability.
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Akers, D. W., A. M. Porter, and D. M. Tow. Sonic Temperature Sensor for Food Processing. Office of Scientific and Technical Information (OSTI), September 1997. http://dx.doi.org/10.2172/5082.

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Akers, D. W., A. M. Porter, and D. M. Tow. Sonic temperature sensor for food processing. Office of Scientific and Technical Information (OSTI), September 1997. http://dx.doi.org/10.2172/554297.

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O’Brien, Tom, Deanna Matsumoto, Diana Sanchez, Caitlin Mace, Elizabeth Warren, Eleni Hala, and Tyler Reeb. Southern California Regional Workforce Development Needs Assessment for the Transportation and Supply Chain Industry Sectors. Mineta Transportation Institute, October 2020. http://dx.doi.org/10.31979/mti.2020.1921.

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COVID-19 brought the public’s attention to the critical value of transportation and supply chain workers as lifelines to access food and other supplies. This report examines essential job skills required of the middle-skill workforce (workers with more than a high school degree, but less than a four-year college degree). Many of these middle-skill transportation and supply chain jobs are what the Federal Reserve Bank defines as “opportunity occupations” -- jobs that pay above median wages and can be accessible to those without a four-year college degree. This report lays out the complex landscape of selected technological disruptions of the supply chain to understand the new workforce needs of these middle-skill workers, followed by competencies identified by industry. With workplace social distancing policies, logistics organizations now rely heavily on data management and analysis for their operations. All rungs of employees, including warehouse workers and truck drivers, require digital skills to use mobile devices, sensors, and dashboards, among other applications. Workforce training requires a focus on data, problem solving, connectivity, and collaboration. Industry partners identified key workforce competencies required in digital literacy, data management, front/back office jobs, and in operations and maintenance. Education and training providers identified strategies to effectively develop workforce development programs. This report concludes with an exploration of the role of Institutes of Higher Education in delivering effective workforce education and training programs that reimagine how to frame programs to be customizable, easily accessible, and relevant.
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Beller, L. S., C. R. Mikesell, S. C. Taylor, and D. M. Tow. Feasibility studies for the Sonic Sensor System for noninvasive temperature measurement in the food processing industry. Office of Scientific and Technical Information (OSTI), September 1991. http://dx.doi.org/10.2172/10140516.

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Beller, L. S., C. R. Mikesell, S. C. Taylor, and D. M. Tow. Feasibility studies for the Sonic Sensor System for noninvasive temperature measurement in the food processing industry. Office of Scientific and Technical Information (OSTI), September 1991. http://dx.doi.org/10.2172/5531450.

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Bouzembrak, Y., A. Chauhan, F. Daniels, A. Gavai, J. Gonzalez Rojas, C. Kamphuis, H. Marvin, et al. KB DDHT project 8: Non-destructive and non-invasive sensor technologies in food supply chains : project deliverables 1.1-1.4. Wageningen: Wageningen Food & Biobased Research, 2020. http://dx.doi.org/10.18174/513795.

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