Halochromic Sensors for Monitoring Quality of Aqua Food
The spoilage of food is often observed by its odor rather than a change of its appearance. However, in the case of packed food, especially aqua foods, detection of such odor is impossible. The degree of spoilage is directly proportional to the quantities of chemicals released during the process. Based on this principle, researchers developed both invasive and non-invasive techniques for monitoring quality of aqua food. Naturally, humans prefer any information in visual format. Indeed, many of the inventions starting from telescopes to microscopes to infrared cameras are simple extensions of our visual senses. It is always preferable to transduce any complex data invisible than any other formats. In this view, recent progress in the development of halochromic sensors for evaluation of freshness/spoilage of aqua food is discussed.
KeywordsHalochromic sensors Aqua food Time-temperature indicator Nanomaterials
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