Document Type
Article
Publication Date
9-5-2007
Department
Department of Biomedical Engineering
Abstract
This paper describes the fabrication of a wireless, passive sensor based on aninductive-capacitive resonant circuit, and its application for in situ monitoring of thequality of dry, packaged food such as cereals, and fried and baked snacks. The sensor ismade of a planar inductor and capacitor printed on a paper substrate. To monitor foodquality, the sensor is embedded inside the food package by adhering it to the package’sinner wall; its response is remotely detected through a coil connected to a sensor reader. Asfood quality degrades due to increasing humidity inside the package, the paper substrateabsorbs water vapor, changing the capacitor’s capacitance and the sensor’s resonantfrequency. Therefore, the taste quality of the packaged food can be indirectly determined bymeasuring the change in the sensor’s resonant frequency. The novelty of this sensortechnology is its wireless and passive nature, which allows in situ determination of foodquality. In addition, the simple fabrication process and inexpensive sensor material ensure alow sensor cost, thus making this technology economically viable.
Publication Title
Sensors
Recommended Citation
Tan, E. L.,
Ng, W. N.,
Shao, R.,
Pereles, B. D.,
&
Ong, K. G.
(2007).
A wireless, passive sensor for quantifying packaged food quality.
Sensors,
7(9), 1747-1756.
http://doi.org/10.3390/s7091747
Retrieved from: https://digitalcommons.mtu.edu/michigantech-p/1994
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License
Version
Publisher's PDF
Publisher's Statement
© 2007 by MDPI (http://www.mdpi.org). Reproduction is permitted for noncommercial purposes. Publisher’s version of record: https://doi.org/10.3390/s7091747