The quality of packaged food products can change during medium to long storage. In the case of oil or fat containing products, the main reason is lipid oxidation due to the presence of oxygen from head space, diffusion or leakage causing off-flavours, loss of taste and smell and vitamin inactivation. Monitoring the internal oxygen concentration and temperature inside packaged products can give insight and help improving the product quality or solving stability problems.
This information can prevent people to consume unsafe food products and food industry to perform costly recall procedures. There are several sensor available to monitor gas composition, but this sensor has unique properties, since it combines an accurate sensor, data-logger and data-transfer system. For further commercialization it needs to be redesigned, tested and evaluated with actual food products in practice.
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