کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584408 | 1492025 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Non-destructive monitoring of apple ripeness using an aldehyde sensitive colorimetric sensor
ترجمه فارسی عنوان
نظارت غیرقابل انطباق بلعیدن سیب با استفاده از حسگر رنگ سنجی حساس به آلدهید
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کلمات کلیدی
سیب، آلدهید، بی نظمی، سنسور رنگی،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
We developed an on-packaging colorimetric sensor label that can detect the aldehyde emission of apples based on Methyl Red. The sensor label was constructed using printable inks on paper medium and relied on the change in basicity caused by the nucleophilic addition reaction between aldehyde and hydroxide via the Cannizzaro reaction. The sensor can be used to detect aldehyde in solution and vapor. Sensitivity and stability toward changes in humidity were achieved by altering the concentration of OHâ. Under exposure to ripening apples, the label changed color from yellow to orange, and then to red. The degree of ripeness was estimated by a sensory test and texture analysis. The color change of sensor label had showed a similar tendency to the changes in the parameters of the sensory test, soluble solid content, and hardness. Therefore, the sensor label can be used for real time on-package ripeness monitoring of apples during their shelf life.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 267, 30 November 2018, Pages 149-156
Journal: Food Chemistry - Volume 267, 30 November 2018, Pages 149-156
نویسندگان
Yong Hoon Kim, Yun Jae Yang, Jin Se Kim, Dong Soo Choi, Seok Ho Park, So Yeon Jin, Jung Su Park,