Wireless Sensor for Meat Freshness Assessment Based on Radio Frequency Communication

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)-
Autor(es): dc.contributorUniversidade Federal de São Carlos (UFSCar)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorAndre, Rafaela S.-
Autor(es): dc.creatorSchneider, Rodrigo-
Autor(es): dc.creatorDeLima, Guilherme R.-
Autor(es): dc.creatorFugikawa-Santos, Lucas-
Autor(es): dc.creatorCorrea, Daniel S.-
Data de aceite: dc.date.accessioned2025-08-21T15:42:33Z-
Data de disponibilização: dc.date.available2025-08-21T15:42:33Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2024-02-23-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1021/acssensors.3c01657-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/301692-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/301692-
Descrição: dc.descriptionWireless communication technologies, particularly radio frequency (RF), have been widely explored for wearable electronics with secure and user-friendly information transmission. By exploiting the operational principle of chemically actuated resonant devices (CARDs) and the electrical response observed in chemiresistive materials, we propose a simple and hands-on alternative to design and manufacture RF tags that function as CARDs for wireless sensing of meat freshness. Specifically, the RF antennas were meticulously designed and fabricated by lithography onto a flexible substrate with conductive tape, and the RF signal was characterized in terms of amplitude and peak resonant frequency. Subsequently, a single-walled carbon nanotube (SWCNT)/MoS2/In2O3 chemiresistive composite was incorporated into the RF tag to convey it as CARDs. The RF signal was then utilized to establish a correlation between the sensor’s electrical response and the RF attenuation signal (reflection coefficient) in the presence of volatile amines and seafood (shrimp) samples. The freshness of the seafood samples was systematically assessed throughout the storage time by utilizing the CARDs, thereby underscoring their effective potential for monitoring food quality. Specifically, the developed wireless tags provide cumulative amine exposure data within the food package, demonstrating a gradual decrease in radio frequency signals. This study illustrates the versatility of RF tags integrated with chemiresistors as a promising pathway toward scalable, affordable, and portable wireless chemical sensors.-
Descrição: dc.descriptionNanotechnology National Laboratory for Agriculture (LNNA) Embrapa Instrumentação, SP-
Descrição: dc.descriptionPPGQ Department of Chemistry Center for Exact Sciences and Technology Federal University of Sao Carlos (UFSCar), SP-
Descrição: dc.descriptionInstitute of Biosciences Letters and Exact Sciences São Paulo State University - UNESP, SP-
Descrição: dc.descriptionInstitute of Geosciences and Exact Sciences São Paulo State University - UNESP, SP-
Descrição: dc.descriptionInstitute of Biosciences Letters and Exact Sciences São Paulo State University - UNESP, SP-
Descrição: dc.descriptionInstitute of Geosciences and Exact Sciences São Paulo State University - UNESP, SP-
Formato: dc.format631-637-
Idioma: dc.languageen-
Relação: dc.relationACS Sensors-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectammonia-
Palavras-chave: dc.subjectmeat freshness-
Palavras-chave: dc.subjectradio frequency-
Palavras-chave: dc.subjectsensors-
Palavras-chave: dc.subjectwireless communication-
Título: dc.titleWireless Sensor for Meat Freshness Assessment Based on Radio Frequency Communication-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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