Please use this identifier to cite or link to this item: https://hdl.handle.net/10356/145700
Title: A review on the use of impedimetric sensors for the inspection of food quality
Authors: He, Shan
Yuan, Yang
Nag, Anindya
Feng, Shilun
Afsarimanesh, Nasrin
Han, Tao
Mukhopadhyay, Subhas Chandra
Organ, Dominic Rowan
Keywords: Engineering::Electrical and electronic engineering
Issue Date: 2020
Source: He, S., Yuan, Y., Nag, A., Feng, S., Afsarimanesh, N., Han, T., . . . Organ, D. R. (2020). A review on the use of impedimetric sensors for the inspection of food quality. International Journal of Environmental Research and Public Health, 17(14), 5220-. doi:10.3390/ijerph17145220
Journal: International Journal of Environmental Research and Public Health
Abstract: This paper exhibits a thorough review of the use of impedimetric sensors for the analysis of food quality. It helps to understand the contribution of some of the major types of impedimetric sensors that are used for this application. The deployment of impedimetric sensing prototypes has been advantageous due to their wide linear range of responses, detection of the target analyte at low concentrations, good stability, high accuracy and high reproducibility in the results. The choice of these sensors was classified on the basis of structure and the conductive material used to develop them. The first category included the use of nanomaterials such as graphene and metallic nanowires used to form the sensing devices. Different forms of graphene nanoparticles, such as nano-hybrids, nanosheets, and nano-powders, have been largely used to sense biomolecules in the micro-molar range. The use of conductive materials such as gold, copper, tungsten and tin to develop nanowire-based prototypes for the inspection of food quality has also been shown. The second category was based on conventional electromechanical circuits such as electronic noses and other smart systems. Within this sector, the standardized systems, such as electronic noses, and LC circuit -based systems have been explained. Finally, some of the challenges posed by the existing sensors have been listed out, along with an estimate of the increase in the number of sensors employed to assess food quality.
URI: https://hdl.handle.net/10356/145700
ISSN: 1661-7827
DOI: 10.3390/ijerph17145220
Rights: © 2020 The Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Fulltext Permission: open
Fulltext Availability: With Fulltext
Appears in Collections:EEE Journal Articles

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