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ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Датчики цвета в «интеллектуальной упаковке» пищевых продуктов

Аннотация
Качество пищевой продукции зависит от соблюдения не только технологических параметров процесса производства, но и условий хранения. Применение интеллектуальной упаковки позволяет контролировать условия хранения и отслеживать нарушения. Целью работы является обзор типов и функций датчиков и их использование при хранении пищевых продуктов.
Объектом исследования являлась общедоступная информация об интеллектуальной упаковке для пищевых продуктов, снабженной датчиками и индикаторами. Информация была получена из открытых источников. Обзор литературы охватывает временной промежуток с 2016 по 2021 гг.
В работе были рассмотрены биосенсоры, химические датчики и индикаторы, которые позволяют определять некоторые характеристики пищевых продуктов и предоставляют информацию производителю, розничному продавцу и потребителю. В результате проведенных аналитических исследований было установлено, что наиболее перспективными из рассматриваемых датчиков, применяемых в интеллектуальной упаковке, являются индикаторы. Данный тип датчиков указывает на присутствие и концентрацию различных аналитов посредством изменения цвета. Среди большого разнообразия индикаторов можно выделить наиболее перспективные – радиочастотные (RFID), идентификаторы яда, индикаторы уплотнения (утечки) и свежести или спелости. Все рассмотренные индикаторы используют изменение цвета, что позволяет судить о качестве пищевых продуктов, представленных на рынке.
Полученные результаты позволяют сделать вывод о том, что развитие технологий интеллектуальной упаковки с применением датчиков и индикаторов является перспективным направлением, поскольку они позволяют отслеживать и контролировать качество продукции. Применение датчиков в интеллектуальной упаковке позволит потребителям самим проверять свежесть продуктов и контролировать их годность.
Ключевые слова
Детекторы , хранение продуктов , интеллектуальная упаковка , датчики , продукты , биосенсоры , безопасность пищевых продуктов
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Как цитировать?
Крюк Р. В., Курбанова М. Г., Колбина А. Ю., Плотников К. Б., Плотников И. Б., Петров А. Н., Хелеф Мохаммед Эль Амин Датчики цвета в «интеллектуальной упаковке» пищевых продуктов. Техника и технология пищевых производств, 2022, вып. 52, том. 2, стр. 321-333
DOI
http://doi.org/10.21603/2074-9414-2022-2-2366
Издатель
Кемеровский государственный университет
https://kemsu.ru
ISSN
2074-9414 (Print) /
2313-1748 (Online)
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