Description
Integrates flexible, food‑grade sensor arrays into protein foods for real‑time monitoring of temperature, pH, and moisture.
Technical
The process employs food‑grade PDMS or gelatin‑based hydrogels coated with conductive graphene or silver nanoparticles, encapsulated in an edible epoxy layer. Precise thermal control (≤70 °C) and rapid application (2–3 min) preserve both protein integrity and sensor functionality while maintaining food safety standards.
Science
Primary Reaction
Thermal cross‑linking of polymer matrix and conductive ink adhesion during immersion
Sensory Profile
Aroma ()
neutralslight polymer
Origin & History
Civilization
Japanese
Era
2018
Region
Japan