Development and assessment of new sensor systems in food packaging applications

dc.check.chapterOfThesis5
dc.check.embargoformatBoth hard copy thesis and e-thesisen
dc.check.opt-outNot applicableen
dc.contributor.advisorKerry, Joseph P.en
dc.contributor.advisorPapkovsky, Dmitri B.en
dc.contributor.authorBorchert, Nicolas Benjamin
dc.contributor.funderDepartment of Agriculture, Fisheries and Food, Irelanden
dc.date.accessioned2013-07-04T10:31:09Z
dc.date.available2014-07-05T04:00:05Z
dc.date.issued2013
dc.date.submitted2013
dc.description.abstractThe use of optical sensor technology for non-invasive determination of key quality pack parameters improved package/product quality. This technology can be used for optimization of packaging processes, improvement of product shelf-life and maintenance of quality. In recent years, there has been a major focus on O2 and CO2 sensor development as these are key gases used in modified atmosphere packaging (MAP) of food. The first and second experimental chapters (chapter 2 and 3) describe the development of O2, pH and CO2 solid state sensors and its (potential) use for food packaging applications. A dual-analyte sensor for dissolved O2 and pH with one bi-functional reporter dye (meso-substituted Pd- or Ptporphyrin) embedded in plasticized PVC membrane was developed in chapter 2. The developed CO2 sensor in chapter 3 was comprised of a phosphorescent reporter dye Pt(II)- tetrakis(pentafluorophenyl) porphyrin (PtTFPP) and a colourimetric pH indicator α-naphtholphthalein (NP) incorporated in a plastic matrix together with a phase transfer agent tetraoctyl- or cetyltrimethylammonium hydroxide (TOA-OH or CTA-OH). The third experimental chapter, chapter 4, described the development of liquid O2 sensors for rapid microbiological determination which are important for improvement and assurance of food safety systems. This automated screening assay produced characteristic profiles with a sharp increase in fluorescence above the baseline level at a certain threshold time (TT) which can be correlated with their initial microbial load and was applied to various raw fish and horticultural samples. Chapter 5, the fourth experimental chapter, reported upon the successful application of developed O2 and CO2 sensors for quality assessment of MAP mushrooms during storage for 7 days at 4°C.en
dc.description.sponsorshipDepartment of Agriculture, Fisheries and Food (FIRM)en
dc.description.statusNot peer revieweden
dc.description.versionAccepted Version
dc.format.mimetypeapplication/pdfen
dc.identifier.citationBorchert, N.B. 2013. Development and assessment of new sensor systems in food packaging applications. PhD Thesis, University College Cork.en
dc.identifier.endpage175
dc.identifier.urihttps://hdl.handle.net/10468/1162
dc.language.isoenen
dc.publisherUniversity College Corken
dc.rights© 2013, Nicholas B. Borchert.en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/en
dc.subjectOptical sensor systemsen
dc.subjectFood packagingen
dc.subjectCarbon dioxideen
dc.subjectOxygenen
dc.subject.lcshFood--Packaging.en
dc.subject.lcshFood--Preservation.en
dc.subject.lcshProtective atmospheres.en
dc.subject.lcshOptical detectors.en
dc.thesis.opt-outfalse*
dc.titleDevelopment and assessment of new sensor systems in food packaging applicationsen
dc.typeDoctoral thesisen
dc.type.qualificationlevelDoctoralen
dc.type.qualificationnamePhD (Food Science and Technology)en
ucc.workflow.supervisorcora@ucc.ie*
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