Dry Electrochemical Sensor for Rapid Beverage Analyte Testing
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Solution Overview
Problem
Existing methods for measuring analytes in beverages, such as sulfur dioxide and flavor compounds, are costly, time-consuming, and require specialized equipment and trained personnel, generating liquid waste and being inconvenient for on-site use.
Innovation Solution
A dry electrochemical sensor system with opposing electrodes and pH-adjusting reagents that can measure analytes like sulfur dioxide, glucose, and malic acid directly in beverages, using a meter to apply potentials, measure current, and calculate concentrations without generating waste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If standard laboratory methods are used to measure analytes in beverages, then measurement accuracy is improved, but measurement time and cost increase significantly
Solution Approach 1:
The sensor is divided into multiple functional zones: a first zone with first reagents for initial analyte detection, and a second zone with second reagents for confirmatory testing. This segmentation allows parallel processing of measurement steps, reducing total measurement time while maintaining accuracy through multi-stage verification.
Solution Approach 2:
The sensor strip is pre-loaded with reagents and calibration data before use. The first reagents are positioned to perform preliminary detection when the beverage contacts the sensor, enabling rapid initial measurement without requiring time-consuming laboratory preparation steps.
2Ease of manufacture
If manual reading methods are used for dipstick measurements, then equipment cost is reduced, but measurement accuracy deteriorates
Solution Approach 1:
The manual mechanical reading process is replaced with an automated optical detection system. A light source and detector measure the intensity of color change at the sensor zones, eliminating the need for manual color intensity assessment while maintaining low equipment cost through simplified optical measurement.
Solution Approach 2:
The sensor utilizes colorimetric reactions where reagents change color in response to analyte presence and concentration. The first and second reagents produce distinct color changes that can be objectively measured by the optical detection system, providing accurate quantitative measurements without manual interpretation.
3Productivity
If traditional electrochemical methods are used, then measurement speed is improved, but device complexity and maintenance requirements increase
Solution Approach 1:
The sensor strip is designed as a disposable component with integrated reagents and electrodes. After use, the entire sensor strip is discarded, eliminating the need for expensive, complex, and maintenance-intensive laboratory instruments. The low cost and single-use nature simplifies the overall system while maintaining rapid measurement capability.
Solution Approach 2:
Multiple functions are merged into a single integrated sensor strip: pH adjustment, initial analyte detection with first reagents, confirmatory detection with second reagents, and optical measurement. This consolidation eliminates the need for separate laboratory equipment for each function, reducing overall device complexity.
4Measurement precision
If specialized laboratory equipment is used for analyte measurement, then measurement accuracy is improved, but ease of operation deteriorates
Solution Approach 1:
The sensor strip performs self-calibration and self-detection functions. The pre-loaded reagents and electrodes automatically interact with the beverage sample, and the optical detection system automatically measures color changes. This self-service capability eliminates the need for trained laboratory personnel and complex operating procedures, making the system easy to use while maintaining accuracy.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables rapid, accurate, and cost-effective measurement of analytes in beverages, eliminating the need for laboratory transport and equipment maintenance, and reducing measurement time to minutes instead of hours.
Implementation Method 1
the opposing surface is coated with a pH modifying reagent capable of adjusting the pH of the liquid sample to be suitable for assaying the analyte of interest
Implementation Method 2
A dry electrochemical sensor system with opposing electrodes and pH-adjusting reagents that can measure analytes like sulfur dioxide, glucose, and malic acid directly in beverages, using a meter to apply potentials, measure current, and calculate concentrations
Data Source
AI summary
The invention disclosed herein relates to a dry sensor for measuring the concentration of an analyte in a liquid beverage sample. Described herein is a novel dry sensor which is able to receive a liquid sample and adjust the pH of the liquid to be suitable for assaying an analyte of interest without the need to add reagents to the sample and/or to perform manually timed operations and able to detect a redox reaction in the presence of a liquid sample. The meter disclosed herein, when connected to the sensor disclosed herein is able to adjust the temperature of the liquid to be suitable for the assay, apply a series of potentials, measure the current at several times, measure the diffusion coefficient of the limiting electrochemical species, calculate the concentration of one or more analytes, and rapidly provide the user with the required information on the liquid sample.