Hydrogel Bead pH Sensor for Food Spoilage Detection
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Solution Overview
Problem
Current food sensors, such as biosensors and gas sensors, are inadequate for detecting the fermentation degree and spoilage of food, particularly in kimchi refrigerators, as they only provide temperature control and require user intervention for monitoring, leading to changes in taste and freshness.
Innovation Solution
A portable hydrogel bead with a pH indicator dye, physically crosslinked with cations or anions, is used in a chemical sensor to detect harmful substances like carbon dioxide, acetic acid, and ammonia, allowing for visible color changes to indicate fermentation and spoilage, integrated into a container and electronic product for real-time monitoring.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a temperature control function is used in a kimchi refrigerator, then the fermentation degree can be controlled, but users cannot detect food spoilage or fermentation status, leading to frequent opening of containers and loss of freshness
Solution Approach 1:
The patent employs pH indicator dyes embedded in hydrogel beads that undergo visible color changes in response to pH variations caused by fermentation and spoilage. This allows users to visually detect the fermentation degree and spoilage status of food without opening the container, thereby maintaining food freshness while providing real-time information feedback.
2Adaptability or versatility
If a portable sensor is used to detect harmful substances, then detection capability is improved, but the sensor material must function across a wide pH range which complicates the sensor design
Solution Approach 1:
The patent utilizes composite hydrogel materials formed by physically crosslinking polysaccharides with cations or anions, incorporating multiple pH indicator dyes that collectively cover a broad pH range (3.5-6.0). This composite approach enables the sensor to detect various harmful substances (carbon dioxide, acetic acid, ammonia) across different pH conditions while maintaining a relatively simple bead structure.
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
The hydrogel bead effectively detects fermentation and spoilage by changing color in response to pH changes, providing a user-friendly, portable solution for monitoring food freshness and stability within a kimchi refrigerator, enhancing user satisfaction and maintaining food quality.
Implementation Method 1
a pH indicator dye that causes color conversion when a target material is diffused in an aqueous solution inside the hydrogel bead
Implementation Method 2
when a target material is diffused in an aqueous solution inside the hydrogel bead
Data Source
AI summary
Disclosed herein are a hydrogel bead, a chemical sensor including the same, and an electronic product including the chemical sensor. The hydrogel bead includes at least one type of polysaccharide physically crosslinked with a cation or an anion, and a pH indicator dye.