The nanosensor will determine the freshness of the meat. Free Technical Library News

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Nanosensor determines the freshness of meat

29.04.2015

Scientists from the Massachusetts Institute of Technology (USA) have developed a compact sensor that determines how safe it is to eat a particular piece of meat.

An inexpensive device based on modified carbon nanotubes could reduce food poisoning. The sensor consists of several electrodes, between which carbon nanotubes with metalloporphyrin molecules are placed.

The technology is based on the sensor detection of molecules of biogenic amines - cadaverine, putrescine and some others, which are released by meat during decay. In this case, the resistance of the nanotubes increases, which reduces the current flowing through the sensor, signaling that the meat has gone bad.

In a laboratory experiment, a nanosensor was used to determine the shelf life of chicken, salmon, cod and pork both at room temperature and in the refrigerator. Without cooling, the sensor signaled the release of harmful substances the very next day, and at a temperature of 4 degrees, the products in the refrigerator remained fresh for at least 4 days.

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The sandpaper-like solar cell is based on the monograin powder technology developed by TalTech researchers, where the solar cell consists of thousands of small 50 micrometer diameter crystals embedded in a polymer in one continuous layer.

Microcrystals absorb sunlight. To transmit solar energy, these microcrystals are covered with buffer and window layers. Thus, each crystal works like a small individual solar panel and generates electricity.

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