Smart sensors for food packaging and their implementation to the Swedish market
| dc.contributor.author | Forne Admarker, Erik | |
| dc.contributor.author | Berisha, Tringa | |
| dc.contributor.author | Hermez, David | |
| dc.contributor.author | Hultén , Egil | |
| dc.contributor.author | Zöögling, Emma | |
| dc.contributor.author | Ahmed Mohamed, Abdulsamed | |
| dc.contributor.department | Chalmers tekniska högskola / Institutionen för industri- och materialvetenskap | sv |
| dc.contributor.department | Chalmers University of Technology / Department of Industrial and Materials Science | en |
| dc.contributor.examiner | Klement, Uta | |
| dc.contributor.supervisor | Sun, Jinhua | |
| dc.date.accessioned | 2022-12-08T09:05:40Z | |
| dc.date.available | 2022-12-08T09:05:40Z | |
| dc.date.issued | 2022 | |
| dc.date.submitted | 2022 | |
| dc.description.abstract | Food packages are essential for the maintenance of the quality and safety of food. Controlling quality and safety has always been an essential part of our life. The first expiration date originates back in 1930 and by 1985 expiration dates became compulsory for consumable products in Sweden to ensure the safety and quality of products. Since 1930 technology has been evolving rapidly. Scientists have been working on the development of intelligent packaging since 1999. An intelligent package uses smart sensors or labels that monitor the freshness of food depending on internal and external factors. However, smart sensors are not yet seen on food packages on the Swedish market. The objectives of this thesis were to determine why smart sensors are not on the Swedish market, what product could benefit the most from a sensor, and what could be done to implement them. Literature studies, interviews with different actors in the product chain, surveys, and sensor testing were different methods used to gain knowledge about the sensors and what specific type is most suitable for customer requirements. The customer survey, and interviews with both retailer and sensor developer showed that meat products are in most need of sensors. The result of the literature study and interview with sensor developer showed that some smart sensors are cheap but determining the specific limit for when a product is considered spoiled is a subjective decision with no specific standard that varies from individual to individual. In addition, the result from testing the oxygen indicator showed that reversibility is somewhat possible, however, the sensitivity is insufficient for monitoring low levels of oxygen in food packaging. The results from pH-testing showed that pH is an inefficient method for monitoring the freshness of meat because the results were contradictory to the theoretical values. Additional reasons are the high risks accompanied by having the pH sensor inside a packaging. There are many innovative sensors to monitor the quality of meat, but different products require different sensors dependent on their properties. | |
| dc.identifier.coursecode | IMSX15 | |
| dc.identifier.uri | https://odr.chalmers.se/handle/20.500.12380/305899 | |
| dc.language.iso | eng | |
| dc.setspec.uppsok | Technology | |
| dc.subject | smart sensors | |
| dc.subject | gas sensors | |
| dc.subject | food packaging | |
| dc.subject | smart packaging | |
| dc.subject | meat sensors | |
| dc.subject | smart sensors for food | |
| dc.subject | food sensors | |
| dc.title | Smart sensors for food packaging and their implementation to the Swedish market | |
| dc.type.degree | Examensarbete på kandidatnivå | sv |
| dc.type.degree | Bachelor Thesis | en |
| dc.type.uppsok | M2 |