Discovery of biodegradable commercial paper for sensing food temperature and freshness

A research group led by Professor Seung Hwan Ko from the Department of Mechanical Engineering at the National University of Korea has developed a new technology for detecting food temperature and freshness.

Food safety and the environment are issues in the food industry around the world. In 2021, 80% of domestic plastic waste originated from food-filled packages.

A variety of applications in the food industry have been made possible by the recent advances in food storage and monitoring technology.

However, for most current food condition detection platforms, an additional sensor must be attached to the food storage container, and the sensor used is usually a non-biodegradable material, which also has a problem in terms of eco-friendliness.

The research group is headed by professor. Ko was interested in laser-generated Graphene. The research team irradiated a laser on a carbon-based eco-friendly paper to create a local thermal reaction that resulted in the synthesis of Graphene.

The platform that can detect the state of food in continuous real-time was established due to the fact that the sensor was produced directly on a substrate made of cellulose used for food packaging without additional processing.

The research team has created a technique for detecting the gas that comes from food by using a laser-irradiated graphene sensor on milk cartoons.

We believe that this research can help address the need for safe, healthy food production while improving people’s quality of life by reducing the food industry’s waste. It is expected to be used in various industrial fields as a material-based temperature and gas sensor.

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