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2.4. Evaluation of Sensing Characteristics for Food Spoilage
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To see the possibility of our sensors as food sensors, pHEMDP was printed on label paper using a syringe with 26 G nozzles at constant speed at 1 mL/h through a syringe pump to evaluate its ability of food spoilage detection. After photo-curing, the printed pHEMDP was attached to a plastic container containing 150 g pork. The food container with pHEMDP was stored in a refrigerator at 2 °C and in ambient conditions (temperature (20–25 °C) and humidity (20–23%)) to compare the different phenomenon of food spoilage and observed over time.
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Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
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