By Topic

A Passive Radio-Frequency pH-Sensing Tag for Wireless Food-Quality Monitoring

Sign In

Cookies must be enabled to login.After enabling cookies , please use refresh or reload or ctrl+f5 on the browser for the login options.

Formats Non-Member Member
$33 $13
Learn how you can qualify for the best price for this item!
Become an IEEE Member or Subscribe to
IEEE Xplore for exclusive pricing!
close button

puzzle piece

IEEE membership options for an individual and IEEE Xplore subscriptions for an organization offer the most affordable access to essential journal articles, conference papers, standards, eBooks, and eLearning courses.

Learn more about:

IEEE membership

IEEE Xplore subscriptions

6 Author(s)
Wen-Ding Huang ; Department of Electrical Engineering, University of Texas, Arlington, TX, USA ; Sanchali Deb ; Young-Sik Seo ; Smitha Rao
more authors

We present a new method, suitable for food quality management by wirelessly monitoring pH level changes in food with a flexible pH sensor embedded in a batteryless radio-frequency (RF) transponder. The wireless sensor tag includes a flexible pH sensor based on miniature iridium oxide (IrOx) and silver chloride (AgCl) sensing electrodes integrated on a deformable substrate, and batteryless wireless communication circuitry. The sensor tag and reader system is designed to achieve convenient, long-term, and on-demand wireless in situ monitoring of food quality, especially for large-quantity applications and continuous monitoring from place of production to retail stores. Low-cost IrOx sol-gel fabrication process was applied on polymeric substrates to form the flexible sensing films, and a sensitivity of -49.7 mV/pH was achieved. Inducting coupling provides electromagnetic energy from the reader to drive the transponder circuits that retransmit the sensor-data modulated signals back to the reader. The electrochemical potential created by the IrOx/AgCl sensing electrodes is converted to a modulated frequency and the system achieves a sensitivity of 633 Hz/pH. The wireless pH sensing system was tested for in situ monitoring of the spoilage processes in fish meats continuously for over 18 h. The feasibility of wirelessly monitoring pH values in fish meats that could be used to identify spoilage remotely has been demonstrated.

Published in:

IEEE Sensors Journal  (Volume:12 ,  Issue: 3 )