foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2023-6-4-519-530foodsyst-344Research ArticleСтатьиFlexible sensors for food monitoring. Part I: PrincipleГибкие сенсоры для мониторинга пищевых продуктов: часть 1 — принципhttps://orcid.org/0009-0003-4649-021XЛуоД.LuoD.

Луо Дунцзе — бакалавр

100083, Пекин Тел.: +86–1305–120–91–54

Dongjie Luo, Bachelor

Beijing, 100083, PR China Tel.: +86–1305–120–91–54

dongjieluo@163.comhttps://orcid.org/0000-0002-8313-4105НикитинаМ. А.NikitinaM. A.

Никитина Марина Александровна — доктор технических наук, доцент, ведущий научный  сотрудник, руководитель направления Центра экономико-аналитических исследований и  информационных технологий

109316, Москва, Талалихина, 26 Тел.: +7–495–676–95–11 (297)

Marina A. Nikitina, Doctor of Technical Sciences, Docent, Leading Scientific Worker, the Head of the  Direction of Information Technologies of the Center of Economic and Analytical Research and Information  Technologies

26, Talalikhina str., 109316, Moscow, Tel: +7–495–676–95–11 extension 297

m.nikitina@fncps.ruhttps://orcid.org/0000-0002-9512-4000СяоЦ.XiaoX.

Сяо Синьцин — доктор технических наук, научный сотрудник, Пекинская лаборатория качества и безопасности пищевых продуктов

100083, Пекин Тел.: +86–158–0122–7781

Xinqing Xiao, Doctor of Engineering, Associate Professor, Beijing Laboratory of Food Quality and Safety

Beijing, 100083, PR China. Tel.: +86–158–0122–7781

xxqjd@cau.edu.cnИнженерный колледж, Китайский сельскохозяйственный университетКитайCollege of Engineering, China Agricultural UniversityChinaФедеральный научный центр пищевых систем им. В. М. ГорбатоваРоссияV.M. Gorbatov Federal Research Center for Foods Systems of RASRussian Federation20231401202464519530Copyright © Luo D., Nikitina M.A., Xiao X., 20242024Луо Д., Никитина М.А., Сяо Ц.Luo D., Nikitina M.A., Xiao X.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/344

Monitoring and maintaining food quality, safety, and authenticity are the most important concerns in the food industry. The cutting-edge flexible sensors for food monitoring precisely meet the needs of acquiring information on multiple parameters in small space and more reasonable layout, providing data on mechanical deformations, and conformably attaching to arbitrarily curved surfaces. Flexible sensing materials with a large specific surface area, high carrier mobility and carrier density, dense active sites, outstanding tunability, and processability, such as two-dimensional carbon nanomaterials, conductive polymers, and nanohybrid materials, have further improved the sensitivity, stability, and selectivity of flexible sensors. This article attempts to critically review state-of-the-art developments with respect to materials, fabrication techniques, and sensing mechanisms of devices, as well as the applications of the electrically-transduced flexible sensors. In addition, this review elaborates on the transduction mechanisms of several typical transducers, with a focus on the physics behind, including the modulation of doping level, Schottky barrier, and interfacial layer that typically lead to changes in conductivity, work function, and permittivity. We also highlight the benefits, technical challenges with corresponding solutions of current flexible sensors, and discuss potential strategies to overcome limitations in energy consumption, quantify the trade-offs in maintaining quality and marketability, optimize wireless communication, and explore new sensing patterns.

Мониторинг и поддержание качества, безопасности и аутентичности пищевых продуктов являются наиболее важными проблемными вопросами в пищевой промышленности. Самые современные гибкие сенсоры для мониторинга пищевых продуктов точно соответствуют потребностям в получении информации по многим параметрам в небольшом пространстве и более рациональном размещении, обеспечивая данные по механическим деформациям и прилегая соответствующим образом к произвольно изогнутым поверхностям. Гибкие сенсорные материалы с большой удельной площадью поверхности, высокой мобильностью носителя и плотностью носителя, плотными активными точками, прекрасной настраиваемостью и технологичностью, такие как двумерные углеродные наноматериалы, проводящие полимеры и наногибридные материалы, дополнительно улучшили чувствительность, стабильность и селективность гибких сенсоров. В данной статье предпринята попытка критического обзора передовых разработок в отношении материалов, методов изготовления и сенсорных механизмов устройств, а также применений гибких сенсоров с электрическим преобразованием. Кроме того, в данном обзоре рассмотрены механизмы преобразования некоторых типичных преобразователей с акцентом на лежащую в основе физику, включая модуляцию уровня легирования, барьер Шоттки и межфазный слой, которые обычно приводят к изменениям в проводимости, рабочей функции и диэлектрической проницаемости. Мы также освещаем пользу, технические проблемы с соответствующими решениями современных гибких сенсоров и обсуждаем потенциальные стратегии для преодоления ограничений в потреблении энергии, количественном определении плюсов и минусов в поддержании качества и потребительских свойств, оптимизации беспроводной связи и изучения новых сенсорных паттернов.

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The authors declare that there are no conflicts of interest present.