Biocompatible Blends of an Intrinsically Conducting Polymer as Stretchable Strain Sensors for Real‐Time Monitoring of Starch‐Based Food Processing

Abstract

Because stretchable strain sensors that have a resistance or capacitance sensitive to strain can sense skin deformation during physical movement, they have been extensively studied as wearable devices for healthcare monitoring. In principle, they can be used to monitor starch-based food processing in real time, since starch-based food can have remarkable volume change during processing. Monitoring starch-based food processing in real time can help achieve high quality and high productivity while reducing energy consumption. Nevertheless, there is no such report in the literature. Here, a blend of starch and a biocompatible intrinsically conducting polymer, poly(3,4ethylenedioxythiophene): polystyrenesulfonate (PEDOT:PSS), is reported as a stretchable strain sensor to monitor starch-based food processing including fermentation, steaming, storage, and refreshing in a real-time manner. The resistance of the blends increases during the food volume expansion mainly caused by the fermentation, steaming, and refreshing, and it decreases as a result of the food volume shrinkage during cooling or storage. The signals can be thus used to optimize the processing conditions and control the food quality. This technology can be easily combined with the Internet of Things.

Flexible Sensors Based on Conductive Polymers

“…A starch/PEDOT:PSS blend was used to monitor different food preparation processes such as fermentation, storage, steaming, and refreshing of starch-based food. The strain sensor monitoring can lead to a reduced energy consumption and increased quality and productivity in starch-based food industry manufacturing [96].…”

Self-Powered Resilient Porous Sensors with Thermoelectric Poly(3,4-ethylenedioxythiophene):Poly(styrenesulfonate) and Carbon Nanotubes for Sensitive Temperature and Pressure Dual-Mode Sensing

“…The rapid development of artificial intelligence and next-generation wearable devices requires high-performance sensors to realize real-time monitoring of environmental signals. In particular, multifunctional sensors that can detect pressure, strain, and temperature stimuli become increasingly important for a wide range of applications because of their potential for imitating the functions of human skin. − However, most conventional sensors cannot simultaneously detect multiple stimuli due to the coupling of feedback signals, resulting in limited practical applications. It is an imperative and challenging task to integrate multiple sensing functionalities into one single sensor. , Recently, the design of temperature/pressure sensing systems that rely on thermoelectric and piezoresistive effects provides an effective way to address the above-mentioned task.…”

A Degradable-Renewable Ionic Skin Based on Edible Glutinous Rice Gel

“…Flexible sensors and wearable electronic/ionic skins are gradually being introduced to monitor various vital signs, including body temperature, blood pressure, heartbeat/pulse, and respiration. ,− However, the currently developed flexible wearable skins are mostly made of chemically synthesized materials; these involve high-cost manufacturing processes and resource consumption, and they cause additional energy waste and environmental pollution caused by electronic discarding. ,− Therefore, it is desirable that sustainable and environmentally friendly materials to prepare the degradable and renewable flexible wearable devices. , The application of some ordinary foods in flexible wearable devices has recently attracted attention. − For example, Wu et al used traditional dough to prepare renewable and reconfigurable iontronics, whereas Xing et al prepared a stretchable wearable sensor using chewing gum and carbon nanotubes …”