Rapid and Low-cost Sensor for Measuring Volatile Compounds in Nuts and Oils

Abstract

Researchers at the University of California, Davis have developed a sensor for measuring food spoilage of nuts, seeds, and oils. It measures volatile organic compounds as a biomarker of food spoilage through a simple device in only three minutes.

Full Description

Over a third of the world's food supply is wasted, with the United States and Europe responsible for approximately 60% of all food waste. Studies estimate that reducing spoilage by 50% could save the global industry up to $300 billion annually.

Researchers at the University of California, Davis have developed a method of measuring lipid oxidation as a biomarker of food spoilage in nuts, seeds, and oils. It measures total volatile organic compounds (TVOC) with a metal-oxide (MOX) sensor and a microcontroller. The device tracks the rate of increase of TVOC concentration versus a sample’s weight.

Applications

• A nondestructive gas sensor that detects food spoilage of nuts, seeds, and oils via lipid oxidation for use within food processing plants and distribution centers.

Features/Benefits

• Rapid detection of lipid oxidation in three minutes compared to existing commercial methods of 45 minutes. 
• A simple and inexpensive device that can be easily integrated within existing food processing and storage facilities. 
• Helps reduce spoilage and associated costs while increasing the food supply.

Patent Status

Additional Patent Pending