detection articles
What is the fundamental principle behind most advanced food spoilage sensors?
For tracking the spoilage of fish or poultry, which specific VOC might a sensor be tuned for?
How do integrated color-changing sensors provide immediate feedback to the consumer?
What structural characteristic, likened to Velcro, do MIT researchers use to efficiently capture target gases?
Beyond sensitivity, what operational metric is explicitly cited as critical for the usefulness of a spoilage sensor?
In supply chain monitoring, how do chemical sensors surpass simple thermocouple readings?
What is the intended effect of replacing printed dates with an analog freshness assessment for the end-user?
What remains the primary engineering hurdle for the widespread adoption of chemical spoilage sensors?
What specific chemical entities are released by colonizing bacteria, yeasts, or molds that act as true indicators?
Chemical spoilage sensors are intended to complement, rather than replace, which rigorous testing in manufacturing?
Why is relying solely on sour odor insufficient for determining food safety?
What method is recommended for assessing slime on deli meats using touch?
What visual sign on a can indicates gas production and demands immediate non-opening disposal?
What process does freezing food at or below 0°F (-18°C) fail to stop?
What texture change signals advanced decomposition in crisp fruits or vegetables?
Under what circumstances is relying on taste for food assessment sometimes mentioned?
What metric do processors use during microbiological testing for spoilage organisms?
Which contaminants often pose the biggest challenge because they are undetectable by senses?
What specific growth is signaled by cloudiness in items stored in liquid, like pickles?
What characteristic describes the specialized sensors being developed for spoilage detection?
What is the reliability of sensory checks against dangerous pathogens like Salmonella or E. coli?
What is the primary indicator of gas production in canned goods signaling Clostridium botulinum risk?
What factor determines if a slight surface color change in red meat is spoilage versus oxidation?
Besides mold, what visual sign might liquid dairy like milk show before a sour smell is overwhelming?
For many food categories, which sensory indication is arguably the most reliable indicator of spoilage?
If home-canned low-acid food processing is suspect, for how long must it be vigorously re-boiled before tasting?
What textural shift indicates degradation in crisp foods like lettuce or celery?
What does a "Best By" date primarily indicate regarding the food item's characteristics?
Which physical characteristic of a can mandates discarding it unopened due to potential botulism risk?