The electrical capacitance (F) of the bio-sensor, the carbon dioxide (%) release by the meat and the corresponding microbial count (UCF/g) (doi:10.15454/35ABEX)

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Part 1: Document Description
Part 2: Study Description
Part 3: Data Files Description
Part 4: Variable Description
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Document Description

Citation

Title:

The electrical capacitance (F) of the bio-sensor, the carbon dioxide (%) release by the meat and the corresponding microbial count (UCF/g)

Identification Number:

doi:10.15454/35ABEX

Distributor:

Portail Data INRAE

Date of Distribution:

2019-12-20

Version:

2

Bibliographic Citation:

Coffigniez, Fanny, 2019, "The electrical capacitance (F) of the bio-sensor, the carbon dioxide (%) release by the meat and the corresponding microbial count (UCF/g)", https://doi.org/10.15454/35ABEX, Portail Data INRAE, V2, UNF:6:14FNlAzoMee7E1WnFdjtqw== [fileUNF]

Study Description

Citation

Title:

The electrical capacitance (F) of the bio-sensor, the carbon dioxide (%) release by the meat and the corresponding microbial count (UCF/g)

Identification Number:

doi:10.15454/35ABEX

Authoring Entity:

Coffigniez, Fanny (UM)

Grant Number:

3.2.2.3: 773375

Distributor:

Portail Data INRAE

Access Authority:

Coffigniez, Fanny

Depositor:

Coffigniez, Fanny

Date of Deposit:

2019-12-20

Study Scope

Keywords:

Food and food processing, intelligent packaging

Abstract:

This document describes the evolution of electrical capacitance of the gluten due to the evolution of carbone dioxid concentration that depends on the microbial growth. This table is in connection with the deliverable 3.2. The objective of the deliverable 3.2 was to identify and characterize the active functionalities, namely antimicrobial compounds and oxygen scavengers, and the intelligent functionalities, namely the RFID based biosensor, to be included in packaging in order to improve and control the storage of targeted products packaged with the new PHBV packaging. The RFID biosensor was calibrated by linking the impedance evolution of the biocaptor (protein layer) to the gas evolution in the headspace (which depends on the microorganism growth). The smart packaging concept proposed in GLOPACK Project is based on the coupling of RFID technology and a biosensor (biopolymer). The biobased sensor is the gluten that presents some electrical properties. Modification of environmental properties may change the dielectric properties of the gluten : as relative humidity, CO2 content etc. During the storage of packaged food, the headspace gas content evolves (because of gas absorption, gas leakages, microbial growth…). Then the wheat gluten network changes and so the dielectric properties change too. Thus, the monitoring of these dielectric properties is supposed to provide an indication of food quality over time. This datasheet presents the experimental results about meat product in a modified atmosphere packaging (20% CO2, 80% O2) at 20°c during 40 hours.Tthe electrical capacitance (F), the carbon dioxide (%) were measured and the microorganisms counted (UCF/g). We notice that the electrical capacitance (corresponding to the electrical properties of the biopolymer) and the CO2 percentage evolve in the same way that the microorganisms evolution versus time.

Methodology and Processing

Sources Statement

Data Access

Notes:

<img src="https://www.etalab.gouv.fr/wp-content/uploads/2011/10/licence-ouverte-open-licence.gif" alt="Licence Ouverte" height="100"><a href="https://www.etalab.gouv.fr/licence-ouverte-open-licence">Licence Ouverte / Open Licence Version 2.0</a> compatible CC BY

Other Study Description Materials

File Description--f97597

File: Glopack_RFID_raw_data.tab

  • Number of cases: 6

  • No. of variables per record: 4

  • Type of File: text/tab-separated-values

Notes:

UNF:6:14FNlAzoMee7E1WnFdjtqw==

Variable Description

List of Variables:

Variables

Time(h)

f97597 Location:

Summary Statistics: Max. 40.0; Min. 0.0; Valid 5.0; Mean 20.6; StDev 15.868207208125309

Variable Format: numeric

Notes: UNF:6:a8ky0ykFsNxh1xgc3l9cew==

Microbialgrowth(UFC)

f97597 Location:

Summary Statistics: Min. 3860.0; Valid 5.0; Max. 4220000.0; StDev 1763496.5874421191; Mean 1106972.0

Variable Format: numeric

Notes: UNF:6:i0pFxUUhhUwuMJ0P8tfSNA==

C02(%)

f97597 Location:

Summary Statistics: Valid 5.0; Mean 34.86; StDev 25.047714466593554; Max. 78.0; Min. 17.2;

Variable Format: numeric

Notes: UNF:6:7JnzoC8rxQ+HtkYTeZmckg==

Capacitance(F)

f97597 Location:

Summary Statistics: Max. 1.33472E-10; StDev 4.980559973338339E-11; Mean 4.629138E-11; Valid 5.0; Min. 1.01337E-11

Variable Format: numeric

Notes: UNF:6:01wrda4lIyq7+RAz91VE2Q==