National Repository of Grey Literature 3 records found  Search took 0.00 seconds. 
Disposable sensor of ammonium for intelligent packaging
Nentvichová, Aneta ; Kořínková, Radka (referee) ; Veselá, Mária (advisor)
This diploma thesis is focused on the problematic of the smart packaging and deals with the preparation of disposable ammonia sensors/indicators and the subsequent color measurement of prepared sensors/indicators using the CIE L* a* b* color space. The theoretical part of the diploma thesis focuses on active and intelligent packaging, using ammonia sensors/indicators. The emphasis is placed on the main components of the sensor/indicator, i.e., chitosan as a polymer and curcumin as a dye. The theoretical part also includes the problematic of meat degradation, which plays a very important role in this thesis. The experimental part was divided into two parts. The first part was to prepare layers that will respond in different colors based on the concentrations of ammonia. Prepared layers were sensitive to ammonia across all concentrations, and based on this result, ascorbic acid was applied to compositions to achieve a calibration retention of the selected amount of ammonia. The second minor part of the experiment was the application of selected layers to packages with real meat.
Disposable sensor of ammonium for intelligent packaging
Nentvichová, Aneta ; Kořínková, Radka (referee) ; Veselá, Mária (advisor)
This diploma thesis is focused on the problematic of the smart packaging and deals with the preparation of disposable ammonia sensors/indicators and the subsequent color measurement of prepared sensors/indicators using the CIE L* a* b* color space. The theoretical part of the diploma thesis focuses on active and intelligent packaging, using ammonia sensors/indicators. The emphasis is placed on the main components of the sensor/indicator, i.e., chitosan as a polymer and curcumin as a dye. The theoretical part also includes the problematic of meat degradation, which plays a very important role in this thesis. The experimental part was divided into two parts. The first part was to prepare layers that will respond in different colors based on the concentrations of ammonia. Prepared layers were sensitive to ammonia across all concentrations, and based on this result, ascorbic acid was applied to compositions to achieve a calibration retention of the selected amount of ammonia. The second minor part of the experiment was the application of selected layers to packages with real meat.

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1 Kořínková, Renata
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