Innovation Owner
นาย Ekkapong Cheevitsopon
Advisor
Details
The production process involves preparing an indicator solution, a cellulose solution, and forming a sheet. The resulting dark blue label changes color to green and yellow when exposed to volatile compounds from rancid food, indicating the level of rancidity.
The production process of the food rancidity indicator label consists of three main steps:
- Preparation of the indicator solution: Includes bromothymol blue and methyl red.
- Preparation of the cellulose solution: Consists of hydroxypropyl methylcellulose, carboxymethyl cellulose, sodium hydroxide, polyethylene glycol 400, and the indicator solution.
- Formation of the sheet: The cellulose solution is mixed with natural latex to increase flexibility and impart hydrophobic properties.
After drying, the invention appears as a thin, dark blue label. When exposed to volatile compounds from rancid food, the label changes color from dark blue to green, and then to yellow, corresponding to the increasing amount of volatile compounds from the rancid food.
Objective
The objectives are to study the physicochemical changes in deep-fried foods during storage and to develop an intelligent label to monitor their rancidity levels.
- To study the physicochemical changes of deep-fried foods during storage.
- To develop an intelligent label for monitoring the rancidity of deep-fried foods during storage.