"The sensor is 95% water, and the remaining 5% is a biocompatible polymer called polyvinyl acetate, the dye and spice curcumin, and table
salt . The development can detect two parameters: freshness and whether
it has been refrozen. When
meat, fish, and seafood spoil, the pH shifts from neutral to alkaline, causing the curcumin to change color from yellow to red-orange. When the product thaws, our ...