The proposed technology consists of a portable device for monitoring the freshness of fish, based on its smell. The device is based on a gas sensor and pattern recognition software to correlate the sensor signal to the freshness of the food. The technology is designed for its integration into domestic or industrial refrigerators.
Technologies
In this section it is possible to view, also through targeted research, the technologies inserted in the PROMO-TT Database. For further information on the technologies and to contact the CNR Research Teams who developed them, it is necessary to contact the Project Manager (see the references at the bottom of each record card).
Displaying results 1 - 6 of 6
At IFN-CNR, in collaboration with Politecnico di Milano-Department of Physics, we have developed Raman microscopy approaches compatible with the study and characterization of biological and industrial samples. In detail, our facility houses a self-built spontaneous confocal Raman microscope with the following characteristics: two excitation lasers (660nm and 785nm), inverted microscope (Olympus IX-73) and Princeton spectrometer / CCD.
Large-scale synthesis of inorganic colloidal TiO2@WO3-x nanoheterostructures based on multicomponent semiconductor (TiO2)-plasmonic (WO3-x) heterojunctions.
This invention comprises an interrogation and readout differential method for chemical sensors based on Surface Plasmon Resonances (SPR). The integration of the SPR sensing unit (chip or other), as intermediate reflecting element of a Fabry-Perot (FP) optical resonator, is the starting point for the application of this method.
Flow technologies for the synthesis of chemical intermediates have great potential at the industrial level and the synthesis of nanoparticles (NPs) can speed up the development of new products. In this context, we could find the technology for the synthesis of NPs. The NPs (Au, Ag, or Pt) are synthesized in a single step and are functionalized with polymeric stabilizers (such as PVP, PVA, PEG, or others) or with thio-glycosidic fragments.
Grape pomace, a by-product of wine-making, is rich in polyphenols, metals, organic acids and can become a functional ingredient in food and beverage. The stabilisation of the pomace has been optimised to preserve the anti-inflammatory and antioxidant properties of the molecules present. Isolated grape skins have been reused in purity or in blends with other plant components as a base for: 1) herbal teas, 2) ready-to-drink functional beverages, 3) freeze-dried products.