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Special Issue "Sensors and Applications in Diagnostics, Food and Environmental Analysis"

A special issue of Sensors (ISSN 1424-8220). This special issue belongs to the section "Sensor Materials".

Deadline for manuscript submissions: 30 June 2021.

Special Issue Editors

Dr. Pietro Salvo
E-Mail Website
Guest Editor
Institute of Clinical Physiology, Italian National Council of Research, Pisa, Italy
Interests: sensors; biosensors; field effect transistors; bioengineering; bioimaging
Special Issues and Collections in MDPI journals
Dr. Tommaso Lomonaco
E-Mail Website
Guest Editor
Department of Chemistry and Industrial Chemistry, University of Pisa, Pisa, Italy
Interests: saliva; plasma; analytical chemistry; calibration; sensors; microplastics
Dr. Luisa Pozzo
E-Mail Website
Guest Editor
Institute of agricultural biology and biotechnology (IBBA), Italian National Council of Research, Pisa, Italy
Interests: food chemistry; nutraceuticals; functional foods

Special Issue Information

Dear Colleagues,

The use of sensors has rapidly grown in last two decades because of the development of smart and microtechnologies, and the demand for fast, pervasive, and real time monitoring of analytes. Since diagnostics, food, and environmental applications drive the research, this Special Issue addresses the most recent methods and materials to develop reliable sensors that can replace or support existing devices for point-of-care or lab analyses in these fields.

Dr. Pietro Salvo
Dr. Tommaso Lomonaco
Dr. Luisa Pozzo
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sensors is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2200 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Biomarkers
  • Food
  • Pollutants
  • Bacteria
  • Viruses
  • 1D and 2D materials
  • Wearables
  • Chemical sensors
  • Biosensors

Published Papers (1 paper)

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Research

Open AccessArticle
Real-Time Detection of Fouling-Layer with a Non-Intrusive Continuous Sensor (NICS) during Thermal Processing in Food Manufacturing
Sensors 2021, 21(4), 1271; https://doi.org/10.3390/s21041271 - 10 Feb 2021
Viewed by 473
Abstract
The fouling of indirect shell and coil heat exchanger by heavy whipping cream (HWC) and non-fat dry milk (NFDM) was studied at aseptic Ultra-High Temperature (UHT) processing conditions (140 °C) using a novel non-intrusive sensor. The sensor emitted a heat pulse intermittently throughout [...] Read more.
The fouling of indirect shell and coil heat exchanger by heavy whipping cream (HWC) and non-fat dry milk (NFDM) was studied at aseptic Ultra-High Temperature (UHT) processing conditions (140 °C) using a novel non-intrusive sensor. The sensor emitted a heat pulse intermittently throughout the duration of the process causing an incremental increase in temperature at the tube external surface. The temperature response of the sensor varied due to the radial growth of the fouling layer formed by certain components of the products. Each heating pulse and the temperature response was studied to estimate the thermal conductivity of the fouling layer using inverse problems and parameter estimation. The changes in thermal conductivity were used as an indication of the fouling layer development during food processing at UHT temperatures. The estimated parameters from experimental results showed a decreasing trend in the thermal conductivity of HWC and NFDM from 0.35 to 0.10 and 0.63 to 0.37, respectively. An image analysis tool was developed and used to measure the fouling layer thickness at the end of each trial. The measured thickness was found to be 0.58 ± 0.15 for HWC and 0.56 ± 0.07 mm for NFDM. The fouling layer resistance for HWC and NFDM was 5.95 × 10−3 ± 1.53 × 10−3 and 1.53 × 10−3 ± 2.0 × 10−4 (m2K)/W, respectively. Full article
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