A Self-Adhesive Flexible and Stretchable Compliant Surface Sensor for Real-Time Monitoring of Starch-Based Food Processing

Flexible sensors have attracted great attention because of their important applications in many areas. It is important to monitor the surface of starch-based food during food processing because it can provide key information related to the appearance, texture level, and chewiness of the food. However, there is no report on real-time monitoring of the surface of steamed bread in the literature. Here, we report a self-adhesive and stretchable compliant sensor that can be mounted to the surface of starch-based food and provides real-time signals for the steaming process. The sensors consisting of biocompatible poly(3,4-ethylenedioxythiophene):polystyrenesulfonate (PEDOT:PSS), poly(vinyl alcohol) (PVA), tannic acid (TA), and glycerol can be fabricated by solution processing. Because it is stretchable and self-adhesive to the dough surface, it is compliant with the expansion or contraction of the dough during food processing. Its resistance varies with the shape and volume of the dough and thus can be monitored in a real-time manner. This is the first report of a surface sensor that can monitor the steaming process of starch-based food.