Calcium Propionate Detection in Dough Water Using Coplanar Capacitive Sensor: A Practical Investigation

Calcium propionate, a commonly employed preservative in bread manufacturing, is crucial for preserving food safety and assuring product quality. This study assesses the efficacy of the Coplanar Capacitive Sensor (CCS) in identifying calcium propionate concentrations in dough water (a liquid containing ingredients prepared for mixing with flour). Two different sample types were examined: a deionized solution with varied amounts of calcium propionate and a deionized solution containing baker’s yeast and calcium propionate. The CCS sensor exhibited good sensitivity and linearity across a detection range of 100 to $\mathbf{5 0 0 0} \mathrm{ppm}$ in the first sample type. The inclusion of baker’s yeast in the second sample type lowered the detection range to a maximum of 2500 ppm. Repeatability evaluations indicated a margin of error of $2 \%$, highlighting the sensor’s reliability. These findings demonstrate the viability of coplanarbased capacitive sensors as economical and effective instruments for real-time monitoring of food preservatives while underscoring the impact of sample composition on detection performance.