Engineering Commons^™

Forcespun Polydiacetylene Nanofibers As Colorimetric Sensor For Food Spoilage Detection, Marisol Valdez, Santosh K. Gupta, Karen Lozano, Yuanbing Mao

Mechanical Engineering Faculty Publications and Presentations

Highlights

• PDA nanofiber mats are fabricated by Forcespinning® technique.

• The PDA nanofibers can monitor and assess meat deterioration and freshness.

• The PDA nanofibers possess fast response, excellent sensitivity and long shelf life.

• PDA nanofibers made from ECDA monomer have superior performance.

Abstract

Due to health and economic concerns, increasing attention has been attracted to the safety and quality control of food, particularly meat and seafood. Ammonia and biogenic amines (BAs), such as trimethylamine, putrescine and cadaverine, are released during the decomposition of meat protein. Therefore, the sensitive detection of the released BAs is crucial to the assessment of the safety …

Fabrication And Characterization Of Centrifugally Spun Poly(Acrylic Acid) Nanofibers, David De La Garza, Francisco De Santiago, Luis Materon, Mircea Chipara, Mataz Alcoutlabi

Mechanical Engineering Faculty Publications and Presentations

The production of poly(acrylic acid) (PAA) nanofibers by the centrifugal spinning of PAA solutions in water is reported. The effect of the spinneret rotational speed and concentration of PAA solutions on the diameter of nanofibers and on their quality (assessed by the absence of beads) is discussed. The main physical properties of PAA such as glass-transition temperature (Tg) are studied in detail and compared to the feature of the as-received homopolymer. It is shown that the glass-transition temperature of the bulk PAA and PAA nanofibers (as measured by differential scanning calorimetry) depends on the heating rate according …