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Title:
SYSTEM AND METHOD OF DETECTING FOOD ALLERGENS
Document Type and Number:
WIPO Patent Application WO/2019/138340
Kind Code:
A1
Abstract:
A method for detecting a food allergen, the method may include (a) exposing a sensor to vapors emitted from food, wherein the sensor comprises one or more conductive paths that comprise one or more adsorbing portions that are configured to adsorb one or more volatile indicators that differ from the food allergen and are emitted from a food component that comprises the food allergen; wherein an impedance of the one or more adsorbing portions is responsive to an adsorption of at least one volatile indicator of the one or more volatile indicators; (b) measuring the one or more impedances of the one or more adsorbing portions to provide sensed information; and (c) determining a presence of the food allergen in the food, based on the sensed information.

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Inventors:
EYAL GUY (IL)
KIPNIS ANASTASIA (IL)
HERKOVICH SHAI (IL)
Application Number:
PCT/IB2019/050163
Publication Date:
July 18, 2019
Filing Date:
January 09, 2019
Export Citation:
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Assignee:
ALLERGUARD LTD (IL)
International Classes:
G01N27/02; G01N27/12; G01N33/02; G01N33/12
Foreign References:
US6513362B12003-02-04
US20140201182A12014-07-17
US20100222224A12010-09-02
US20060078658A12006-04-13
US20090117571A12009-05-07
Other References:
LIN ET AL.: "Analysis of Peanut Using Near-Infrared Spectroscopy and Gas Chromatography- Mass Spectrometry: Correlation of Chemical Components and Volatile Compounds", INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol. 19, no. 3, 2016, pages 508 - 520, XP055624894
MASON ET AL.: "Flavor Components of Roasted Peanuts. Some Low Molecular Weight Pyrazines and Pyrrole", J. AGRIC. FOOD CHEM., vol. 14, no. 5, 1966, pages 454 - 460, XP055624896
Attorney, Agent or Firm:
RECHES, Oren (IL)
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