Improper freezing of food causes food waste and negatively impacts the environment. In this work, we propose a device that can detect defrosting events by coupling a temperature-activated galvanic cell with an ionochromic cell, which is activated by the release of ions during current flow. Both the components of the sensor are fabricated through simple and low-energy-consuming procedures from edible materials. The galvanic cell operates with an aqueous electrolyte solution, producing current only at temperatures above the freezing point of the solution. The ionochromic cell exploits the current generated during the defrosting to release tin ions, which form complexes with natural dyes, causing the color change. Therefore, this sensor provides information about defrosting events. The temperature at which the sensor reacts can be tuned between 0 and -50 °C. The device can thus be flexibly used in the supply chain: as a sensor, it can measure the length of exposure to above-the-threshold temperatures, while as a detector, it can provide a signal that there was exposure to above-the-threshold temperatures. Such a device can ensure that frozen food is handled correctly and is safe for consumption. As a sensor, it could be used by the workers in the supply chain, while as a detector, it could be useful for end consumers, ensuring that the food was properly frozen during the whole supply chain.
Keywords: defrosting; detectors; edible electronics; food; galvanic cells; ionochromism; ionotronics; sensors.