Graphene - Coated Surface Plasmon Resonance(SPR) Sensor for Detection of Preservatives in Milk : A Theoretical Investigation

Abstract

Milk is an essential dietary staple for human sustenance. However, the presence of various contaminants, notably preservatives, within milk can potentially pose significant health risks and impact overall well-being. Consequently, the meticulous surveillance of pollutants and impurities, particularly preservatives, in natural and everyday food products has emerged as a pivotal endeavor to ensure food safety and enhance its overall quality. In this research study, the Surface Plasmon Resonance (SPR) technique is strategically employed for a theoretical exploration of preservatives, namely hydrogen peroxide, formaldehyde, and sodium carbonate, within milk. The investigation encompasses varying concentrations of these preservatives, ranging from 0% to 14.3%. Concurrently, the refractive indices span from 1.34550 to 1.35093, representing the concentration between the minimum (0%) and maximum (14.286%) concentrations of hydrogen peroxide, formaldehyde, and sodium carbonate. To authenticate the efficacy of the proposed sensor, an extensive assessment of performance parameters is conducted. These parameters encompass Sensitivity, Full Width at Half Maximum (FWHM), Figure of Merit (FOM), and Detection Accuracy (DA), with calculations performed for each specific case.