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Operational excellence (OpEx) is a direction toward learning and developing an excellent culture in all aspects of an organization. To reach this culture, revolutionizing activities using industry 4.0 (i4.0) technologies might be a significant empowering tool. This study aims to identify the challenges and benefits of both concepts and investigate their interrelationship to be considered in applying industry 4.0 technologies toward operational excellence.

The challenges and benefits of OpEx and i4.0 are identified and finalized by reviewing the literature. The causal relations between the considered factors are extracted using the fuzzy DEMATEL (Decision Making Trial and Evaluation Laboratory) method. Then, the analytical network process (ANP) is applied to determine the importance and weight of the factors (challenges and benefits of OpEx and i4.0) according to the constructed network.

The findings illustrated a strong network structure between the factors. First, the causal factors included OpEx and i4.0 challenges, while the OpEx challenges also affected the i4.0 challenges. Both group challenges had a significant effect on OpEx and i4.0 benefits. This means that challenges are the causal factors to be considered in the alignment of i4.0 toward OpEx. Among the OpEx challenges, lack of strategic planning and proper infrastructure were the main influential factors. In contrast, lack of government support and undeveloped business models were identified as the main challenges of i4.0.

OpEx and i4.0 concepts are reviewed and their pros and cons are studied. Previous studies determined an interaction among these concepts. However, from a practical viewpoint, the relation between the challenges and benefits of i4.0 and OpEx was studied for the first time for their alignment.

The present study aims to describe the development of halochromic thin film sensors using mixed indicator dyes for monitoring the spoilage of packed seer fish.

Thin film was prepared using renewable polysaccharide incorporated with mixed indicator dyes. The thin film was characterized using ultraviolet visible and Fourier transform-infrared spectroscopy. The characteristics of the thin film were studied by analyzing the CIELAB and Red Green Blue values and biodegradability. The thin films were evaluated for real-time monitoring of the spoilage of packed seer fish.

The thin film sensors were found to exhibit excellent halochromism. The color changes were visible and distinguishable. The sensors responded efficiently for real-time monitoring of spoilage of fish by showing unique color changes.

This study provides promising mixed indicator that exhibits different colors in the alkaline pH. Also the present study reveals a potential combination of materials for preparation of halochromic sensors that can be used for monitoring the spoilage of packed seer fish in real time.

This study aims to develop a pH-functional thin-film sensor for non-invasive measurement of spoilage of packed fish.

At first, polymers of natural origin such as hydroxy(propyl)methyl cellulose, potato dextrose agar and starch alongside a pH sensitive-mixed indicator formulation were used to produce thin film sensor. The developed thin film sensor was tested for monitoring the spoilage of seafood stored at 4°C. Using ultraviolet-visible and Fourier-transform infrared spectroscopy, the halochromic sensor was characterised. In addition, the halochromic response of the thin film was directly correlated to the total volatile base nitrogen emitted by the packaged fish, pH, microbial activity and sensory evaluation.

The results suggested the developed biopolymer-based thin film sensor showed different colours in line with the spoilage of the packed fish, which could be well correlated with the total volatile base nitrogen, microbial activity and sensory evaluation. In addition, the thin film sensors exhibited a high degree of biodegradability. The biopolymers-based thin film halochromic sensor has exhibited excellent biodegradability along with sensitiveness towards the spoilage of the packed fish.

In the future, consumers and retailers may prefer seafood containers equipped with such halochromic sensors to determine the degree of food deterioration as a direct indicator of food quality.

Development of thin film sensors with pH function for noninvasive real-time monitoring of spoilage of packed seafood such as fish, crab and shrimp are described in this study. It is also the purpose of this study to enhance the leaching resistance of the sensors by using a suitable strategy and to quantitatively correlate the sensor’s halochromism with the total volatile amine.

To prepare halochromic sensors with better leaching resistance, biocompatible materials such as starch, agar, polyvinyl alcohol and cellulose acetate along with a halochromic dye were used to prepare the thin film sensors. These thin films were evaluated for monitoring the spoilage of packed seafood at room temperature, 4°C and −2°C up to 30 days. The halochromic sensors were characterized using UV-visible and FT-IR spectroscopy.

CIELab analyses of the halochromism of the thin film sensors revealed that the color changes exhibited by the sensors in response to the spoilage of seafood are visually distinguishable. Further, the halochromic response of the thin films was directly proportional to the amount of total volatile base nitrogen that evolved from the packed seafood. Excellent leaching resistance was observed for the developed thin film sensors. The halochromic property of the sensors is reversible and thus the sensors are recyclable. Besides, the thin film sensors exhibited significant biodegradability.

This study provides insights for use of different biocompatible polymers for obtaining enhanced leaching resistance in halochromic sensors. Further, the color changes exhibited by the sensors are in line with the total volatile amines evolved from the packed seafood. These results highlight the importance of the developed halochromic thin film sensors for real-time monitoring of the spoilage of packed seafood.