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The purpose of this paper is to present a study on miniaturized instruments for analytical chemistry with a microplasma as the excitation source.

The atmospheric pressure glow microdischarge could be ignited inside a ceramic structure between a solid anode and a liquid cathode. As a result of the cathode sputtering of the solution, it was possible to determine its chemical composition by analyzing the emission spectra of the discharge. Cathodes with microfluidic channels and two types of anodes were constructed. Both types were tested through experimentation. Impact of the electrodes geometry on the discharge was established. A cathode aperture of various sizes and anodes made from different materials were used.

The spectroscopic properties of the discharge and its usefulness in the analysis depended on the ceramic structure. The surface area of the cathode aperture and the flow rate of the solution influence on the detection limits (DLs) of Zn and Cd.

Constructed ceramic structures were able to excite elements and their laboratory-size systems. During the experiments, Zn and Cd were detected with DLs 0.024 and 0.053 mg/L, respectively.

Modern meat processing requires automation and robotisation to remain sustainable and adapt to future challenges, including those brought by global infection events. Automation of all or many processes is seen as the way forward, with robots performing various tasks instead of people. Meat cutting is one of these tasks. Smart novel solutions, including smart knives, are required, with the smart knife being able to analyse and predict the meat it cuts. This paper aims to review technologies with the potential to be used as a so-called “smart knife” The criteria for a smart knife are also defined.

This paper reviews various technologies that can be used, either alone or in combination, for developing a future smart knife for robotic meat cutting, with possibilities for their integration into automatic meat processing. Optical methods, Near Infra-Red spectroscopy, electrical impedance spectroscopy, force sensing and electromagnetic wave-based sensing approaches are assessed against the defined criteria for a smart knife.

Optical methods are well established for meat quality and composition characterisation but lack speed and robustness for real-time use as part of a cutting tool. Combining these methods with artificial intelligence (AI) could improve the performance. Methods, such as electrical impedance measurements and rapid evaporative ionisation mass spectrometry, are invasive and not suitable in meat processing since they damage the meat. One attractive option is using athermal electromagnetic waves, although no commercially developed solutions exist that are readily adaptable to produce a smart knife with proven functionality, robustness or reliability.

This paper critically reviews and assesses a range of sensing technologies with very specific requirements: to be compatible with robotic assisted cutting in the meat industry. The concept of a smart knife that can benefit from these technologies to provide a real-time “feeling feedback” to the robot is at the centre of the discussion.