# Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability
## 3 Tools-Industry 4.0
### Smart Sensors  
Global food demands are continuously increasing, which means that the efficiency and effectiveness of agricultural production and food technology must be increased. In doing so, various available tools and techniques could be used, and new ones are developed. In general, research and development of new technologies such as sensor technologies or Internet technologies and wireless communications leads to the need to introduce them in the food industry. The IoT allows the integration of a large number of devices with a network of embedded specific sensors that communicate independently with each other and with different applications. This provides data that can be analyzed and then used in automated work as a first step, and later for planning, management, strategy development, and decision making. Collecting large amounts of product data in the Food Industry 4.0. requires the use of smart sensors and stable, predictive, and reliable communications [63]. Smart sensors have proven to be an excellent alternative to traditional methods and promising tools for all investigations and applications [63; 64; 65]. Smart modules and sensors can be added in processing line and to monitor specific part of processes. The whole range of added modules can be plug and play or lightly programmed. An example of connecting subsequent modules can be an Arduino. In article by [PERSON] et al., [66] sampler 2.5 dust measurement module has been connected as an Arduino module. This illustrates how technology can be developed and how standardization of libraries allows rapid development. Biosensors as devices for converting biological quantity into electrical signal are widely used in the food industry due to their specifics: short response time, high sensitivity, fast detection, automation capability, relatively low production cost, simple real-time management and monitoring, simple installation in integrated systems, easy integration into various methods to ensure food quality and safety. Biosensors can be designed for either specific compounds or a selected class of food, which greatly expands their field of application. The design of the biosensor can be in portable form, which allows monitoring of the product during the production itself, but also during distribution and selling. Effective risk management in the food industry is greatly facilitated using biosensors [67; 68]. Classification of biosensors according principles and measurands is shown in Table 2.  
Biosensors are subgroup of chemical sensors where the element is a biologically active material: enzyme, antibody, biological chemical, tissue, cell and organelles. The combination of all above-mentioned elements of biorecognition and principles allows the development of many types of biosensors. However, most commercial biosensors used in food industry are based on enzymes or antibodies as the most commonly used biologically active elements [69; 70; 71; 72; 73]. Enzymes are large protein molecules that catalyze chemical reactions. Their task is to convert A (the original measurand) into one of the products B while keeping the enzyme unchanged. The final product B is directly measured by a (physical) sensor. In the human body, the role of enzymes is practically irreplaceable. Substance A always must be converted to substance B, and never, for example, to C, so enzymes must be able to detect the difference in a single atom that will show whether or not a chemical reaction will occur. This inherent selectivity of the enzyme is used in biosensors. A similar situation is with antibodies as a biologically active material. Antibodies are proteins produced by the immune system in response to \"foreign\" material in the body (antigen), such as viruses, bacteria, various implants... The fundamental difference between enzymes and antibodies is that antibodies do not catalyze chemical reactions but bind tightly to antigens (\"foreign\" material), thus marking them for the immune system for removal or attack.