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Warianty tytułu
Express analysis of food product quality using semiconductor gas sensors
Języki publikacji
Abstrakty
Zbadano odpowiedzi półprzewodnikowych sensorów przy oddziaływaniu gazów N(CH3)3, H2S, C2H5OH, NH3. Określono wielkość odpowiedzi czujnika w zależności od koncentracji gazów w szerokim zakresie stężenia. Udowodniono skuteczność wykorzystania półprzewodnikowych sensorów gazowych do ekspresowej analizy jakości produktów spożywczych.
Responses of semiconductor sensors have been tested for action of N(CH3)3, H2S, C2H5OH, and NH3 gases within the temperature range from 100 oC to 350oC. For the tested gases the following temperature values corresponding to the sensor maximum sensitivity value have been selected: N(CH3)3 - 300 oC, H2S - 200 oC, C2H5OH - 275 oC, and NH3 - 275 oC.The sensor response magnitude has been determined depending on the gas concentration at the sensor maximum sensitivity temperature. Interactions have been tested in the equilibrium conditions. It has been found that values of equilibrium isotherm equation coefficients depend on the gas-sensor system temperature as well as on the chemical nature of a gas within a wide range of its concentration. The application of sensors to determine food product quality can be considered as an express quality analysis method. It makes possible to determine condition of fast-spoiling food products and the time left of their usability for consumption. The tested sensors are characterised by high sensitivity, low manufacturing costs and operating facility. Their additional advantage is that they can be used for the express quality analysis with no need to apply any complex and expensive measuring systems.
Słowa kluczowe
Wydawca
Czasopismo
Rocznik
Tom
Strony
803--804
Opis fizyczny
Bibliogr. 4 poz., rys.
Twórcy
autor
autor
- Białoruski Państwowy Uniwersytet Ekonomiczny, ul. Sverdlowa 7, Mińsk, luhin_valery@mail.ru
Bibliografia
- [1] Zarapin V., Luhin V., Zukovski P., Kołtunowicz T.: Application of semiconductor sensors for quality control of food products. Elektronika 6, 2008, p. 108-109.
- [2] Zarapin V., Luhin V., Zharsky I.: Application of chemicals sensors for the control quality of food. SENSOR 2000, St. Petersburg, Russia, June 21-23, 2000, p. 203.
- [3] Barbri N. El, Amari A., Vinaixa M. et al.: Building of a metal oxide gas sensor-based electronic nose to assess the freshness of sardines under cold storage. Sensors and Actuators B: Chemical 128, 2007, p. 235-244.
- [4] Hammond J., Marquis B., Michaels R. et al.: A semiconducting metal-oxide array for monitoring fish freshness. Sensors and Actuators B: Chemical 84, 2002, p. 113-122.
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-article-BSW4-0083-0047