Review
Version 1
Preserved in Portico This version is not peer-reviewed
Low-Power Detection of Food Preservatives by a Novel Nanowire-Based Sensor Array
Version 1
: Received: 10 May 2019 / Approved: 13 May 2019 / Online: 13 May 2019 (01:44:13 CEST)
A peer-reviewed article of this Preprint also exists.
Zappa, D. Low-Power Detection of Food Preservatives by a Novel Nanowire-Based Sensor Array. Foods 2019, 8, 226. Zappa, D. Low-Power Detection of Food Preservatives by a Novel Nanowire-Based Sensor Array. Foods 2019, 8, 226.
DOI: 10.3390/foods8060226
Abstract
Food preservatives are compound that are used for the treatment of food to improve the shelf life. In the food industry, is necessary to monitor all processes, for both safety and quality of the product. An electronic nose (or e-nose) is a biomimetic olfactory system that could find numerous industrial applications, including food quality control. Commercial electronic noses are based on sensor arrays composed by a combination of different sensors, which include conductometric metal oxide devices. Metal oxide nanowires are considered among the most promising materials for the fabrication of novel sensing devices, which can enhance the overall performances of e-noses in food applications. In the present work, is reported the fabrication of a novel sensor array based on SnO2, CuO and WO3 nanowires deposited on top of commercial μHPs, provided by ams Sensor Solutions Germany GmbH. The array was tested for the discrimination of four typical compounds added to food products or used for their treatment to increase the shelf life: ethanol, acetone, nitrogen dioxide and ozone. Results are very promising: the sensors array was able to operate for long time consuming less than 50mW for each single sensor, and PCA analysis confirms that the device was able to discriminate between different compounds.
Keywords
metal-oxides nanowires; chemical sensing; sensor array; electronic noses, food preservation
Subject
CHEMISTRY, Applied Chemistry
Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Comments (0)
We encourage comments and feedback from a broad range of readers. See criteria for comments and our Diversity statement.
Leave a public commentSend a private comment to the author(s)
