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UNIVERSITY OF BUCHAREST
FACULTY OF PHYSICS Guest
2024-11-22 2:05 |
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Conference: Bucharest University Faculty of Physics 2015 Meeting
Section: Physics and Technology of Renewable and Alternative Energy Sources
Title:
Comparison between different types of gas sensors for the evaluation of meat freshness
Authors:
Ana Maria IORDACHE, Stefan Marian IORDACHE, George ZARNESCU, Catalin CEAUS, Laurentiu POPOVICI, Cristina Elena SERBAN, Alexandra Isabel TREFILOV, Atanasios TILIAKOS, Ana CUCU, Adriana BALAN
Affiliation:
University of Bucharest, Faculty of Physics, 3Nano-SAE Research Center, Magurele, Ilfov, 077125, Romania
E-mail
anaducu@3nanosae.org
Keywords:
chromogenic sensor, resistive sensor, graphene, composite materials, freshness evaluation
Abstract:
The fast evaluation deviced for edible products is a priority in every society. Both consumers and safety authorities are in search of a fast response, easy to use sensor that can detect spoilage in an objective way. In this study, two types of gas sensors were developed and compared: a resistive gas sensor based on graphene doped conductive polymer and a chromogenic sensor based on organic materials that react to volatile organic compounds. The resistive gas sensor was fabricated by electropolymerization of a conductive polymer in the presence of graphene sheets. The chromogenic sensor was developed by immobilization of the pigment in the matrix of a biocompatible membrane. The two sensors were evaluated by response time and sensibility. Both sensors were sensible to spoilage compounds and their response time was similar.
Acknowledgement:
A.-M.Iordache was supported by the strategic grant POSDRU/159/1.5/S/133652, ”Integrated system to improve the quality of doctoral and postdoctoral research in Romania and promotion of the role of science in society” cofinanced by the European Social Found within the Sectorial Operational Program Human Resources Development 2007–2013. Authors acknowledge research support under UEFISCDI grant ctr 142/2014, 113/2012.
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