Cactus-Like NiO Nanostructure-Based ppb Level Trimethylamine Gas Sensor for Monitoring Saltwater Fish Freshness DOI
Bidesh Mahata, Soumen Giri,

Pallab Banerji

и другие.

ACS Food Science & Technology, Год журнала: 2024, Номер unknown

Опубликована: Дек. 20, 2024

This paper presents a cactus-like NiO nanostructure-based chemiresistive gas sensor for monitoring saltwater fish freshness. The sensing material was synthesized via low-temperature, facile hydrothermal method. cubic crystal system and morphology of the were revealed using X-ray diffraction field emission scanning electron microscope. integrated with gold interdigitated electrodes measurements. operating temperature optimized to be 250 °C. fabricated more sensitive toward trimethylamine (TMA). A response 56% obtained in presence 10 ppm recovery times being 30 205 s, respectively. experimental limit detection 100 ppb. exposed vapors emitted from or marine fish. Fish samples categorized according storage conditions room deep fridge. measurements performed at time interval 24 h. Initially, fresh sample around 10%. After that, increased time. study suggests simple method detecting freshness technology efficacious manner.

Язык: Английский

Cactus-Like NiO Nanostructure-Based ppb Level Trimethylamine Gas Sensor for Monitoring Saltwater Fish Freshness DOI
Bidesh Mahata, Soumen Giri,

Pallab Banerji

и другие.

ACS Food Science & Technology, Год журнала: 2024, Номер unknown

Опубликована: Дек. 20, 2024

This paper presents a cactus-like NiO nanostructure-based chemiresistive gas sensor for monitoring saltwater fish freshness. The sensing material was synthesized via low-temperature, facile hydrothermal method. cubic crystal system and morphology of the were revealed using X-ray diffraction field emission scanning electron microscope. integrated with gold interdigitated electrodes measurements. operating temperature optimized to be 250 °C. fabricated more sensitive toward trimethylamine (TMA). A response 56% obtained in presence 10 ppm recovery times being 30 205 s, respectively. experimental limit detection 100 ppb. exposed vapors emitted from or marine fish. Fish samples categorized according storage conditions room deep fridge. measurements performed at time interval 24 h. Initially, fresh sample around 10%. After that, increased time. study suggests simple method detecting freshness technology efficacious manner.

Язык: Английский

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