Semiconductive Trimethylamine Gas Sensor for Detecting Fish Freshness

Autor:	Takao Fujita, Emi Ohashi, Makoto Egashira, Yuji Takao, Yasuhiro Shimizu
Rok vydání:	1991
Předmět:	chemistry.chemical_compound Ammonia chemistry Analytical chemistry Gas analysis Fish Trimethylamine Dimethylamine Food Science
Zdroj:	Journal of Food Science. 56:1275-1278
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1991.tb04751.x
Popis:	Characteristics were studied on In2O3 treated with 5 mol% MgO responses to 300 ppm trimethylamine (TMA), dimethylamine (DMA), ammonia and other gases evolved from several different fish muscles stored under different conditions. Sensitivities of the In2O3-MgO sensor element were higher in order of TMA, DMA and ammonia over the operating range 330–620°C. Sensor responses were directly proportional to concentrations of TMA in fish muscle in the presence of other evolved gases, irrespective of types of fish muscle or storage time.
Databáze:	OpenAIRE
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