Aerosol Jet Printed and Photonic Cured Paper-based Ammonia Sensor for Food Smart Packaging
| Autor: | Michela Borghetti, Edoardo Cantu, Andrea Ponzoni, Emilio Sardini, Mauro Serpelloni |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
Ions
Temperature measurement Compounds Aerosol jet printing (AJP) paper-based gas sensors smart packaging aerosol jet printing ammonia detection Ammonia Aerosol jet printing (AJP) ammonia detection flash lamp annealing paper-based gas sensors smart packaging flash lamp annealing Printing Ink Electrical and Electronic Engineering Electrodes Instrumentation |
| Zdroj: | IEEE transactions on instrumentation and measurement 71 (2022): 9504810-1–9504810-10. doi:10.1109/TIM.2022.3161695 info:cnr-pdr/source/autori:Borghetti, Michela; Cantu, Edoardo; Ponzoni, Andrea; Sardini, Emilio; Serpelloni, Mauro/titolo:Aerosol Jet Printed and Photonic Cured Paper-based Ammonia Sensor for Food Smart Packaging/doi:10.1109%2FTIM.2022.3161695/rivista:IEEE transactions on instrumentation and measurement/anno:2022/pagina_da:9504810-1/pagina_a:9504810-10/intervallo_pagine:9504810-1–9504810-10/volume:71 |
| Popis: | In this work, we report the manufacturing and experimental analysis of low-cost and eco-friendly paper-based gas sensors for food smart packaging. The hygroscopic properties of paper help detecting the presence of water-soluble gases in an environment provided with relative humidity (RH) above a given threshold (RH > 75%) and discovering the presence of gaseous-markers of the food-spoilage process, like ammonia. Carbon interdigitated electrodes were printed by Aerosol Jet Printing and sintered by Flash Lamp Annealing on chromatographic paper, obtaining a mean resistance value of (231 +/- 20) kOhm; and (249 +/- 28) kOhm; for the left and the right electrode, respectively. After being tested at different RH values (75, 80, 90, 100%), and once stabilized, they were tested with different ammonia concentrations (3, 6, 9, and 12 ppm). A proportional resistance decrease was evidenced in increasing ammonia concentration. Considering the baseline at a constant value of RH=75%, the sensors showed a resistance variation of 12% in presence of the lowest concentration of 3 ppm. Three different temperatures were considered during the tests, 5 degC, 15 degC, and 25 degC, evidencing no primary influence of this parameter. Ethanol and acetone were investigated as representatives of interfering compounds such as alcohols and ketones that may be developed during food spoilage. Good selectivity was observed both by studying these compounds individually and together with ammonia. Experimental results showed that 48 ppm of acetone induced a resistance change lower than 3 ppm of ammonia, while 240 ppm of ethanol induced a resistance change comparable to 12 ppm of ammonia. |
| Databáze: | OpenAIRE |
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