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Erscheinungsjahr
- 2012 (3) (entfernen)
Dokumenttyp
Schlagworte
- Electronic nose (1)
- Gas chromatography (1)
- Hydrogen detection (1)
- Ion mobility spectrometer (1)
- Long-term measurement (1)
- Low energy sensor (1)
- MIS-structure (1)
- Multivariate data analysis (1)
- Product adulteration (1)
- Spice mixtures (1)
Spices have an important impact on daily aliment. Changes of their quality resulting in far reaching consequences in different foodstuffs and imply financial losing and even health hazard. In this study it is demonstrated that application of two different portable multi gas sensors (electronic nose and ion mobility spectrometer) supported by multivariate data analysis can contribute to ensure quality control of spice mixtures and to find out product adulteration. Headspace above spice mixtures for sausages and saveloy and product counterfeitings was investigated by a metal oxide based electronic nose (e-nose of KAMINA-type). Linear discriminant analysis (LDA) of sensor resistivity data was performed for differentiation. Simultaneously an ion mobility spectrometer (IMS) was coupled to the emission chamber for detection of gaseous components above spice mixtures. The measured spectra show differences between the two spice mixtures and were discussed using a principal component analysis (PCA). The two multigas sensors permit discrimination between the types of spice mixtures and can indicate product adulteration. Additionally, a headspace gas analysis by gas chromatography was performed to identify the main volatile components and to prove the chemical basis for the observed differences of the multi gas sensors.
A silicon MIS-structure prepared with thin layers of the super-ionic conductor LaF3 and Pd is used to detect hydrogen. The sensor is able to detect hydrogen in a concentration range from below one ppm to the lower flammable limit in air which is 4 vol.-%. The chip operates at room temperature which results in an extremely low energy consumption compared to other hydrogen sensors. Only once per day a short heating pulse is necessary to reactivate the sensor chip. In cooperation with the BAM, a long-term experiment was carried out. The duration of the measurement was about three months, with a hydrogen exposure every two weeks. The sensor signal remained stable over the measured period.