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Zinc oxide sensing devices for meat spoilage detection

From National Research Council Canada

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DOIResolve DOI: https://doi.org/10.1149/MA2020-01282136mtgabs
AuthorSearch for: 1ORCID identifier: https://orcid.org/0000-0001-7830-5937; Search for: 1; Search for: 1
Affiliation
  1. National Research Council of Canada. Nanotechnology
FormatText, Abstract
Conference237th ECS Meeting with the 18th International Meeting on Chemical Sensors (IMCS 2020), May 10-14, 2020, Montreal, Canada
Abstract
In North America, over 20% of the initial production of meat is lost due to waste. Losses and waste in industrialized regions are highest at the end of the food supply chain due to high per capita meat consumption and large amounts of waste generated by retailers and consumers [1]. Smart materials and devices can reduce this waste by detecting meat spoilage in the early stages. When meat proteins begin to degrade, they release biogenic amines (e.g. putrescine, NH₂(CH₂)₄NH₂). Detection of these amines can lead to an early indication of meat spoilage [2-4]. Gas sensing semiconductors such as ZnO can be used for this detection by measuring a change in electrical resistance due to charge transfer caused by the amine molecule on the surface. In this work, a chemiresistive response to amines is tested for by utilizing model test gases, including methylamine (NH₂CH₃) and dimethylamine (NH(CH₃)₂), with novel, synthesized ZnO nanomaterials optimized for this application.
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PublisherIOP
ECS
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  • ECS Meeting Abstracts MA2020-01, no. 28: 2136–2136.
LanguageEnglish
Peer reviewedYes
NRC numberNRC-NANO-042
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Record identifierc5662b7b-fc9d-47fb-af80-1e6a7d1b2ef6
Record created2021-04-06
Record modified2021-04-06
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