SEMICONDUCTIVE TRIMETHYLAMINE GAS SENSOR FOR DETECTING FISH FRESHNESS

被引：31

作者：

OHASHI, E ^{[1
]}

TAKAO, Y ^{[1
]}

FUJITA, T ^{[1
]}

SHIMIZU, Y ^{[1
]}

EGASHIRA, M ^{[1
]}

机构：

[1] NAGASAKI UNIV,FAC ENGN,DEPT MAT SCI & ENGN,NAGASAKI 852,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb04751.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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-degrees-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.

引用

页码：1275 / &

共 23 条

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