Fabrication and characterization of tin oxide nanomaterial as electronic nose sensor for evaluation of meat freshness

Meat is highly prone to spoilage due to bacterial growth which can release off-odors and produce slime. In order to protect people from dangerous health effects brought about the consumption of spoiled meat, an electronic nose system was constructed to evaluate the freshness of meat. Tin Oxide nanom...

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Main Author: Francisco, Ma. Lourde T.
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Language:English
Published: Animo Repository 2014
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Online Access:https://animorepository.dlsu.edu.ph/etd_bachelors/11148
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Institution: De La Salle University
Language: English
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spelling oai:animorepository.dlsu.edu.ph:etd_bachelors-117932021-09-24T06:41:26Z Fabrication and characterization of tin oxide nanomaterial as electronic nose sensor for evaluation of meat freshness Francisco, Ma. Lourde T. Meat is highly prone to spoilage due to bacterial growth which can release off-odors and produce slime. In order to protect people from dangerous health effects brought about the consumption of spoiled meat, an electronic nose system was constructed to evaluate the freshness of meat. Tin Oxide nanomaterials were synthesized using the Horizontal Vapor Phase Growth (HVPG) method. The grown nanomaterial was then characterized under the Scanning Electron Microscope (SEM) and Energy Dispersive X-Ray (EDX). It was fabricated into a device which was then connected to a data acquisition system. The fabricated sensor, alongside a COâ‚‚ sensor, humidity sensor, and temperature sensor were exposed to the meat sample for 3 days with 10 hours data acquisition each day. The odor of the fresh meat and the spoiled meat were analyzed using Headspace Solid Phase Microextraction (SPME) and Gas Chromatograph - Mass Spectrometry. Results showed that there was an increase in the voltage reading of the fabricated gas sensor as the meat was spoiled for 3 days. Results from the SPME and GC-MS also show that there was only the compound, trimethylsilyl flouride found in the meat odor when it was fresh and several compounds such as Indole and Palmitic acid were found in the spoiled meat odor. Therefore a relationship between the voltage readings and the presence of the volatile compounds were established to be direct. 2014-01-01T08:00:00Z text https://animorepository.dlsu.edu.ph/etd_bachelors/11148 Bachelor's Theses English Animo Repository Food--Sensory evaluation Food--Sensory evaluation Physics
institution De La Salle University
building De La Salle University Library
continent Asia
country Philippines
Philippines
content_provider De La Salle University Library
collection DLSU Institutional Repository
language English
topic Food--Sensory evaluation
Food--Sensory evaluation
Physics
spellingShingle Food--Sensory evaluation
Food--Sensory evaluation
Physics
Francisco, Ma. Lourde T.
Fabrication and characterization of tin oxide nanomaterial as electronic nose sensor for evaluation of meat freshness
description Meat is highly prone to spoilage due to bacterial growth which can release off-odors and produce slime. In order to protect people from dangerous health effects brought about the consumption of spoiled meat, an electronic nose system was constructed to evaluate the freshness of meat. Tin Oxide nanomaterials were synthesized using the Horizontal Vapor Phase Growth (HVPG) method. The grown nanomaterial was then characterized under the Scanning Electron Microscope (SEM) and Energy Dispersive X-Ray (EDX). It was fabricated into a device which was then connected to a data acquisition system. The fabricated sensor, alongside a COâ‚‚ sensor, humidity sensor, and temperature sensor were exposed to the meat sample for 3 days with 10 hours data acquisition each day. The odor of the fresh meat and the spoiled meat were analyzed using Headspace Solid Phase Microextraction (SPME) and Gas Chromatograph - Mass Spectrometry. Results showed that there was an increase in the voltage reading of the fabricated gas sensor as the meat was spoiled for 3 days. Results from the SPME and GC-MS also show that there was only the compound, trimethylsilyl flouride found in the meat odor when it was fresh and several compounds such as Indole and Palmitic acid were found in the spoiled meat odor. Therefore a relationship between the voltage readings and the presence of the volatile compounds were established to be direct.
format text
author Francisco, Ma. Lourde T.
author_facet Francisco, Ma. Lourde T.
author_sort Francisco, Ma. Lourde T.
title Fabrication and characterization of tin oxide nanomaterial as electronic nose sensor for evaluation of meat freshness
title_short Fabrication and characterization of tin oxide nanomaterial as electronic nose sensor for evaluation of meat freshness
title_full Fabrication and characterization of tin oxide nanomaterial as electronic nose sensor for evaluation of meat freshness
title_fullStr Fabrication and characterization of tin oxide nanomaterial as electronic nose sensor for evaluation of meat freshness
title_full_unstemmed Fabrication and characterization of tin oxide nanomaterial as electronic nose sensor for evaluation of meat freshness
title_sort fabrication and characterization of tin oxide nanomaterial as electronic nose sensor for evaluation of meat freshness
publisher Animo Repository
publishDate 2014
url https://animorepository.dlsu.edu.ph/etd_bachelors/11148
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