We have investigated the possibility of utilizng a semiconductor gas sensor for quality control of meat freshness in the food industry.
A semiconductor gas sensor based on In2O3 is exploited for detecting
ethyl acetate, a typical flavour volatile component produced in the
initial bacterial putrefaction of meat. Of the sensor elements examined,
Rh-La2O3-In2O3 is found to show excellent sensitivity and selectivity
to ethyl acetate at 300 °C.
The sensor response signal increases with increasing meat-storage time
and reflects rather well the increase of bacteria determined by a
conventional colony-counting method. The multiple correlation factor
between both methods is 0.8.
ISweek（http://www.isweek.com/）- Industry sourcing & Wholesale industrial products
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