Kapil, Sadani and Rajib, Bandyopadhyay (2014) Developing Molybdenum Doped Zinc Oxide Nano particles’ Sensors for Quality Assessment of Black Tea. Journal of NanoScience, NanoEngineering & Applications, 4 (3). pp. 1-7. ISSN 2231-1777
![]() |
PDF
Developing Molybdenum Doped Zinc_ed (1).pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy |
Abstract
Zinc oxide is a well-established sensor material for detection of various organic molecules. In a quest of developing a sensor array for quality assessment of black tea, developing pure and molybdenum doped nanocrystalline ZnO-based sensors. The effect of changing the sintering duration and time has been studied. FESEM, EDS and XRD characterisations confirmed the formation of wurzite nanocrystals of approximately 20 nm. The 2% molybdenum doped ZnO (calcined at 500°C for 5 hours and sintered at 350°C for 6 hours) was found to be the best of all sensors we prepared for detection of tea biochemicals (viz., linalool, linalool oxide, trans-2-hexenal and geraniol). The sensitivity of this sensor was found maximum at an operating temperature of 350°C.
Item Type: | Article |
---|---|
Uncontrolled Keywords: | Sensors, doping, zinc oxide, black tea |
Subjects: | Engineering > MIT Manipal > Instrumentation and Control |
Depositing User: | MIT Library |
Date Deposited: | 25 Apr 2015 11:38 |
Last Modified: | 25 Apr 2015 11:38 |
URI: | http://eprints.manipal.edu/id/eprint/142531 |
Actions (login required)
![]() |
View Item |