Developing Molybdenum Doped Zinc Oxide Nano particles’ Sensors for Quality Assessment of Black Tea

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

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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

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