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.

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