Gas sensors development using supercritical fluid technology to detect the ripeness of bananas

Journal of Food Engineering

Volumn 101, Issue 4, 2010, Pages 365-369

  Steffens, C ^a,b   Franceschi, E ^a   Corazza, F C ^a   Herrmann Jr , P S P ^b   Oliveira, J Vladimir ^a  

^a DEPARTMENT OF FOOD ENGINEERING   (Brazil)

^b EMBRAPA CERRADOS   (Brazil)

Author keywords

Banana; Electronic nose; Gas sensor; PANI; Volatile compounds

Indexed keywords

BANANA; ELECTRONIC-NOSE; GAS SENSOR; PANI; VOLATILE COMPOUNDS;

ACETONE; BENZENE; CHEMICAL SENSORS; CONDUCTING POLYMERS; EFFLUENT TREATMENT; ELECTROMAGNETIC WAVE EMISSION; ESTERS; ETHANOL; GAS DETECTORS; HEXANE; ORGANIC ACIDS; ORGANIC CONDUCTORS; POLYANILINE; SUPERCRITICAL FLUIDS; VOLATILE ORGANIC COMPOUNDS;

FRUITS;

EID: 77956185783     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.07.021     Document Type: Article

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