Tin oxide gas sensing: comparison among different measurement techniques for gas mixture classification

Author

Fort, Ada ; Machetti, Nicola ; Rocchi, Santina ; Santos, M. Belén Serrano ; Tondi, Luca ; Ulivieri, Nicola ; Vignoli, Valerio ; Sberveglieri, Giorgio

Author_Institution

Dept. of Inf. Eng., Univ. of Siena, Italy

Volume

52

Issue

3

fYear

2003

fDate

6/1/2003 12:00:00 AM

Firstpage

921

Lastpage

926

Abstract

In this paper, a study is presented aimed at the selection of the most appropriate measurement technique for wine classification. In particular, the problem of detecting typical wine aroma components in mixtures where ethanol is present is taken into account. The literature proposes different solutions in order to enhance metal-oxide sensor selectivity. An interesting approach concerns the application of different measurement techniques. In this work, three methods based on chemical transient, AC measurements, and temperature modulation have been investigated.

Keywords

electric sensing devices; food processing industry; gas sensors; modulation; semiconductor devices; semiconductor materials; tin compounds; AC measurements; SnO₂; chemical transient based method; electronic nose; ethanol; gas mixture classification; measurement technique selection; metal-oxide sensor selectivity; semiconductor gas sensor; temperature modulation based method; wine aroma components; wine classification; Chemical elements; Chemical sensors; Electronic noses; Measurement techniques; Sensor arrays; Sensor phenomena and characterization; Sensor systems; Temperature measurement; Temperature sensors; Tin;

fLanguage

English

Journal_Title

Instrumentation and Measurement, IEEE Transactions on

Publisher

ieee

ISSN

0018-9456

Type

jour

DOI

10.1109/TIM.2003.814362

Filename

1213683