Optimizing an electronic nose for analysis of volatiles from printing inks on assorted plastic films

D. Van Deventer, P. Mallikarjunan

Research output: Contribution to journalArticle

15 Citations (Scopus)

Abstract

Volatiles from inks present in food packaging films could pose a quality problem in food products. The food industry is interested in determining a single set of optimum values for the system parameters to maximize detection levels on assorted plastic packaging films. Volatiles from ink used on nine plastic food-packaging films were analyzed using an electronic nose with six resonating quartz sensors. A response surface analysis was used to determine if the system parameters (sample temperature, equilibration time, sensor temperature and pressurization time) significantly affected the detection levels of volatile compounds. Sample temperature, equilibration time and sensor temperature were significant (α = 0.05) for each of the sensors and the optimum settings for these parameters to maximize detection levels were 80 °C, 20 min, and 40 °C, respectively. The results of this study indicate potential for this electronic nose to be used as a discriminatory tool in quality control for packaging films.

Original languageEnglish (US)
Pages (from-to)93-99
Number of pages7
JournalInnovative Food Science and Emerging Technologies
Volume3
Issue number1
DOIs
StatePublished - May 13 2002

Fingerprint

printing inks
Electronic Nose
packaging films
Plastic films
electronic nose
Printing
Ink
plastic film
Plastics
sensors (equipment)
Packaging
Food Packaging
Temperature
food packaging
Product Packaging
Temperature sensors
temperature
plastics
Quartz
Pressurization

Keywords

  • Electronic nose
  • Plastic films
  • Printing inks
  • Response surface

Cite this

Optimizing an electronic nose for analysis of volatiles from printing inks on assorted plastic films. / Van Deventer, D.; Mallikarjunan, P.

In: Innovative Food Science and Emerging Technologies, Vol. 3, No. 1, 13.05.2002, p. 93-99.

Research output: Contribution to journalArticle

@article{bba6ff41d941492eac873db70f7caecd,
title = "Optimizing an electronic nose for analysis of volatiles from printing inks on assorted plastic films",
abstract = "Volatiles from inks present in food packaging films could pose a quality problem in food products. The food industry is interested in determining a single set of optimum values for the system parameters to maximize detection levels on assorted plastic packaging films. Volatiles from ink used on nine plastic food-packaging films were analyzed using an electronic nose with six resonating quartz sensors. A response surface analysis was used to determine if the system parameters (sample temperature, equilibration time, sensor temperature and pressurization time) significantly affected the detection levels of volatile compounds. Sample temperature, equilibration time and sensor temperature were significant (α = 0.05) for each of the sensors and the optimum settings for these parameters to maximize detection levels were 80 °C, 20 min, and 40 °C, respectively. The results of this study indicate potential for this electronic nose to be used as a discriminatory tool in quality control for packaging films.",
keywords = "Electronic nose, Plastic films, Printing inks, Response surface",
author = "{Van Deventer}, D. and P. Mallikarjunan",
year = "2002",
month = "5",
day = "13",
doi = "10.1016/S1466-8564(01)00059-5",
language = "English (US)",
volume = "3",
pages = "93--99",
journal = "Innovative Food Science and Emerging Technologies",
issn = "1466-8564",
publisher = "Elsevier BV",
number = "1",

}

TY - JOUR

T1 - Optimizing an electronic nose for analysis of volatiles from printing inks on assorted plastic films

AU - Van Deventer, D.

AU - Mallikarjunan, P.

PY - 2002/5/13

Y1 - 2002/5/13

N2 - Volatiles from inks present in food packaging films could pose a quality problem in food products. The food industry is interested in determining a single set of optimum values for the system parameters to maximize detection levels on assorted plastic packaging films. Volatiles from ink used on nine plastic food-packaging films were analyzed using an electronic nose with six resonating quartz sensors. A response surface analysis was used to determine if the system parameters (sample temperature, equilibration time, sensor temperature and pressurization time) significantly affected the detection levels of volatile compounds. Sample temperature, equilibration time and sensor temperature were significant (α = 0.05) for each of the sensors and the optimum settings for these parameters to maximize detection levels were 80 °C, 20 min, and 40 °C, respectively. The results of this study indicate potential for this electronic nose to be used as a discriminatory tool in quality control for packaging films.

AB - Volatiles from inks present in food packaging films could pose a quality problem in food products. The food industry is interested in determining a single set of optimum values for the system parameters to maximize detection levels on assorted plastic packaging films. Volatiles from ink used on nine plastic food-packaging films were analyzed using an electronic nose with six resonating quartz sensors. A response surface analysis was used to determine if the system parameters (sample temperature, equilibration time, sensor temperature and pressurization time) significantly affected the detection levels of volatile compounds. Sample temperature, equilibration time and sensor temperature were significant (α = 0.05) for each of the sensors and the optimum settings for these parameters to maximize detection levels were 80 °C, 20 min, and 40 °C, respectively. The results of this study indicate potential for this electronic nose to be used as a discriminatory tool in quality control for packaging films.

KW - Electronic nose

KW - Plastic films

KW - Printing inks

KW - Response surface

UR - http://www.scopus.com/inward/record.url?scp=0036242159&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0036242159&partnerID=8YFLogxK

U2 - 10.1016/S1466-8564(01)00059-5

DO - 10.1016/S1466-8564(01)00059-5

M3 - Article

AN - SCOPUS:0036242159

VL - 3

SP - 93

EP - 99

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

IS - 1

ER -