gas sensors

The relevance of creating a comprehensive system for meat control and identification to determine its freshness level has been demonstrated in the study. The drawbacks of traditional organoleptic and laboratory methods commonly used for meat inspection were analyzed. The authors presented the advantages and challenges of employing an electronic nose. A design for a meat control and identification system was proposed, which includes an Arduino Uno microcontroller, Raspberry Pi, USB to TTL adapter, gas sensors, color sensor, thermal camera, and image sensor.

The analysis of the progress in the field of the resistive gas sensors elaboration is carried out. Particularly, the novel nanoarchitectures that allow to essentially increase the sensors operating characteristics are described. As it is shown, high sensitivity, fast response, short recovery time, a considerable number of detected gases, low detection limit (about 1 ppm), reliability, compactness, relative simplicity of fabrication and low cost can be achieved due to nanostructured resistive gas sensors using.