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Cut-in pH sensor for food industry in ceramic multilayer technology

Eingeschlossener pH-Sensor in Mehrschichtkeramiktechnik für die Lebensmittelindustrie
: Reinhardt, K.; Feller, C.; Kretzschmar, C.; Meye, R.; Schulz, J.

Eurosensors XXII. Proceedings. CD-ROM : Dresden, Germany, 7 - 10 September 2008
Dresden, 2008
ISBN: 978-3-00-025217-4
Eurosensors <22, 2008, Dresden>
Fraunhofer IKTS ()
Lebensmittelindustrie; pH-Sensor; Siebdruck; Langzeitstabilität; Glaselektrode; Qualitätssicherung; Messempfindlichkeit; Impedanzmessung; Potentiometrie; Referenzelektrode; Keramikerzeugnis

The cut-in pH sensor for the use in the food industry has been manufactured by thick folm technology. A pH-glass electrode on steel and a Ag/AgCl reference electrode on alumina were produced by screen printing technology in multiple printed panels. To identify defects in production process of the pH electrode, various testing methods were performed. The characterizations by light microscopy, impedance spectroscopy, potentiometric pH measurements and FESEM/EDX were done. It is succeeded to produce crack-free and well-functional pH electrodes, which can be measured in electrode compound. The pH sensitivities were around -59 mV/pH and the impedance show values between 1 and 2.5 GOhm. The developed Ag/AgCl reference electrodes show in long-term operation (0.1 N KCl-solution) a lifetime of six weeks. Furthermore a temperature sensor was integrated for ensuring temperature measurement near the functional layers. The investigation of the pH electrodes in liquid foods is well possible. Over a period of 23 weeks only small changes are determined. The produced pH and reference electrodes were packaged to an encapsulated sensor by company meta. They chose food safe materials and developed a grouting technology for the pH sensor.