A research team led by senior researcher Choi Hyun-seok (Image courtesy of the Korea Institute of Industrial Technology)
CHEONAN, Nov. 12 (Korea Bizwire) – The Korea Institute of Industrial Technology (KITECH) announced on November 11 that its researchers have developed a highly sensitive gas sensor capable of monitoring hydrogen sulfide levels to measure food freshness at lower temperatures than existing technologies.
Hydrogen sulfide, a toxic gas produced by decomposing protein-rich foods, serves as a key indicator of food freshness. Traditional monitoring sensors, however, have been limited by their need to operate at temperatures above 300 degrees Celsius, resulting in high energy consumption.
A research team led by senior researcher Choi Hyun-seok synthesized a novel tin dioxide-gold nanostructure by creating a porous material from a solution of metal precursors and polymers, which was sprayed under high voltage conditions and then heat-treated.
The breakthrough lies in the material’s straw-shaped nanofiber structure, which provides an expanded surface area for gas contact, enabling hydrogen sulfide detection at temperatures below 200 degrees Celsius.
“The sensor can be integrated with smartphones to enhance food safety monitoring,” said Choi. “Beyond food applications, we plan to conduct follow-up research on monitoring devices for detecting toxic gases in various industrial settings.”
The team noted that the technology’s low energy consumption and minimal component size make it suitable for commercialization as portable devices.
The research findings were featured as the cover article in the Journal of Materials Chemistry C on October 21.
Kevin Lee (kevinlee@koreabizwire.com)
