Citas bibligráficas
Paredes, A., (2018). Preparación y caracterización de materiales compuestos a base de SnO2 dopados con Pd y/o Pt y zeolitas tipo Y para su aplicación como sensores en la diferenciación de vinos peruanos [Tesis, Universidad Nacional de Ingeniería]. http://hdl.handle.net/20.500.14076/18139
Paredes, A., Preparación y caracterización de materiales compuestos a base de SnO2 dopados con Pd y/o Pt y zeolitas tipo Y para su aplicación como sensores en la diferenciación de vinos peruanos [Tesis]. : Universidad Nacional de Ingeniería; 2018. http://hdl.handle.net/20.500.14076/18139
@phdthesis{renati/264367,
title = "Preparación y caracterización de materiales compuestos a base de SnO2 dopados con Pd y/o Pt y zeolitas tipo Y para su aplicación como sensores en la diferenciación de vinos peruanos",
author = "Paredes Doig, Ana Lucía",
publisher = "Universidad Nacional de Ingeniería",
year = "2018"
}
In the present work, it is searched to develop several electronic noses to evaluate volatile components in Peruvian wines. For this purpose among the prepared materials are the following oxides: 0.25 Pd / 0.75 Pt SnO2 (M1), 0.50 Pd / 0.50 Pt SnO2 (M2) and 0.75 Pd / 0.25 Pt SnO2 (M3) at the total concentrations of the noble metals of 0.1% and 0.2% to be used in gas sensors and to be part of an electronic nose. The physicochemical characterization of semiconductor oxides (SnO2 doped with Pd and / or Pt) was performed using Fourier transform infrared spectroscopy (FTIR), N2 adsorption-desorption (BET method), scanning electron microscopy (SEM) -EDS), RAMAN spectroscopy, X-ray fluorescence spectroscopy (FRX), Inductively Coupled Plasma (ICP) and X-ray photoelectron spectroscopy (XPS). Then the sensors were assembled with the oxides using the screen printing method. In this case, spreading the oxide paste on two gold electrodes achieving a thick layer. Once this step was completed, the muffle was taken to calcined at 600ºC for 30 minutes, with a heating ramp of 2ºC / min. With these sensors located in a gas chamber and using a program that includes the use of a Labview software, which serves to automate the sensing process, measurements were made to detect the volatile components of wine such as 1-Phenyl ethanol, propionic or propanoic acid and acetic acid. To subsequently differentiate Peruvian wines making use of cluster and PCA analyzes as mathematical-statistical tools. Different electronic noses of four sensors were prepared by combining the tin oxides doped with palladium and / or platinum and the zeolites. Finding that sensors modified with zeolites are those that presented in general higher detections of volatile compounds, especially ethanol. What allowed us to detect a catalytic character in these materials used for the manufacture of sensor.
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