Polyethylenimine coated carbon nanotube for detecting rancidity in frying oil

Vincent Lau Chun Fai, Yang Doo Lee, Kyongsoo Lee, Keun Soo Lee, Shin-Kyung, Byeong Kwon Ju

Research output: Contribution to journalArticle

Abstract

Chemical detection is still a continuous challenge when it comes to designing single-walled carbon nanotube (SWCNT) sensors with high selectivity, especially in complex chemical environments. A perfect example of such an environment would be in thermally oxidized soybean oil. At elevated temperatures, oil oxidizes through a series of chemical reactions which results in the formation of monoacylglycerols, diacylglycerols, oxidized triacylglycerols, dimers, trimers, polymers, free fatty acids, ketones, aldehydes, alcohols, esters, and other minor products. In order to detect the rancidity of oxidized soybean oil, carbon nanotube chemiresistor sensors have been coated with polyethylenimine (PEI) to enhance the sensitivity and selectivity. PEI functionalized SWCNTs are known to have a high selectivity towards strong electron withdrawing molecules. The sensors were very responsive to different oil oxidation levels and furthermore, displayed a rapid recovery in ambient air without the need of heating or UV exposure.

Original languageEnglish
Pages (from-to)705-708
Number of pages4
JournalWorld Academy of Science, Engineering and Technology
Volume74
Publication statusPublished - 2011 Feb

Keywords

  • Carbon nanotubes
  • Oxidized oil
  • Polyethylenimine
  • Sensor

ASJC Scopus subject areas

  • Engineering(all)

Fingerprint Dive into the research topics of 'Polyethylenimine coated carbon nanotube for detecting rancidity in frying oil'. Together they form a unique fingerprint.

  • Cite this