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Calorimetric Gas Sensors for Hydrogen Peroxide Monitoring in Aseptic Food Processes

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Gas Sensing Fundamentals

Part of the book series: Springer Series on Chemical Sensors and Biosensors ((SSSENSORS,volume 15))

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Abstract

For the sterilisation of aseptic food packages it is taken advantage of the microbicidal properties of hydrogen peroxide (H2O2). Especially, when applied in vapour phase, it has shown high potential of microbial inactivation. In addition, it offers a high environmental compatibility compared to other chemical sterilisation agents, as it decomposes into oxygen and water, respectively. Due to a lack in sensory detection possibilities, a continuous monitoring of the H2O2 concentration was recently not available. Instead, the sterilisation efficacy is validated using microbiological tests. However, progresses in the development of calorimetric gas sensors during the last 7 years have made it possible to monitor the H2O2 concentration during operation. This chapter deals with the fundamentals of calorimetric gas sensing with special focus on the detection of gaseous hydrogen peroxide. A sensor principle based on a calorimetric differential set-up is described. Special emphasis is given to the sensor design with respect to the operational requirements under field conditions. The state-of-the-art regarding a sensor set-up for the on-line monitoring and secondly, a miniaturised sensor for in-line monitoring are summarised. Furthermore, alternative detection methods and a novel multi-sensor system for the characterisation of aseptic sterilisation processes are described.

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Notes

  1. 1.

    According to Wallhäußer, sterility is defined as the total absence of viable microorganisms and transferable genetic material [32]. Besides this general definition, “commercial sterility” is an established term in the food industry. It is defined as “the absence of microorganisms capable of growing in food at normal non-refrigerated conditions at which the food is likely to be held during manufacture, distribution and storage” [33]. In this work, sterilisation stands always for “commercial sterilisation” except where noted otherwise.

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  1. Institute of Nano- and Biotechnologies FH Aachen, Campus Jülich, Heinrich-Mussmann-Str. 1, 52428, Jülich, Germany

    Patrick Kirchner, Steffen Reisert & Michael J. Schöning

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  1. Patrick Kirchner
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Correspondence to Michael J. Schöning .

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  1. Institut für Angewandte Physik, Justus-Liebig-Universität, Gießen, Germany

    Claus-Dieter Kohl

  2. Naturwissenschaftliche Fakultät, Department Chemie, Universität Paderborn, Paderborn, Germany

    Thorsten Wagner

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Kirchner, P., Reisert, S., Schöning, M.J. (2013). Calorimetric Gas Sensors for Hydrogen Peroxide Monitoring in Aseptic Food Processes. In: Kohl, CD., Wagner, T. (eds) Gas Sensing Fundamentals. Springer Series on Chemical Sensors and Biosensors, vol 15. Springer, Berlin, Heidelberg. https://doi.org/10.1007/5346_2013_51

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