2021
DOI: 10.1016/j.nanoen.2021.105833
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Integration of a porous wood-based triboelectric nanogenerator and gas sensor for real-time wireless food-quality assessment

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Cited by 139 publications
(64 citation statements)
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“…The research progresss of high humidity resistive TENG is summarized in Figure 1f. With the surface permeable [19][20][21] and hydrophobic treatment [22][23][24][25] to suppress the dissipation of triboelectric charges, TENG can maintain the charge density of 115 µC m −2 even if the humidity increases up to 90%. [26] Moreover, utilizing absorbent materials [27][28][29][30][31] to make water molecules participate in triboelectrification and generate more triboelectric charges, the output performance of TENG is further improved to 244 µC m −2 with the RH increasing to 90%.…”
Section: Resultsmentioning
confidence: 99%
“…The research progresss of high humidity resistive TENG is summarized in Figure 1f. With the surface permeable [19][20][21] and hydrophobic treatment [22][23][24][25] to suppress the dissipation of triboelectric charges, TENG can maintain the charge density of 115 µC m −2 even if the humidity increases up to 90%. [26] Moreover, utilizing absorbent materials [27][28][29][30][31] to make water molecules participate in triboelectrification and generate more triboelectric charges, the output performance of TENG is further improved to 244 µC m −2 with the RH increasing to 90%.…”
Section: Resultsmentioning
confidence: 99%
“…This study presents the potential applications of self‐powered systems in the field of food safety and quality assessment. [ 108 ] Using wood or cellulose as triboelectric materials also provides a good way to which limits the further development of cost‐effective and environmentally friendly TENG‐based active sensors. [ 109 ]…”
Section: Triboelectric Nanogenerators As Self‐powered Active Chemical/biological Sensorsmentioning
confidence: 99%
“…Food spoilage by bacteria causes the formation of gas molecules such as trimethylamine (TMA) and dimethylacetamide (DMA), as well as decomposing urea and amino acids into ammonia [ 31 ]. Therefore, the ammonia released during microbial spoilage of food may act as a marker gas for the evaluation of food quality [ 31 , 32 ].…”
Section: Introductionmentioning
confidence: 99%