@article{KirchnerOberlaenderFriedrichetal.2012,
  author    = {Kirchner, Patrick and Oberl{\"a}nder, Jan and Friedrich, Peter and Berger, J{\"o}rg and Rysstad, Gunnar and Sch{\"o}ning, Michael Josef and Keusgen, Michael},
  title     = {Realisation of a calorimetric gas sensor on polyimide foil for applications in aseptic food industry},
  series = {Sensors and Actuators B: Chemical},
  volume    = {170},
  journal   = {Sensors and Actuators B: Chemical},
  publisher = {Elsevier},
  address   = {Amsterdam},
  issn      = {0925-4005},
  doi       = {10.1016/j.snb.2011.01.032},
  pages     = {60 -- 66},
  year      = {2012},
  abstract  = {A calorimetric gas sensor is presented for the monitoring of vapour-phase H2O2 at elevated temperature during sterilisation processes in aseptic food industry. The sensor was built up on a flexible polyimide foil (thickness: 25 μm) that has been chosen due to its thermal stability and low thermal conductivity. The sensor set-up consists of two temperature-sensitive platinum thin-film resistances passivated by a layer of SU-8 photo resist and catalytically activated by manganese(IV) oxide. Instead of an active heating structure, the calorimetric sensor utilises the elevated temperature of the evaporated H2O2 aerosol. In an experimental test rig, the sensor has shown a sensitivity of 4.78 °C/(\%, v/v) in a H2O2 concentration range of 0\%, v/v to 8\%, v/v. Furthermore, the sensor possesses the same, unchanged sensor signal even at varied medium temperatures between 210 °C and 270 °C of the gas stream. At flow rates of the gas stream from 8 m3/h to 12 m3/h, the sensor has shown only a slightly reduced sensitivity at a low flow rate of 8 m3/h. The sensor characterisation demonstrates the suitability of the calorimetric gas sensor for monitoring the efficiency of industrial sterilisation processes.},
  language  = {en}
}
@incollection{KirchnerReisertSchoening2014,
  author    = {Kirchner, Patrick and Reisert, Steffen and Sch{\"o}ning, Michael Josef},
  title     = {Calorimetric gas sensors for hydrogen peroxide monitoring in aseptic food processes},
  series = {Gas sensing fundamentals. (Springer Series on Chemical Sensors and Biosensors ; 15)},
  booktitle = {Gas sensing fundamentals. (Springer Series on Chemical Sensors and Biosensors ; 15)},
  publisher = {Springer},
  address   = {Heidelberg},
  isbn      = {978-3-642-54518-4 (Print) ; 978-3-642-54519-1 (Online)},
  doi       = {10.1007/5346_2013_51},
  pages     = {279 -- 309},
  year      = {2014},
  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.},
  language  = {en}
}