Development of rapid response thermocouple probes for use in a batch ohmic heating system

被引：28

作者：

Zell, M. ^{[1
]}

Lyng, J. G. ^{[1
]}

Morgan, D. J. ^{[1
]}

Cronin, D. A. ^{[1
]}

机构：

[1] UCD Dublin, Coll Life Sci, Sch Agr Food Sci & Vet Med, Agr & Food Sci Ctr, Dublin 4, Ireland

来源：

JOURNAL OF FOOD ENGINEERING | 2009年 / 93卷 / 03期

关键词：

Ohmic heating; Temperature measurement; Thermocouple probe design;

D O I：

10.1016/j.jfoodeng.2009.01.039

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Temperature mapping during batch ohmic heating is a challenging but critically important task. It is essential to be able to monitor temperature changes at various, selected locations within a food to ensure a safe cooking process. Thermocouple probes of various designs and sizes were assembled and evaluated in order to develop thin, robust, fully insulated and rapid measurement devices. The response time of each probe was measured, and the accuracy and precision of the thermocouple probes were evaluated using established procedures. The most satisfactory thermocouple probe for application in a batch ohmic heating system was found to be a triple-point probe with a fully insulated stainless steel sheath having an outer diameter of 2 mm, an internal diameter of 1.5 mm and a response time of 0.6 s. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：344 / 347

页数：4

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