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Non-invasive microwave temperature measurement in the frozen cold chain: testing and application.

Author(s) : CLARKE R. D., LOVATT S. J., KEMP R. M.

Summary

The transmission properties of microwave energy through a water-rich food product can be used to determine the extent to which food is frozen, within the temperature range where latent heat release is important. These properties have been used to develop a prototype measurement instrument that has recently been successfully tested on a variety of water-rich food products in both research and industrial settings. The test results show that the technology can reliably determine the temperature of a variety of meat products to within about 2°C in the temperature range -8 to -28°C. Based on the performance data acquired during testing, a variety of applications scenarios have been developed where the non-invasive measurement technology could be used to address cold-chain operational issues and to permit the we of alternative cold-chain management strategies.

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Pages: 2006-1

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Details

  • Original title: Non-invasive microwave temperature measurement in the frozen cold chain: testing and application.
  • Record ID : 2007-0706
  • Languages: English
  • Source: Innovative Equipment and Systems for Comfort and Food Preservation.
  • Publication date: 2006/02/16

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