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Studies on food quality evaluation methods with a non-contact type capacitance sensor. 1. Relationship between capacitance and temperature during freezing and thawing of foods.

[In Japanese. / En japonais.]

Author(s) : NARUMIYA T., HAGURA Y.

Type of article: Article

Summary

Changes of capacitance and temperature of ethyl alcohol, hamburger and dough with cheese filling were measured with specially-made measuring devices during freezing and thawing. The results of measurement of capacitance and temperature suggest a linear correlation for ethyl alcohol as a single constituent substance. The adequate correlation is also estimated from the results of food samples, though the capacitance of food sample varies greatly at the start and end of the freezing and thawing process. It has been demonstrated that the quality or physical condition of food samples can be determined easily by the measurement of capacitance using the specially-made devices.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2000-0768
  • Languages: Japanese
  • Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 16 - n. 1
  • Publication date: 1999
  • Document available for consultation in the library of the IIR headquarters only.

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