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Use of liquid crystals as temperature sensors in food processing research.

Author(s) : BALASUBRAMANIAM V. M., SASTRY S. K.

Type of article: Article

Summary

One of the main limitations of liquid crystals in food processing research is the necessity of transparent media between camera and surface, so that coloUr changes may be seen. Thus, applications are restricted to model transparent food systems. An additional limitation is temperature, since liquid crystal is available only in the temperature range of -30 to 115 deg C.

Details

  • Original title: Use of liquid crystals as temperature sensors in food processing research.
  • Record ID : 1996-2257
  • Languages: English
  • Source: J. Food Eng. - vol. 26 - n. 2
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

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