Abstract
This paper aims to develop a new testing methodology to evaluate the measurement uncertainty of temperature field of thermostatic chambers used in food industry. The proposed methodology qualitatively evaluates the following parameters of a chamber's working space: mass of a product in a batch, thermal processing temperature, temperature in the geometric center of the product after shower cooling, duration of thermal processing, spatial temperature gradients and stability, heating and cooling dynamics between two temperature working points and temperature measurement uncertainty. As many different practical technical issues arose, by using the response surface method we analyzed the impact of imput test parameters to predict the unknown values of predefined output parameters on the basis of known values of influential input parameters, and to actually rank each resulting impact of each input test parameter.
Highlights
Within different production facilities and testing laboratories of present-day food industry, the thermostatic test chambers are one of the most significant links in the process of quality control and assurance, and their performance should be subjected to detailed evaluation
This paper aims to develop a new testing methodology to evaluate the measurement uncertainty of temperature field of thermostatic chambers used in the foodmeat industry
A review of theoretical field was used to learn about a series of assumed and actual influential characteristics that inevitably affect the observed process of TP within the thermostatic test chamber working space
Summary
Within different production facilities and testing laboratories of present-day food industry, the thermostatic test chambers are one of the most significant links in the process of quality control and assurance, and their performance should be subjected to detailed evaluation This aims to allow its broad applicability to obtain all the relevant parameters with respect to the implementation, optimization and improvement of thermal processing of semi-durable meat products (TP) [1], and to control the value of all the principal thermodynamic influential parameters such as TP temperature (TTP), duration of TP (tTP), temperature in the geometric center of product after shower cooling (TGC), and a product cooling time [1, 2]. The main reasons for such replacement are: obsolete geometric performance and control, and inability to continuously monitor the required increase in production It arises from this that an existing old chamber
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