Abstract
The innovative use of gelatin as a temperature sensor based on capacitance was studied at a temperature range normally used for meat cooking (20–80 °C). Interdigital electrodes coated by gelatin solution and two sensors of different thicknesses (38 and 125 µm) were studied between 300 MHz and 900 MHz. At 38 µm, the capacitance was adequately measured, but for 125 µm the slope capacitance versus temperature curve decreased before 900 MHz due to the electrothermal breakdown between 60 °C and 80 °C. Thus, for 125 µm, the capacitance was studied applying 600 MHz. Sensitivity at 38 µm at 868 MHz (0.045 pF/°C) was lower than 125 µm at 600 MHz (0.14 pF/°C), influencing the results in the simulation (temperature range versus time) of meat cooking; at 125 µm, the sensitivity was greater, mainly during chilling steps. The potential of gelatin as a temperature sensor was demonstrated, and a balance between thickness and frequency should be considered to increase the sensitivity.
Highlights
Temperature measurements are very important for several types of industries
Combining a temperature sensor or indicator with a radio-frequency identification (RFID) tag can be the best choice for products in the chilling chain [4]
The electrical properties of gelatin were explored, considering a temperature range of 20–80 ◦ C and humidity of 90% RH—conditions normally used in meat cooking processing—as it allows achievement of water activity values close to those of the meat products (0.93–0.97)
Summary
Temperature measurements are very important for several types of industries. In the food industry, its monitoring is essential to guarantee the food’s safety; it is a critical control point (CCP).The principal temperature sensors used are thermal resistor, thermal diode, and thermocouple [1], which are the most used because of their reliability and low cost [2]. The associated limitations related to meat cooking are: (1) the monitoring of only a few of the products in the oven and (2) the impossibility of monitoring the same product from heating to cooling steps (if they are performed separately) and during storage These features open a window for tools that are able to control both production and distribution, possibilities that can be reached with wireless systems [3]. Combining a temperature sensor or indicator with a radio-frequency identification (RFID) tag can be the best choice for products in the chilling chain [4]. This application was reported by literature [3,5], but its use in other unit operations is scarce. For all of them, it is imperative for an adequate operation of temperature-sensitive processes
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