Stainless Steel Pot Research Articles

Stainless steel cylindrical pot outer surface defect detection method based on cascade neural network

Addressing issues such as surface geometric distortion, high reflection, and the challenge of detecting minor defects on the external surfaces of stainless steel pots, this paper presents a novel approach for detecting defects on the external surfaces of cylindrical stainless steel pots based on high-resolution line-scan imaging. The method begins by creating a real-time inspection system that includes a line-scan camera and a strip light source. This system achieves distortion-free, high-resolution image acquisition of the outer surfaces of stainless steel cylindrical pots by establishing linear constraints on pot size, rotary table rotation speed, and line-scan frame rate. Subsequently, a You Only Look Once and fully convolutional network cascade neural network surface defect detection strategy is introduced, utilizing dual-channel images of the original and enhanced images as inputs. This approach enables the characterization of subtle defects in high-resolution image data. Finally, we conducted experiments using the proposed method on the provided dataset, and the results demonstrate the effectiveness of this approach in detecting various types of product defects. The mean pixel accuracy achieved a remarkable 91.69%, while the mean intersection over union score reached an impressive 83.59%. These findings provide an effective technical means for the qualitative detection of the types of defects on the surface of stainless steel pots and the quantitative measurement of the size of the defects.

A Design of Plastic Melting Equipment Waste Bank Scale Using Quality Function Deployment Method

The COVID-19 pandemic has triggered the rise of online purchases, resulting in the accumulation of plastic packaging waste. Plastic is most widely used because it is lightweight, flexible, cheap and easy to obtain, but its waste is difficult to decompose, which has an impact on the environment. Eco-bricking is one way that waste banks often reduce the amount of plastic waste. The obstacle in making eco-bricks is sore hands and calluses because it takes a lot of energy to compact the plastic. On the other hand, there is a lot of concentrated cooking oil waste that is still untreated, causing difficulties when disposing of it. Through this research, the design of a waste bank scale plastic melting machine is carried out with the raw materials of plastic bags and concentrated cooking oil into new materials that are more useful. The Quality Function Deployment (QFD) method with an Ergonomics approach is the basis for the stages of making product design from collecting consumer voices to making detailed tool designs. The operation of the tool uses simple technology so that it is easy to use by members of the Gurami Semanu waste bank. A total of 34 respondents will be the basis for determining product design. The results of the design of a bank-scale plastic melting tool in the form of a lidded stainless steel pot with a stirrer. The heater used for melting uses LPG gas with automatic operation using a button.

Electrochemical sensing platform based on Zeolite/Graphite/Dimethylglyoxime nanocomposite for highly selective and ultrasensitive determination of nickel

In this work, the fabrication and analytical application of a novel, unique, mercury-free, and user-friendly voltammetric sensor of Ni(II) based on glassy carbon electrode (GCE) modified with zeolite(MOR)/graphite(G)/dimethylglyoxime(DMG) composite (MOR/G/DMG-GCE) and the voltammetric procedure for highly selective, ultra-trace determination of nickel ions were reported for the first time. Deposition of a thin layer of the chemically active MOR/G/DMG nanocomposite enables the selective and effective accumulation of Ni(II) ions in the form of the DMG-Ni(II) complex. In 0.1 mol L−1 ammonia buffer (pH 9.0), the MOR/G/DMG-GCE exhibited linear response in the Ni(II) ions concentration range of 0.86 − 19.61 µg L−1 and 0.57 − 15.75 µg L−1, for the accumulation time of 30 s and 60 s, respectively. For 60 s of accumulation time, the limit of detection (S/N = 3) was 0.18 µg L−1 (3.04 nM), and sensitivity of 0.202 µA L µg−1 was achieved. The developed protocol was validated by the analysis of wastewater certified reference materials. Its practical usefulness was confirmed by the determination of nickel released from metallic jewelry submerged in artificial sweat and stainless steel pot during water boiling. The obtained results were verified by electrothermal atomic absorption spectroscopy as a reference method.

Effect of pH on the Leaching of Potentially Toxic Metals from Different Types of Used Cooking Pots

Humans are exposed to Potentially Toxic Metals (PTMs) through many routes. Cooking foods in cookwares which are prone to material leaching can be an exposure route to PTMs. This study assessed the effect of pH on the leaching of some PTMs from used cooking pots into deionized water. Series of deionized waters were prepared from pH 3 to 7. Each water was brought to boil in clay, non-stick, stainless steel, cast aluminum, pressed aluminum and glass pots respectively. The PTMs leached from each sample pot were determined by Inductively Couple Plasma-Optical Emission Spectrophotometer (ICP-OES) (Agilent nu7m technologies 700 series). The deionized water from the aluminum cast pot and nonstick pot gave the highest concentration of aluminum (2273 µg/L) and Zinc (24.39 µg/L) respectively. While that from the clay pot gave the highest concentrations of Chromium and Nickel, (7.27 and 22.63 µg/L) and that from the stainless-steel pot gave the highest concentration of iron (237 µg/L) and lead (24.39 µg/L). No PTM was found in the deionized water from the glass pot. The results from this study showed more leaching of PTMs into deionized water occurred more at lower pHs (pH 3 to 5) than at neutral pH for almost all the pots. Thus, cooking of acidic foods in pots except when glass pots are used should be avoided. The results of this study therefore reveal the health implications associated with using metal pots for cooking slightly acidic foods as metals can be easily leached from the pots into the foods.

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup.

The effects of cooking modes [cooking in stainless-steel pot (SS), ceramic pot (CP), and electrical ceramic stewpot (EC) with different stewing time] on chemical compositions, whiteness, 5'-nucleotides, fatty acids (FAs), sensory quality and flavor substances in chicken soup added Clitocybe squamulose (Pers.) Kumm (a natural edible fungus) were investigated. The results showed that CP chicken soup had higher soluble solid matter (5.83 g/100 mL), total sugar (2.38 mg/mL), crude protein (7.58 g/100 g), and 5'-nucleotides (325.53 mg/mL) than EC and SS chicken soups. 48 volatile flavor compounds, mainly aldehydes and alkanes, were found by gas chromatography-mass spectrometry (GC-MS), and the characteristic flavor substances were identified by Principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA). Hexanal, (E,E)-2,4-decadienal and 3-methyl-hexadecane were the most abundant differential volatile compounds in the CP chicken soup. Additionally, the results of sensory evaluation showed that the chicken soup cooked in CP had the higher values of aroma, taste, and overall acceptability. Our results indicate that CP mode might be the best option for cooking chicken soup. This study provides a new perspective in the improvement of the quality and flavor of chicken soup by using an appropriate cooking mode. Theoretical support for the use of various cooking modes is also discussed to improve the quality of chicken soup at home and in the industry.

Design, Fabrication and Performance Evaluation of a Dual Powered Crucible Furnace for Aluminium Cans Recycling

There is great need for metal scraps recycling and commercialization in Nigeria owning to the abundant and indiscriminate disposal of metal scraps which constitute health hazard to citizens through the blockage of drainage systems, causing erosion and flooding, defaces the aesthetics of the cities through mounting heaps of metallic waste. This research work designed and fabricated a manually operated dual powered tilting crucible furnace suitable for laboratory and workshop practice for recycling of aluminium cans and scraps and other low melting metals and alloys. It consists of a cylindrical stainless steel pot contained in a refractory lined mild steel square box, fired with both gas and electricity and incorporates a K-type digital thermocouple for temperature measurement. The stainless steel crucible pot has a diameter of 195mm, 312mm high and 3mm thick. The refractory material was locally developed from asbestos, clay, cement and perlite combined in the ratio 1:1:1:5 by volume. The fabricated furnace was tested for performance evaluation by melting different samples of aluminium cans using both gas and electricity. It was found that the furnace has fairly uniform melting rate with both gas and electric powered operations but has varying heating rate which decreased with increasing charge mass. The furnace also has no-load heating rates of 28.7oC/min and 20.1oC/min when powered with gas and electricity respectively. The furnace has a melting capacity of 〖0.0093m〗^3 for 25kg of aluminium charge with total output heat of 199.93MJ and thus suitable for use in small scale foundries and tertiary institutions

Influence of Process Time on the Physicochemical, Antinutrient and Phytochemical Properties of Ficus capensis Moracae Vegetable Drink

Aims: To determine the best process time and processing duration effects on the composition of the Ficus capensis drink (infusion).
 Study Design: Experimental design was based on completely randomized design (CRD).
 Methodology: Ficus capensis (Moracae) leafy vegetable drink was processed by immersing the leaves in water (1:10) weight/liquid ratio. Three portions of samples were prepared and boiled separately in a stainless steel pot immersed in a water bath (temperature =100 oC) for 30, 60, and 90 min, respectively, and filtered. The samples were evaluated for proximate composition, minerals, phytochemicals, antinutrients, and physicochemical properties using standard methods. 
 Results: Protein, carbohydrate, and ash contents and energy value of the drink were affected differently by process times. Alkaloids, ascorbic acid, and calcium contents were lowest in samples processed by 90 min boiling. Drink processed by boiling the leaves for 60 min had the highest pro-vitamin A (12.51 mg/100ml), zinc (3.18 mg/100ml, flavonoid (18.4 g/100ml), and carotenoid (17.2 g/100ml), and 90 min processed drink had the highest vitamin B1 (0.35 mg/100ml) content. The iron contents ranged from 2.8-8.7 mg/100ml, and the values varied among different boiling times. Cyanide, phytate, and tannin contents decreased progressively as the processing times increased.
 Conclusion: The nutrient contents of Ficus capensis (Moracae) drink were affected by process time, however, boiling the leave for 60 min was established as the best process time for the Ficus capensis vegetable drink processing.

Production of Coffee Cherry Spirits from Coffea arabica Varieties.

Coffee pulp, obtained from wet coffee processing, is the major by-product accumulating in the coffee producing countries. One of the many approaches valorising this underestimated agricultural residue is the production of distillates. This research project deals with the production of spirits from coffee pulp using three different Coffea arabica varieties as a substrate. Coffee pulp was fermented for 72 h with a selected yeast strain (Saccharomyces cerevisiae L.), acid, pectin lyase, and water. Several parameters, such as temperature, pH, sugar concentration and alcoholic strength were measured to monitor the fermentation process. Subsequently, the alcoholic mashes were double distilled with stainless steel pot stills and a sensory evaluation of the products was conducted. Furthermore, the chemical composition of fermented mashes and produced distillates were evaluated. It showed that elevated methanol concentrations (>1.3 g/L) were present in mashes and products of all three varieties. The sensory evaluation found the major aroma descriptor for the coffee pulp spirits as being stone fruit. The fermentation and distillation experiments revealed that coffee pulp can be successfully used as a raw material for the production of fruit spirits. However, the spirit quality and its flavour characteristics can be improved with optimised process parameters and distillation equipment.

Heavy Metal Leaching in Foods Cooked with Stainless-steel Pots and Locally made Alloy Pots

Heavy metals are widely distributed across the earth crust but are present in very low concentrations in the human body. An increased concentration (above safe levels) in the human body can lead to several deleterious health issues such as chronic degenerative changes to organs, teratogenic and carcinogenic effects, lipid peroxidation and DNA damage. An increased concentration can be as a result of ingestion of foods contaminated by heavy metals. The aim of this work is to determine the safeness of stainless-steel pots and alloy pots from heavy metal leaching while also comparing leached heavy metals in food samples cooked with the two commonly used pots in Nigeria. Five food samples were used in this research and were prepared using local procedures. Atomic absorption spectrometer (AAS) was used to determine the concentration of manganese (Mn), copper (Cu), lead (Pb), zinc (Zn), chromium (Cr) and cadmium (Cd) in the food samples. Generally, our results suggest that both pots are averagely safe but continuous usage of these pots could pose some health challenge especially for the stainless-steel pot that consistently leached higher concentration of the analyzed heavy metals. These metals, though in low concentrations, have the potential to bioaccumulate in the body without severe side-effects. High bioavailability and subsequent accumulation of these metals in the body can negatively affect the human health.

Automatic Grinding Production Line of Stainless Steel Pot

Automatic Grinding Production Line of Stainless Steel Pot

Quick-change Double-station Stainless Steel Pot Grinding Tool for Robot

Quick-change Double-station Stainless Steel Pot Grinding Tool for Robot

Characterizations of Growth, Yield and Water Use Efficiency of Adzuki Bean as Affected by Drought Stress

Accurate and optimal water supply to crop is critical in growing stalks and producing maximum yields. Adzuki bean is one of the representative legume crops and known as a vulnerable crop to water stress. This study investigated drought effect on adzuki bean at various growth stages and water use efficiency (WUE) with different soil moisture contents in order to evaluate response of adzuki bean to drought. The experiment was performed at National Institute of Crop Science in Miryang. Adzuki beans were planted in a Wagner pot filled with 50% of silt loam soil and 50% of bed soil. Drought treatment was applied at six growth stages: V1, V3, V5, R1, R3, R5. Another pot experiment was performed in a stainless steel pot with an automated irrigation system in order to maintain targeted soil moisture content (40, 60 and 80% of field capacity). Growth and yield characteristics of adzuki bean were measured from all pots. Crop susceptibility (CS) was calculated from the Wagner pots to quantify drought effect at each growth stage and WUE was measured from the stainless pots to determine the least water requirement to prevent drought damage. Drought effect was the greatest in growth reduction at V1 and yield reduction at R3. CS value was the smallest value at V3 and the greatest at R3. Growth, yield and WUE data of adzuki bean were not different between soil moisture 60% of field capacity and 80%, while ones from 40% soil moisture content were smaller than others. Adzuki bean exhibited great vulnerability to drought stress at reproductive stage and it required at least soil moisture 60% of field capacity to prevent drought damage. These results will be useful to water management of adzuki bean and prevent drought damage in adzuki bean cultivation. Results of daily water used from adzuki bean cultivated with different soil moisture content (40, 60, 80% of filed capacity). DAP represents days after planting.

Analisis Mutu Sie Reuboh Dalam Kemasan (Ready to Eat) Selama 7 Hari Penyimpanan

Sie reuboh is a traditional cuisine from Aceh Besar district which use red meat, tallow, vinegar and some blended spices. Normally, Acehnese cooks this cuisine in with traditional clay pot. As cooking utensil, clay pot is vulnerable to breakage and has slow heat propagation compared to stainless steel pot which has long usage and good heat conductor. The use of packaging such as nylon plastic and aluminum foil in storage is also expected to affect the quality of sie reuboh. This study aims to find out sensory profile of produced sie reuboh by using ten attributes (colour/brightness, aroma (sour, spicy, meaty), flavor (hot spicy, sour, salty, umami) and texture (tenderness, chewiness). Sie reuboh was cooked in two types of cooking ware (earth clay pot and stainless steel pot) and then store in nylon and aluminum foil packaging for 7 days. The obtained data is statistical analyzed with ANOVA and DMRT. The results showed that attribute sour aroma, hot spicy flavor, umami and tenderness of sie reuboh cooked with stainless steel has higher notes, whereas other attributes showed no significant effect. Type of packaging also showed no significant effect for these ten attributes except sour aroma. As conclusion, it can be stated that stainless steel provides sie reuboh with better sensory properties compare to clay pot.

A solar thermal experiment with parabolic dish solar cookers for developing countries

A solar thermal experiment for the thermal performance evaluation of parabolic dish solar cookers suitable for developing countries is presented. Three different solar cooking pots are compared experimentally using three different cooking fluids, namely water, sunflower oil and olive oil. The heating experiments are carried using three identical parabolic dish solar cookers. The mass of the fluid load used in the experimental tests is 2.5 kg, on each test day. The pots that are experimentally tested under Mahikeng, South Africa, conditions are a black stainless steel pot, an aluminium silver pot and a copper pot. The stainless steel black pot shows higher temperatures as compared to the other pots. Higher energy efficiency values are also obtained with the parabolic dish solar cooker using the black stainless steel pot. The absorbing colour of the cooking pot has a more significant effect on the cooking performance than thermal conductivity of the pot. The best heat transfer fluid which obtains higher temperatures and higher cooking efficiencies is sunflower oil. The aluminium silver pot shows the lowest energy efficiencies in almost of all of the experiments. For Mahikeng conditions, the greatest cooking potential in terms of the speed of cooking is shown by the black pot using sunflower oil as the heat transfer fluid. The thermal performance in the cooking experiments is affected by ambient conditions and manual solar tracking. To shorten cooking times, a larger parabolic dish solar cooker can be used.

The potential of Uapaca kirkiana fruit jam for the delivery of Lactobacillus rhamnosus yoba as a probiotic food

Probiotics are important in enhancing food quality, reducing incidences of diarrhoea and promoting good health. A fruit jam is an ideal food to deliver probiotics because it is easy to produce, a good source of sugar, and most rural population consume it. A probiotic jam was developed using an underutilised fruit, U. kirkiana, to benefit the resource-poor population in southern Africa. U. kirkiana fruit is found abundant in most semi-dry rural areas of Zimbabwe. Ripe U. kirkiana fruits were obtained from preferred domesticated trees by households residing in semi-dry rural areas of Zimbabwe. The fruits were pulped by removing seeds, mashing and sieving through an 800 μM sieve. Pectin content of the pulp was determined. A probiotic jam was developed using the formulation 55 % (wt/vol) pulp, 43 % (wt/vol) sugar, 1.5 % (wt/vol) pectin, and 0.5 % (wt/vol) citric acid. The fruit pulp was mixed with sugar in a stainless steel pot and cooked at 110 °C. Citric acid was added and stirred whilst cooking until it reached 55 oBrix. Pectin was added and the jam was continuously stirred until it reached 68 oBrix. The jam was inoculated with 0.25 % L. rhamnosus yoba and left to propagate for 24 hours, while bacterial growth was monitored. The physicochemical and functional properties (pH, total soluble solids, sugars, total titratable acidity, iron content, zinc content, and vitamin C), and L. rhamnosus yoba viability in the probiotic jam was analysed. The probiotic jam had vitamin C, total titratable acidity, total soluble solids, and moisture content of 0.34 ±0.02 mg /100 g FW, 2.2 ± 0.11 g / L FW, 68.5 ± 0.2 % FW, and 34.8 ± 1.2 % FW, respectively; iron and zinc content of 4.13 ± 0.52 mg /100 g FW and 0.36 ± 0.02 mg /100 g FW, respectively; high fructose and sucrose content of 12.84 ± 0.21 g /100 g FW and 24.61 ± 0.12 g /100 g FW, respectively; and a total titratable acidity content of 2.2 g / L at day 0 (after production), 2.37 ± 0.01 g / L FW at day 4, and 2.48 ± 0.02 g / L FW at day 7 of storage (25 °C). The probiotic jam had 6.2 ± 0.2 Log CFU / mL viable cells on point of consumption. U. kirkiana fruit jam can potentially deliver live L. rhamnosus yoba cells as a probiotic food. Key words: Probiotic food, vitamin C, fruit jam, L. rhamnosus yoba, pectin, U. kirkiana fruit, sub-Saharan Africa

Development of a Modular and Sustainable Yam Pounding Machine

This work is focused on the design and production of a yam pounding machine. This machine consists of a shaft, electric motor, stainless steel pot, yam beater or blade, pulley and the frame. Mild steel material and stainless-steel sheet were used in the design on its availability, strength, appearance, and cost and corrosion resistance. A power requirement of 1hp was needed to drive the machine. However, an improvement was made on the size, making it more portable than the existing ones and the use of dampers to minimize vibration with better reliability and working efficiency. The machine was designed, constructed, assembled and tested according to specification. The performance of the machine was evaluated to its highest level of efficiency of 96% and demonstrated by pounding 3kg of cooked yam. The designed machine is far better than the traditional method of pounding yam. It pounds within a short period and little or no human effort is required for the pounding process.

Potential Health Threat Due To Migration of Lead And Aluminum into Food Cooked with Recycled Metal And Alloy Pots

Abstract Objectives Artisanal cooking pots constructed with recycled aluminum and scrapped car body parts are widely used in the developing world for large scale cooking of food for ceremonies, roadside sells and small-scale food processing. Assessment of the potential health risks of pots fabricated with recycled metal/alloy is the objective of this work Methods Three food stuffs; rice, beans and tomato, and five pots; new aluminum pot (NAP), pitted aluminum pot (PAP), artisan aluminum pot (AAP), stainless steel pot (SSP) and artisan alloy pot (AAY) were used to conduct the study. Each pot was used to cook and store each food item for 0, 12 and 24 h. This mimics the usual style of overnight keeping of cooked food inside these pots. Metal contents of the cooked and stored foods were determined with a spectrophotometer and estimate of health risk was calculated based on the tolerable limits specified by the European Food Safety Authority (EFSA) in 2008.. Specific Release Limit (SRL) of metals based on ALARA principles for food contact material (FCM) was also referenced (Council of Europe, 2013). Results Lead migration into cooked food occurred most (4.32 ± 0.18 mg/kg) in AAY pot and least (0.13 ± 0.05 mg/kg) in SSP while Al migration occurred most in AAP. The mean quantities of Al and Pb ions released by all the pots except SSP into cooked food were above the tolerable limits (Pb = 0.01 mg/kg food; Al = 0.1 mg/kg food). In all cases, metal ion migration increased with increase in food/pot contact time. The average range of Pb content in the food samples were 0.03 to 00.75 mg/kg, 0.23 to 2.63 mg/kg, and 0.84 to 4.19 mg/kg for the raw, cooked and after 24 h storage, respectively. In terms of SRL, AAY and AAP were least favored. Irrespective of pot type used, tomato had the highest level of metal ion content followed by beans and then rice. The work demonstrates that the problem of Pb and Al leaching into cooked food correlates with the type of cooking pot, contact time between food and pot as well as the nature of the foodstuff. Conclusions We conclude that artisanal cooking pots as FCM release Al and Pb ions at potentially toxic levels that poses health risks to the population. Stainless steel surface is suggested as better FCM at all levels of food processing. Our results support the need for countries in the developing world to ban the use of artisanal (uncoated) metal/alloy as FCM. Funding Sources This research was self sponsored.

A comparative study of sensory quality of sie reuboh (an Acehnese cooked meat) based on its cooking ware

Sie reuboh is a traditional festive cuisine from Aceh Besar district – Aceh Province. Sie reuboh named by Acehnese for a 2:1 comparison of red-meat and separated beef tallow boiled with palm vinegar and blended spices. It reported having a long shelf life, exquisite of taste and flavor. Normally, Acehnese cooks this cuisine with traditional clay pot. As cooking utensil, clay pot is vulnerable to breakage and has slow heat propagation compared to stainless steel pot which has long usage and good heat conductor. This study aims to compare the quality of produced siereuboh based on its sensory quality (Hedonic and Qualitative Descriptive Analysis = QDA) and consumer acceptance by hedonic test. Sie reuboh was cooked in two types of cooking ware (earth clay pot and stainlesssteelpot) in four times repetitions. The obtained data is statistical analyzed with ANOVA and DMRT. The results showed that sie reuboh cooked with stainless steel pot is preferable in terms of color, aroma, flavor (P≤0,01) than one cooked with clay pot. Furthermore, the QDA showed that from ten examined attributes, brightness, sour and spicy aroma and umami flavor of sie reuboh cooked with stainless steel has higher notes (P≤0,01) than other treatment. As conclusion, it can be stated that stainless steel provides sie reuboh with better sensory properties and higher consumer liking. A post-publication change was made to this article on 11 Mar 2020 to correct the conference title in the PDF header.

Antioxidant profile of mulled wine

The aim of the study was to compare chemical and nutritional profile of wine and heat-treated wine, called mulled wine. The experiment was focused on simulation of ordinary produce mulled wine by the majority of consumers. Cabernet Moravia (bottled in Velkobí­lovická ví­na s.r.o., Czech Republic) was used for the experimental production of mulled wine. Following spices were added to wine during cooking: cloves (Vitana, Czech Republic) and cinnamon (KOTíNY, Austria). The samples of wine were heat treated in stainless steel pot for 5 minutes. The relative density, acidity, alcohol content, phenol content and antioxidant capacity were monitored in experimentally produced wine and mulled wine. The gained results showed that samples of mulled wine with added cloves had statistically significant (p <0.05) higher phenol content and higher antioxidant properties in comparison with wine before heat treatment and spices addition. The results clearly showed that mulled wine can be considered as the product with better health beneficial nutritional profile than wine from which it is produced; in addition, mulled wine sample had significantly (p <0.05) lower alcoholic content (8.27 ±0.04 vol.%).

A penetrating remote temperature measurement device based on magnetic nanoparticles for measuring the internal temperatures of metal containers

A method for remote measurement of the temperatures of metal containers using magnetic nanoparticles (MNPs) is described. A differential structure composed of three inductors with iron cores was used to counteract the effect of the magnetic permeabilities of metal and air on the inductance. The change in inductance caused by the change in the temperature of MNPs attached either to the surface of or within a metal container was calculated from the output voltage amplitude of an AC bridge. The temperature of the object was then calculated from the AC-temperature model for the MNPs. The temperatures of the bottom and inside of a stainless-steel pot was measured by the proposed method within an accuracy of 2 K in the temperature range from 320 K to 400 K.