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A Transducer for the Direct Measurement of Rates of Lethality during Thermal Processing of Foods
Author(s) -
DAVID JAIRUS R. D.,
SHOEMAKER C. F.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13314.x
Subject(s) - thermocouple , transducer , microcomputer , amplifier , thermal , materials science , process (computing) , computer science , acoustics , optoelectronics , telecommunications , composite material , physics , chip , cmos , meteorology , operating system
A transducer to directly measure lethality rates during thermal processing was designed and tested. The transducer consisted of a double‐legged thermocouple, thermocouple conditioner, and an antilog amplifier. Lethality rates measured real‐time during thermal process experiments compared well with those calculated after‐wards. A microcomputer data acquisition system was designed to evaluate this transducer. This data system was a general purpose system and can be easily modified to meet the data recording needs of similar experiments and routine processing operations.