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NONCONTACT TEMPERATURE MONITORING OF A PELLETING PROCESS USING INFRARED THERMOGRAPHY
Author(s) -
SALASBRINGAS C.,
JEKSRUD W.K.,
LEKANG O.I.,
SCHÜLLER R.B.
Publication year - 2007
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2007.00101.x
Subject(s) - thermography , pellets , pellet , infrared , agglomerate , temperature measurement , materials science , infrared heater , environmental science , composite material , optics , thermodynamics , physics
Contact methods are commonly used to determine temperature during food and feed manufacturing processes. This may, however, result in incorrect temperature measurements, because many food and feed materials easily agglomerate around the thermowell tip of the sensors, decreasing their time response; also, it is difficult to measure temperature from moving objects using contact methods. This article assesses the use of thermography to measure temperature throughout the manufacture of poultry feed. The experiment showed that precaution should be used when the temperature difference, between the meal at the outlet of the conditioner and pellets at the outlet of the pellet press, is associated with the temperature rise across the die. Precaution should also be used when the temperature of the pellets at the outlet of the pellet press is used as the peak temperature during the process. Temperature measurements through infrared emissions require improved instrument design to operate in a dusty, damp, steamy and oily environment.