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DESIGN and CALIBRATION of A CONTINUOUS TEMPERATURE 1 MEASUREMENT SYSTEM IN A MICROWAVE CAVITY BY INFRARED IMAGING
Author(s) -
GOEDEKEN D.L.,
TONG C.H.,
LENTZ R.R.
Publication year - 1991
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1991.tb00176.x
Subject(s) - calibration , microwave , infrared , microwave cavity , microwave imaging , optics , materials science , analytical chemistry (journal) , physics , optoelectronics , chemistry , chromatography , quantum mechanics
ABSTRACT A method for continuous measurement of surface temperature of food materials in a microwave oven during heating was developed. the method involved using a standard 2450 MHz microwave oven modified to allow for continuous measurement of surface temperature of samples using an infrared (IR) imaging system. the oven was modified by removing the top section of the microwave cavity and replacing it with 1/8 in. square hardware cloth to allow for direct thermal imaging of the sample. It was found that the wire mesh interfered with the IR measurement such that the temperature that the IR system measured differed from the actual sample temperature. the difference was also found to be dependant upon wire screen temperature. to determine the relationship between IR temperature and actual sample temperature a calibration procedure was performed. the relation between actual temperature and temperature as measured by the IR was found to be linear, and dependant upon the temperature of the wire screen.