期刊
SENSORS
卷 16, 期 12, 页码 -出版社
MDPI AG
DOI: 10.3390/s16122197
关键词
sensor; gelatin; temperature control; electrical capacitance; meat cooking
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 degrees C). Interdigital electrodes coated by gelatin solution and two sensors of different thicknesses (38 and 125 mu m) were studied between 300 MHz and 900 MHz. At 38 mu m, the capacitance was adequately measured, but for 125 mu m the slope capacitance versus temperature curve decreased before 900 MHz due to the electrothermal breakdown between 60 degrees C and 80 degrees C. Thus, for 125 mu m, the capacitance was studied applying 600 MHz. Sensitivity at 38 mu m at 868 MHz (0.045 pF/degrees C) was lower than 125 mu m at 600 MHz (0.14 pF/degrees C), influencing the results in the simulation (temperature range versus time) of meat cooking; at 125 mu m, 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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据