DESIGN AND CALIBRATION OF A CONTINUOUS TEMPERATURE-MEASUREMENT SYSTEM IN A MICROWAVE CAVITY BY INFRARED IMAGING

被引：15

作者：

GOEDEKEN, DL ^{[1
]}

TONG, CH ^{[1
]}

LENTZ, RR ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,DEPT FOOD SCI,POB 231,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1991年 / 15卷 / 05期

关键词：

D O I：

10.1111/j.1745-4549.1991.tb00176.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 dependent 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 dependent upon the temperature of the wire screen.

引用

页码：331 / 337

页数：7

共 6 条

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