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Feasibility of a Gelatin Temperature Sensor Based on Electrical Capacitance


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1

Joint Research Unit Agropolymers Engineering and Emerging Technologies, UMR 1208 INRA-SupAgroM-UMII-CIRAD, 2 Place Pierre Viala, 34060 Montpellier, France

2

Escola de Química, Universidade Federal of Rio de Janeiro, 21941-909 Rio de Janeiro, Brazil

3

Institut d’Electronique et des Systèmes, UMR CNRS 5214, Université de Montpellier, 34090 Montpellier, France



Permanent address: Embrapa Agroindústria de Alimentos, Avenida das Américas 29501, CEP 23020-470 Rio de Janeiro, Brazil





*

Author to whom correspondence should be addressed.



Academic Editor: Vittorio M. N. Passaro

Abstract 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 °C. Interdigital electrodes coated by gelatin solution and two sensors of different thicknesses 38 and 125 µm were studied between 300 MHz and 900 MHz. At 38 µm, the capacitance was adequately measured, but for 125 µm the slope capacitance versus temperature curve decreased before 900 MHz due to the electrothermal breakdown between 60 °C and 80 °C. Thus, for 125 µm, the capacitance was studied applying 600 MHz. Sensitivity at 38 µm at 868 MHz 0.045 pF-°C was lower than 125 µm at 600 MHz 0.14 pF-°C, influencing the results in the simulation temperature range versus time of meat cooking; at 125 µm, 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. View Full-Text

Keywords: sensor; gelatin; temperature control; electrical capacitance; meat cooking sensor; gelatin; temperature control; electrical capacitance; meat cooking





Autor: Fernando Teixeira Silva 1,2,†,* , Brice Sorli 3, Veronica Calado 2, Carole Guillaume 1 and Nathalie Gontard 1

Fuente: http://mdpi.com/



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