1. Home
  2. Food–Chem–Bio industry processes
  3. Food industry
  4. Design and validation of appertization scales

  5. Instrumentation techniques and temperature measurement

Article | REF: F2032 V1

Design and validation of appertization scales

Authors: François ZUBER, Michel BITON, Antoine CAZIER

Publication date: June 10, 2008

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!

Français

3. Instrumentation techniques and temperature measurement

Measuring temperatures at the product's critical point during heat treatment, which enables calculation of the sterilizing value achieved, is the main means of fine-tuning and controlling processes.

Various models of needle-type thermocouple probes for temperature measurement in sterilized food products (Source ELLAB, Denmark).
Figure 7  -  Various models of needle-type thermocouple probes for temperature...
You do not have access to this resource.

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!

The Ultimate Scientific and Technical Reference

A Comprehensive Knowledge Base, with over 1,200 authors and 100 scientific advisors
+ More than 10,000 articles and 1,000 how-to sheets, over 800 new or updated articles every year
From design to prototyping, right through to industrialization, the reference for securing the development of your industrial projects

This article is included in

Food industry

This offer includes:

Knowledge Base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

Practical Path

Operational and didactic, to guarantee the acquisition of transversal skills

Doc & Quiz

Interactive articles with quizzes, for constructive reading

Subscribe now!

Ongoing reading
Instrumentation techniques and temperature measurement
Outline