Feasibility of a Gelatin Temperature Sensor Based on Electrical Capacitance

Autor: Verônica Calado, Fernando Teixeira Silva, Carole Guillaume, Nathalie Gontard, Brice Sorli
Přispěvatelé: Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Escola de Química, Federal University of Rio de Janeiro, Institut d’Electronique et des Systèmes (IES), Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS), Matériaux, MicroCapteurs et Acoustique (M2A), Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Escola Politécnica [Rio de Janeiro] (POLI / UFRJ), Universidade Federal do Rio de Janeiro (UFRJ)-Universidade Federal do Rio de Janeiro (UFRJ), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
Jazyk: angličtina
Rok vydání: 2016
Předmět:
Sensor
Gelatin
Temperature control
Electrical capacitance
Meat cooking
food.ingredient
Materials science
electrical capacitance
sensor
gelatin
temperature control
meat cooking
Analytical chemistry
protan jelly
Ingénierie des aliments
temperature sensor
02 engineering and technology
010402 general chemistry
lcsh:Chemical technology
01 natural sciences
Biochemistry
Capacitance
Article
Analytical Chemistry
food
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Temperature curve
Food engineering
lcsh:TP1-1185
Electrical and Electronic Engineering
Instrumentation
rfid
radio frequency identification
gélatine
Atmospheric temperature range
021001 nanoscience & nanotechnology
Atomic and Molecular Physics
and Optics
0104 chemical sciences
température de cuisson
Electrode
biomatériau
0210 nano-technology
Sensitivity (electronics)
épaisseur de la couche
Biomedical engineering
sonde thermique
Zdroj: Sensors 12 (16), . (2016)
Sensors (Basel, Switzerland)
Sensors; Volume 16; Issue 12; Pages: 2197
Sensors, Vol 16, Iss 12, p 2197 (2016)
Sensors
Sensors, MDPI, 2016, 16 (12), ⟨10.3390/s16122197⟩
ISSN: 1424-8220
DOI: 10.3390/s16122197⟩
Popis: 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.
Databáze: OpenAIRE
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