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Title: Feasibility studies for the Sonic Sensor System for noninvasive temperature measurement in the food processing industry

Abstract

Feasibility studies for development of the Sonic Sensor System to measure temperature in the interior of particulates during food processing are described. The method involves tomography-based acquisition and interpretation of speed of sound data. The method is found to be feasible, and representative engineering problems and other technical issues are identified. A two-step approach to concept commercialization, involving replacement of the present puncture-and-thermometer method is conventional batch processing and development of a device to use in continuous aseptic processing, is proposed. A conservative estimate of immediate energy savings, just for food processing, is 0.01 quad/y. Potential follow-on applications are discussed.

Authors:
; ; ;
Publication Date:
Research Org.:
EG and G Idaho, Inc., Idaho Falls, ID (United States)
Sponsoring Org.:
USDOE, Washington, DC (United States)
OSTI Identifier:
10140516
Report Number(s):
EGG-EP-9918
ON: DE92012317
DOE Contract Number:
AC07-76ID01570
Resource Type:
Technical Report
Resource Relation:
Other Information: PBD: Sep 1991
Country of Publication:
United States
Language:
English
Subject:
32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION; FOOD PROCESSING; TEMPERATURE MEASUREMENT; FEASIBILITY STUDIES; FOOD INDUSTRY; POTATOES; PROCESS CONTROL; CALIBRATION; ULTRASONIC WAVES; 320303; EQUIPMENT AND PROCESSES

Citation Formats

Beller, L.S., Mikesell, C.R., Taylor, S.C., and Tow, D.M.. Feasibility studies for the Sonic Sensor System for noninvasive temperature measurement in the food processing industry. United States: N. p., 1991. Web. doi:10.2172/10140516.
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Beller, L.S., Mikesell, C.R., Taylor, S.C., & Tow, D.M.. Feasibility studies for the Sonic Sensor System for noninvasive temperature measurement in the food processing industry. United States. doi:10.2172/10140516.
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Beller, L.S., Mikesell, C.R., Taylor, S.C., and Tow, D.M.. Sun . "Feasibility studies for the Sonic Sensor System for noninvasive temperature measurement in the food processing industry". United States. doi:10.2172/10140516. https://www.osti.gov/servlets/purl/10140516.
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@article{osti_10140516,
title = {Feasibility studies for the Sonic Sensor System for noninvasive temperature measurement in the food processing industry},
author = {Beller, L.S. and Mikesell, C.R. and Taylor, S.C. and Tow, D.M.},
abstractNote = {Feasibility studies for development of the Sonic Sensor System to measure temperature in the interior of particulates during food processing are described. The method involves tomography-based acquisition and interpretation of speed of sound data. The method is found to be feasible, and representative engineering problems and other technical issues are identified. A two-step approach to concept commercialization, involving replacement of the present puncture-and-thermometer method is conventional batch processing and development of a device to use in continuous aseptic processing, is proposed. A conservative estimate of immediate energy savings, just for food processing, is 0.01 quad/y. Potential follow-on applications are discussed.},
doi = {10.2172/10140516},
journal = {},
number = ,
volume = ,
place = {United States},
year = {Sun Sep 01 00:00:00 EDT 1991},
month = {Sun Sep 01 00:00:00 EDT 1991}
}
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Technical Report:
View Technical Report (2.65 MB)
DOI:  10.2172/10140516
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  • ; ; ; ...
    Feasibility studies for development of the Sonic Sensor System to measure temperature in the interior of particulates during food processing are described. The method involves tomography-based acquisition and interpretation of speed of sound data. The method is found to be feasible, and representative engineering problems and other technical issues are identified. A two-step approach to concept commercialization, involving replacement of the present puncture-and-thermometer method is conventional batch processing and development of a device to use in continuous aseptic processing, is proposed. A conservative estimate of immediate energy savings, just for food processing, is 0.01 quad/y. Potential follow-on applications are discussed.

  • ; ;
    The lack of adequate temperature measurement is the major barrier to the development of more efficient and better quality food processing methods. The objective of the sonic temperature sensor for food processing project is to develop a prototype sensor system to noninvasively measure the interior temperature of particulate foods during processing. The development of the prototype sensor is a collaborative project with the National Food Processors Association. The project is based on the property of materials that involves a change in the temperature of a material having a corresponding change in the speed of sound. The approach for the sonicmore » sensor system is to determine the speed of sound through particulate foods using a tomographic reconstruction process.« less

  • ; ;
    The lack of adequate temperature measurement is the major barrier to the development of more efficient and better quality food processing methods. The objective of the sonic temperature sensor for food processing project is to develop a prototype sensor to noninvasively measure the interior temperature of particulate foods during processing. This, a joint project with the National Food Processors Association, utilizes the property of materials that when the temperature of a material changes, there is a corresponding change in the speed of sound. The approach taken for the sonic sensor system is to determine the speed of sound inside particulatemore » foods using a tomographic reconstruction process. This work has shown that the speed of sound can be accurately determined to an accuracy of {+-}0.4%, corresponding to a temperature uncertainty of {+-}2{degree}C using tomographic reconstruction methods.« less

  • The lack of adequate temperature measurement is the major barrier to the development of more efficient and better quality food processing methods. The objective of the sonic temperature sensor for food processing project is to develop a prototype sensor system to noninvasively measure the interior temperature of particulate foods during processing. The development of the prototype sensor is a collaborative project with the National Food Processors Association. The project is based on the property of materials that involves a change in the temperature of a material having a corresponding change in the speed of sound. The approach for the sonicmore » sensor system is to determine the speed of sound through particulate foods using a tomographic reconstruction process. This work has shown that the speed of sound accurately can be determined using tomographic reconstruction methods to an accuracy of {+-} 0.4%, which corresponds to a temperature uncertainty of {+-}2{degrees}C.« less

  • ; ;
    The food processing industry currently uses natural gas direct-fired burner heat for processing, drying and dehydrating foods. Theoretically, the exhaust from a cogeneration system fired by natural gas can be substituted for the heat of a direct-fired burner. The acceptability of cogeneration exhaust for use in food processing and information regarding the composition of cogeneration exhaust must be evaluated on a case-by-case basis. Federal and state regulations that affect the use of cogeneration systems in food processing are general in nature and are open to interpretation by reviewing agencies. The level of stringency in regulation interpretation appears to vary amongmore » state and regional Food and Drug Administration offices. Each new process is evaluated on a case-by-case basis. Many agencies expressed concern over the potential lubricant of metal emissions from cogeneration systems and indicated that detailed documentation may be required to prove that the quantities that are emitted are at levels safe for human consumption.« less