Feasibility of a Gelatin Temperature Sensor Based on Electrical Capacitance

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 MH...

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Detalles Bibliográficos
Autores principales: Teixeira Silva, Fernando, Sorli, Brice, Calado, Veronica, Guillaume, Carole, Gontard, Nathalie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5191176/
https://www.ncbi.nlm.nih.gov/pubmed/27999415
http://dx.doi.org/10.3390/s16122197

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5191176/
https://www.ncbi.nlm.nih.gov/pubmed/27999415
http://dx.doi.org/10.3390/s16122197

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