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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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Autores principales: Teixeira Silva, Fernando, Sorli, Brice, Calado, Veronica, Guillaume, Carole, Gontard, Nathalie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
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
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author Teixeira Silva, Fernando
Sorli, Brice
Calado, Veronica
Guillaume, Carole
Gontard, Nathalie
author_facet Teixeira Silva, Fernando
Sorli, Brice
Calado, Veronica
Guillaume, Carole
Gontard, Nathalie
author_sort Teixeira Silva, Fernando
collection PubMed
description 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.
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spelling pubmed-51911762017-01-03 Feasibility of a Gelatin Temperature Sensor Based on Electrical Capacitance Teixeira Silva, Fernando Sorli, Brice Calado, Veronica Guillaume, Carole Gontard, Nathalie Sensors (Basel) Article 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. MDPI 2016-12-20 /pmc/articles/PMC5191176/ /pubmed/27999415 http://dx.doi.org/10.3390/s16122197 Text en © 2016 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Teixeira Silva, Fernando
Sorli, Brice
Calado, Veronica
Guillaume, Carole
Gontard, Nathalie
Feasibility of a Gelatin Temperature Sensor Based on Electrical Capacitance
title Feasibility of a Gelatin Temperature Sensor Based on Electrical Capacitance
title_full Feasibility of a Gelatin Temperature Sensor Based on Electrical Capacitance
title_fullStr Feasibility of a Gelatin Temperature Sensor Based on Electrical Capacitance
title_full_unstemmed Feasibility of a Gelatin Temperature Sensor Based on Electrical Capacitance
title_short Feasibility of a Gelatin Temperature Sensor Based on Electrical Capacitance
title_sort feasibility of a gelatin temperature sensor based on electrical capacitance
topic Article
url 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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