engleski

A New Methodology for Temperature Testing of Thermostatic Chambers used in Food Industry

This paper aims to develop a new testing methodology to evaluate the measurement uncertainty of temperature field of thermostatic chambers used in food industry. The proposed methodology qualitatively evaluates the following parameters of a chamber's working space: mass of a product in a batch, thermal processing temperature, temperature in the geometric center of the product after shower cooling, duration of thermal processing, spatial temperature gradients and stability, heating and cooling dynamics between two temperature working points and temperature measurement uncertainty. As many different practical technical issues arose, by using the response surface method we analyzed the impact of imput test parameters to predict the unknown values of predefined output parameters on the basis of known values of influential input parameters, and to actually rank each resulting impact of each input test parameter.

thermostatic test chamber ; working space ; testing methodology ; thermal processing ; thermal processing temperature ; response surface method ; measurement uncertainty

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