A New Methodology for the Temperature Testing of Thermostatic Chambers Used in the Food-Meat Industry

摘要

This paper aims to develop a new testing methodology to evaluate the measurement uncertainty of temperature field of thermostatic chambers used in the food-meat 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 centre of 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 analysed the impact of input test parameters to predict the unknown values of predefined output parameters based on known values of influential input parameters, and to actually rank each resulting impact of each input test parameter.