Studies on the evaluation methods for the food quality with a non-contact type capacitance sensor: 1st report: relationship between capacitance and temperature during the freezing and thawing of foods

摘要

Changes of capacitance and temperature of ethyl alcohol, hamburger and dough with cheese filling were measured with specially made measuring devices during the freezing and thawing. The results of measurement of capacitance and temperature suggest a linear correlation for ethyl alcohol as a single constituent substance. The adequate correlation is too estimated from the results of food samples, though the capacitance of food sample varies greatly at the start and end of freezing and thawing process. It has been demonstrated that the quality or physical condition of food sample can be determined easily by the measurement of capacitance using the specially made devices. Also the quality or physical condition of food can be determined easily by the non contact and non destructive measurements of capacitance. A variety application of the present technique is conceivable for the process control of the freezing and thawing foods.