NONCONTACT TEMPERATURE MONITORING OF A PELLETING PROCESS USING INFRARED THERMOGRAPHY

Contact methods are commonly used to determine temperature during food and feed manufacturing processes. This may, however, result in incorrect temperature measurements, because many food and feed materials easily agglomerate around the thermowell tip of the sensors, decreasing their time response;...

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Bibliographic Details
Published in:Journal of food process engineering 2007-02, Vol.30 (1), p.24-37
Main Authors: SALAS-BRINGAS, C, JEKSRUD, W.K, LEKANG, O.-I, SCHÜLLER, R.B
Format: Magazinearticle
Language:English
Subjects:
Biological and medical sciences
feed meals
feed processing
Food industries
food processing
Fundamental and applied biological sciences. Psychology
infrared radiation
pellets
poultry
process monitoring
temperature
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Summary:Contact methods are commonly used to determine temperature during food and feed manufacturing processes. This may, however, result in incorrect temperature measurements, because many food and feed materials easily agglomerate around the thermowell tip of the sensors, decreasing their time response; also, it is difficult to measure temperature from moving objects using contact methods. This article assesses the use of thermography to measure temperature throughout the manufacture of poultry feed. The experiment showed that precaution should be used when the temperature difference, between the meal at the outlet of the conditioner and pellets at the outlet of the pellet press, is associated with the temperature rise across the die. Precaution should also be used when the temperature of the pellets at the outlet of the pellet press is used as the peak temperature during the process. Temperature measurements through infrared emissions require improved instrument design to operate in a dusty, damp, steamy and oily environment.
ISSN:0145-8876
1745-4530
DOI:10.1111/j.1745-4530.2007.00101.x