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Sensors 2016, 16(12), 2197; doi:10.3390/s16122197

Feasibility of a Gelatin Temperature Sensor Based on Electrical Capacitance

1
Joint Research Unit Agropolymers Engineering and Emerging Technologies, UMR 1208 INRA/SupAgroM/UMII/CIRAD, 2 Place Pierre Viala, 34060 Montpellier, France
2
Escola de Química, Universidade Federal of Rio de Janeiro, 21941-909 Rio de Janeiro, Brazil
3
Institut d’Electronique et des Systèmes, UMR CNRS 5214, Université de Montpellier, 34090 Montpellier, France
Permanent address: Embrapa Agroindústria de Alimentos, Avenida das Américas 29501, CEP 23020-470 Rio de Janeiro, Brazil
*
Author to whom correspondence should be addressed.
Academic Editor: Vittorio M. N. Passaro
Received: 10 October 2016 / Revised: 7 December 2016 / Accepted: 9 December 2016 / Published: 20 December 2016
(This article belongs to the Section Physical Sensors)
View Full-Text   |   Download PDF [1405 KB, uploaded 20 December 2016]   |  

Abstract

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. View Full-Text
Keywords: sensor; gelatin; temperature control; electrical capacitance; meat cooking sensor; gelatin; temperature control; electrical capacitance; meat cooking
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Teixeira Silva, F.; Sorli, B.; Calado, V.; Guillaume, C.; Gontard, N. Feasibility of a Gelatin Temperature Sensor Based on Electrical Capacitance. Sensors 2016, 16, 2197.

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