Temperature measurement is critical in many areas, from maintaining optimum quality during a manufacturing process to ensuring safety of the food we eat. To achieve the most accurate temperature reading possible, it is important to correctly use a probe suitable for the intended aplication.
Cooper-Atkins is the leading manufacturer of accurate and reliable digital instruments and probes. Hundreds of probe designs have been developed for a wide variety of applications.
Air has very little thermal conductivity and density so probe response time seems quite slow. To achieve a more rapid response in air, wave the probe tip back and forth to obtain air motion over the measurement tip. Unless using a probe designed for air, select the lightest weight probe available to let the air heat or cool it more
Cooper-Atkins is the leading manufacturer of accurate and reliable digital instruments and probes. Hundreds of probe designs have been developed for a wide variety of applications.
Air has very little thermal conductivity and density so probe response time seems quite slow. To achieve a more rapid response in air, wave the probe tip back and forth to obtain air motion over the measurement tip. Unless using a probe designed for air, select the lightest weight probe available to let the air heat or cool it more
quickly, and shield the probe from direct exposure to heated or cooled sources.
Surface temperatures are the most difficult to measure accurately, especially on poor heat-conducting materials such as paper and some plastic films. It is generally not practical to try to estimate the temperature within a solid by measuring the temperature on its surface.
The major source of error in making surface temperature readings is in obtaining adequate heat transfer from the surface into the measuring probe tip. To reduce this error: 1) use a small amount of oil or grease if at all possible to improve heat transfer into the tip; 2) use as large a contact area as practical - a big "footprint"; and 3) the probe tip's surface needs to fit snugly against the measured surface.
Surface temperatures are the most difficult to measure accurately, especially on poor heat-conducting materials such as paper and some plastic films. It is generally not practical to try to estimate the temperature within a solid by measuring the temperature on its surface.
The major source of error in making surface temperature readings is in obtaining adequate heat transfer from the surface into the measuring probe tip. To reduce this error: 1) use a small amount of oil or grease if at all possible to improve heat transfer into the tip; 2) use as large a contact area as practical - a big "footprint"; and 3) the probe tip's surface needs to fit snugly against the measured surface.
To respond quickly, the probes must usually have only a small amount of metal at the measuring point, so oftentimes, the strongest probe tips may respond more slowly. Conversely, smaller probes may respond more quickly, but are often more fragile. Take care not to use excessive force when inserting the probe into the material to be measured.
Some frozen products are soft or pliable and some products are hard and solid. It is impossible to recommend one probe for all frozen food applications. Avoid using the probe tip as an ice pick. When measuring temperatures of hard frozen products it is ALWAYS recommended to pre-drill the hole first, then insert the smaller needle.
Some frozen products are soft or pliable and some products are hard and solid. It is impossible to recommend one probe for all frozen food applications. Avoid using the probe tip as an ice pick. When measuring temperatures of hard frozen products it is ALWAYS recommended to pre-drill the hole first, then insert the smaller needle.
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