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Mesure de temperatures par mesure différentielle d'énergie Disclosure Number: IPCOM000103779D
Publication Date: 2005-Mar-18
Document File: 2 page(s) / 68K

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Mesure de temperatures par mesure différentielle d'énergie

The problem of heat detection in food cryogenics is the direct contact between the temperature probes and the food product. We try to propose  hereafter   a new way of no-contact heat detection at cold temperatures.

Normal infrared temperature probes are good to detect high temperatures. They measure the electromagnetic waves, emitted by the hot surface in the infrared spectrum. The problem is, that a very cold surface is unable to emit enough energy to be detected. This enlarges the measurement error. Up to now the only way to minimize this error was to built finer (and more expensive) IR-Detectors.

The basic idea is to supply this energy by an external source. And to measure the difference between the emission with and without product. The IR light, emitted of the external source will be modified by the product. In every way (reflection/transmission/absorption/etc.) the mass flow will have influence on this result.

The trick is now, how to adapt the Mass flow to the measured temperature. On the market there are already systems, that can detect mass flows and even colors just by a camera (picture/film).

If we now combine such a detection system with a heat detector, we can measure the temperature of the “free surface” that absorbs the IR light. Of course any other product detection might work as well and is included here-after.



Front View


Side View


The absorption, caused by the product pieces themselv...