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Feasibility of a Gelatin Temperature Sensor Based on Electrical Capacitance

Authors :
Verônica Calado
Fernando Teixeira Silva
Carole Guillaume
Nathalie Gontard
Brice Sorli
Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE)
Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)
Escola de Química
Federal University of Rio de Janeiro
Institut d’Electronique et des Systèmes (IES)
Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS)
Matériaux, MicroCapteurs et Acoustique (M2A)
Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS)
Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
Escola Politécnica [Rio de Janeiro] (POLI / UFRJ)
Universidade Federal do Rio de Janeiro (UFRJ)-Universidade Federal do Rio de Janeiro (UFRJ)
Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)
Source :
Sensors 12 (16), . (2016), Sensors (Basel, Switzerland), Sensors; Volume 16; Issue 12; Pages: 2197, Sensors, Vol 16, Iss 12, p 2197 (2016), Sensors, Sensors, MDPI, 2016, 16 (12), ⟨10.3390/s16122197⟩
Publication Year :
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.

Details

Language :
English
ISSN :
14248220
Database :
OpenAIRE
Journal :
Sensors 12 (16), . (2016), Sensors (Basel, Switzerland), Sensors; Volume 16; Issue 12; Pages: 2197, Sensors, Vol 16, Iss 12, p 2197 (2016), Sensors, Sensors, MDPI, 2016, 16 (12), ⟨10.3390/s16122197⟩
Accession number :
edsair.doi.dedup.....4b6b9b59ce3901092c3546600f432c16