硕士学位论文答辩-universityofmaryland.pptVIP

The Application of Biosensors in Monitoring Internal Cooking Temperature in Poultry Products Fenghua Jin Bio-imaging Machine Vision Laboratory University of Maryland Outbreak Alert! Introduction Foodborne outbreaks: 76 million cases foodborne illness occurs and 5,000 dead annually (Morbidity and Mortality Weekly Report, 1999). Cost of foodborne diseases is considerable — Annual cost of medical treatment and productivity lost $1.8 to $4.8 billion (Agricultural Economic report, 1996). Introduction (cont.) most outbreaks are linked to inadequate cooking of meat and poultry products ?Handling the food with sufficient cooking What does the sufficient mean? — Undercook ? bacteria would survive and threaten consumers’ health — Overcook ? the bacteria are cooked away, as well as meat tenderness and juiciness (USDA: Chicken breast: 76.7oC ) Problem How to confirm that the internal cooking temperatures of meat products have reached the requirements? Methods to Measure Internal Cooking Temperature One simple Method: Using Thermocouple —Thermocouple is the most widely used temperature sensor. What are thermocouples and how do they work? Any two wires of different materials can be used as a thermocouple if connected together TJct : Junction temperature TRef: Reference temperature E : A low-lever DC voltage (depends on the materials A and B, TJct , and TRef ) What are thermocouples and how do they work? (cont.) Thermocouple materials —The three most common thermocouple alloys are: 1. Iron-Constantan (Type J) 2. Copper-Constantan (Type T) 3. Chromel-Alumel (Type K) * The first named element of the pair is the positive element and the negative wire is color coded red (current U.S. standards) What are thermocouples and how do they work? (cont.) Establish Reference Temperature — Ice Baths accurate and inexpensive — Electronically Controlle