Izvorni znanstveni članak
https://doi.org/10.17559/TV-20161117070318
A New Methodology for the Temperature Testing of Thermostatic Chambers Used in the Food-Meat Industry
Dennis Jankovich
orcid.org/0000-0003-3535-5963
; Agencija za opremu pod tlakom, Ulica grada Vukovara 237, 10000 Zagreb, Croatia
Krešimir Osman
; Termo Servis Ltd., Miramarska 34, 10000 Zagreb, Croatia
Vili Milković
; Agencija za sigurnost željezničkog prometa, Radnička cesta 39, 10000 Zagreb, Croatia
Sažetak
This paper aims to develop a new testing methodology to evaluate the measurement uncertainty of temperature field of thermostatic chambers used in the food-meat industry. The proposed methodology qualitatively evaluates the following parameters of a chamber's working space: mass of a product in a batch, thermal processing temperature, temperature in the geometric centre of product after shower cooling, duration of thermal processing, spatial temperature gradients and stability, heating and cooling dynamics between two temperature working points and temperature measurement uncertainty. As many different practical technical issues arose, by using the Response Surface Method, we analysed the impact of input test parameters to predict the unknown values of predefined output parameters based on known values of influential input parameters, and to actually rank each resulting impact of each input test parameter.
Ključne riječi
measurement uncertainty; Response Surface Method; testing methodology; thermal processing; thermal processing temperature; thermostatic test chamber; working space
Hrčak ID:
205926
URI
Datum izdavanja:
22.9.2018.
Posjeta: 1.704 *