hrcak mascot   Srce   HID

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 icon 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

Puni tekst: engleski, pdf (1 MB) str. 319-325 preuzimanja: 150* citiraj
APA 6th Edition
Jankovich, D., Osman, K. i Milković, V. (2018). A New Methodology for the Temperature Testing of Thermostatic Chambers Used in the Food-Meat Industry. Tehnički vjesnik, 25 (Supplement 2), 319-325. https://doi.org/10.17559/TV-20161117070318
MLA 8th Edition
Jankovich, Dennis, et al. "A New Methodology for the Temperature Testing of Thermostatic Chambers Used in the Food-Meat Industry." Tehnički vjesnik, vol. 25, br. Supplement 2, 2018, str. 319-325. https://doi.org/10.17559/TV-20161117070318. Citirano 15.11.2019.
Chicago 17th Edition
Jankovich, Dennis, Krešimir Osman i Vili Milković. "A New Methodology for the Temperature Testing of Thermostatic Chambers Used in the Food-Meat Industry." Tehnički vjesnik 25, br. Supplement 2 (2018): 319-325. https://doi.org/10.17559/TV-20161117070318
Harvard
Jankovich, D., Osman, K., i Milković, V. (2018). 'A New Methodology for the Temperature Testing of Thermostatic Chambers Used in the Food-Meat Industry', Tehnički vjesnik, 25(Supplement 2), str. 319-325. https://doi.org/10.17559/TV-20161117070318
Vancouver
Jankovich D, Osman K, Milković V. A New Methodology for the Temperature Testing of Thermostatic Chambers Used in the Food-Meat Industry. Tehnički vjesnik [Internet]. 2018 [pristupljeno 15.11.2019.];25(Supplement 2):319-325. https://doi.org/10.17559/TV-20161117070318
IEEE
D. Jankovich, K. Osman i V. Milković, "A New Methodology for the Temperature Testing of Thermostatic Chambers Used in the Food-Meat Industry", Tehnički vjesnik, vol.25, br. Supplement 2, str. 319-325, 2018. [Online]. https://doi.org/10.17559/TV-20161117070318

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
https://hrcak.srce.hr/205926

Posjeta: 258 *