Ads
related to: conductivity liquid level probes for cooking food safety and healthtraining.safetyculture.com has been visited by 10K+ users in the past month
Search results
Results From The WOW.Com Content Network
These sensors work well for liquid level measurements in marine, chemical processing, pharmaceuticals, food processing, waste treatment, and other applications. With the proper choice of two floats, resistive chain level sensors can also be used to monitor for the presence of an interface between two immiscible liquids whose specific gravities ...
The high pressure and temperature of cooking process, combined with high concentration of alkali components, put a heavy strain on conductivity sensors that are installed in process. The scaling on the electrodes needs to be taken into account, otherwise the conductivity measurement drifts, requiring increased calibration and maintenance.
These values can be superseded by state or local health code requirements, but they cannot be below the FDA limits. Temperatures should be measured with a probe thermometer in the thickest part of meats, or the center of other dishes, avoiding bones and container sides. Minimum internal temperatures are set as follows: [citation needed]
Conductivity or specific conductance of an electrolyte solution is a measure of its ability to conduct electricity. The SI unit of conductivity is siemens per meter (S/m). Conductivity measurements are used routinely in many industrial and environmental applications as a fast, inexpensive and reliable way of measuring the ionic content in a ...
Capacitive sensors are constructed from many different media, such as copper, indium tin oxide (ITO) and printed ink. Copper capacitive sensors can be implemented on standard FR4 PCBs as well as on flexible material. ITO allows the capacitive sensor to be up to 90% transparent (for one layer solutions, such as touch phone screens).
A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at lower pressures, allowing food to be cooked faster than at normal pressure.
Ad
related to: conductivity liquid level probes for cooking food safety and health