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A temperature data logger, also called temperature monitor, is a portable measurement instrument that is capable of autonomously recording temperature over a defined period of time. The digital data can be retrieved, viewed and evaluated after it has been recorded.
Time-temperature indicators can be used on food products that are dependent on a controlled temperature environment. Certain technologies can also be used for frozen food and the cold chain. Meals, Ready-to-Eat (MREs) from the US military have included "Fresh-Check" TTIs on the cardboard boxes since 1997 to help estimate their shelf lives. [6]
A recording thermometer is a type of thermometer that records temperature changes over a period of time. A digital recording thermometer is often called a temperature data logger . Analog temperature recorders
A digital food thermometer in pork A food thermometer in water A roast turkey with pop-up thermometer (the white plastic object in the breast) in the popped position. A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods.
Larger-diameter platinum wire is used, which drives up the cost and results in a lower resistance for the probe (typically 25.5 Ω). UPRTs have a wide temperature range (−200 °C to 1000 °C) and are approximately accurate to ±0.001 °C over the temperature range. UPRTs are only appropriate for laboratory use.
One of the most common devices for measuring temperature is the glass thermometer. This consists of a glass tube filled with mercury or some other liquid, which acts as the working fluid. Temperature increase causes the fluid to expand, so the temperature can be determined by measuring the volume of the fluid.
The heat generated dissipates into the sample on both sides of the sensor, at a rate depending on the thermal transport properties of the material. By recording temperature vs. time response in the sensor, the thermal conductivity, thermal diffusivity and specific heat capacity of the material can be calculated.
Esophageal pH monitoring is performed for 24 or 48 hours and at the end of recording, a patient's tracing is analyzed and the results are expressed using six standard components. Of these 6 parameters, a pH score called Composite pH Score or DeMeester Score has been calculated, which is a global measure of esophageal acid exposure.