14 October 2010 Optical fiber temperature sensors: applications in heat treatments for foods
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Proceedings Volume 7839, 2nd Workshop on Specialty Optical Fibers and Their Applications (WSOF-2); 78391L (2010); doi: 10.1117/12.867348
Event: Workshop on Specialty Optical Fibers and Their Applications (WSOF-10), 2010, Oaxaca, Mexico
Abstract
Heat treatments are important methods to provide safe foods. Conventional heat treatments involve the application of steam and recently microwave treatments have been studied and applied as they are considered as fast, clean and efficient. Optical fiber sensing is an excellent tool to measure the temperature during microwave treatments. This paper shows the application of optical fiber temperature sensing during the heat treatment of different foods such as vegetables (jalapeño pepper and cilantro), cheese and ostrich meat. Reaching the target temperature, important bacteria were inactivated: Salmonella, Listeria and Escherichia coli. Thus, the use of optical fiber sensors has resulted be a useful way to develop protocols to inactivate microorganisms and to propose new methods for food processing.
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María Elena Sosa-Morales, Roberto Rojas-Laguna, Aurelio López-Malo, "Optical fiber temperature sensors: applications in heat treatments for foods", Proc. SPIE 7839, 2nd Workshop on Specialty Optical Fibers and Their Applications (WSOF-2), 78391L (14 October 2010); doi: 10.1117/12.867348; https://doi.org/10.1117/12.867348
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KEYWORDS
Microwave radiation

Heat treatments

Fiber optics sensors

Optical fibers

Bacteria

Microorganisms

Temperature metrology

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