5 replies to this topic

[idolene]

We manufacture ready to eat meals, sandwiches, salads, desserts. We do not have QC's that take temperatures continuously, and does tasting analysis, at the moment sensory evaluation and temperature checks are done randomly, but we want to change that. We want to start taking temperature of all the products just before it gets dispatched, but the question is how do we take the temperature of the sealed products without harming/poking hole in the product. We wanted to go the non contact surface thermometer route as well, but it only reads surface temperature and not core.

Any suggestions please?

[Charles.C]

We manufacture ready to eat meals, sandwiches, salads, desserts. We do not have QC's that take temperatures continuously, and does tasting analysis, at the moment sensory evaluation and temperature checks are done randomly, but we want to change that. We want to start taking temperature of all the products just before it gets dispatched, but the question is how do we take the temperature of the sealed products without harming/poking hole in the product. We wanted to go the non contact surface thermometer route as well, but it only reads surface temperature and not core.

Any suggestions please?

The methodology below is standard for frozen goods IMEX. I daresay it works for chilled also but no experience myself.

Assuming your product is stored in a temperature controlled location in master cartons and is equilibriated, this has been discussed here previously (somewhere).

The Codex procedure (and others) involves placing a probe, eg thermocouple, at the point of contact of (closely) adjacent master packaging units. Sounds illogical but is an accepted technique.

Sorry, don't hv a link offhand but no doubt other people will.

Rgds / Charles.C

[djc@eti]

We manufacture ready to eat meals, sandwiches, salads, desserts. We do not have QC's that take temperatures continuously, and does tasting analysis, at the moment sensory evaluation and temperature checks are done randomly, but we want to change that. We want to start taking temperature of all the products just before it gets dispatched, but the question is how do we take the temperature of the sealed products without harming/poking hole in the product. We wanted to go the non contact surface thermometer route as well, but it only reads surface temperature and not core.

Any suggestions please?

[djc@eti]

I would recommend the use of a Food Simulant Probe (as recommended in the Guide to Good Hygiene Practice: Catering Guide) which “dampens” air temperature fluctuations and acts more like the product itself. http://thermometer.co.uk/848-food-simulant-probe.html

Place the probe in a position that is most at risk, either on the outside of a delivery if recent warming is suspected or in the centre if there are concerns as to whether the shipment has been sufficiently chilled. The probe lead can then be attached to an instrument just prior to despatch and the probe then removed for re-use. A history record of temperatures achieved will enable a good picture of what is happening to a shipment, and you may be even be able to adjust storage temperatures and save energy & money. J

[DocGra]

We manufacture ready to eat meals, sandwiches, salads, desserts. We do not have QC's that take temperatures continuously, and does tasting analysis, at the moment sensory evaluation and temperature checks are done randomly, but we want to change that. We want to start taking temperature of all the products just before it gets dispatched, but the question is how do we take the temperature of the sealed products without harming/poking hole in the product. We wanted to go the non contact surface thermometer route as well, but it only reads surface temperature and not core.

Any suggestions please?

Hello Idolene,


I think some infra-red devices can be tuned to 'see through' the packaging and respond to the product surface rather than the package surface. It's probably a matter of ensuring positional repeatability too (so the product surface is always the same distance from the device) and I have a feeling the instrument may be complicated by your need to detect low temperatures - but if you approach the bigger infra-red thermometer suppliers, you may find something useful - sorry I don't know who in RSA.

If you find a device, have a think about conencting it to a bar code reader so you can link product temperature with your product ID (assuming it's a UPC barcode on the package - say) and capture it in a PC along with time and date ...

Good Luck & Regards,

Graham

[Mendeljev]

We use an optical laser equipment from testo which is calibrated yearly