Looking for the Kent state method for thermometer calibration
HI Everyone,
I am looking for the Kent state method for thermometer calibration.
I cant seem to find it and was wondering if someone could point me in the right direction.
Thanks
Weebus
Google search did not yield a "Kent State" thermometer calibration.
Supplying two links which may prove useful:
I wasnt able to find anything either.
I wanted to make sure if wasnt only me.
Thank you!
Dear mgourley,
Many thanks for the research.
It’s a nice document but does have a few peculiarities, eg
(a) "A thermometer must be within ±2°F (±0.5°C) of the actual temperature to be considered an accurate device"
Degrees “KC” I presume ?.
(b). The boiling point of water changes with altitude. To find the correct boiling point for your area, refer to Figure 1, Boiling point of water with relationship to altitude. An alternative reference temperature for example is the target end temperature of a product. Specifically, if the intended use of the thermometer is to measure the final internal temperature of a cooked uncured turkey roll at the end of thermal processing, then a target temperature of 160°F (71°C) should be used for the reference temperature.
(i) I notice they don’t suggest any (simple?) method for controlling the water temperature at references like 71degC ?
(ii) IMEX, boiling water is sometimes operationally inconsistent for calibrating thermocouples, especially long ones. Steam works better. But NIST’s preference i have no idea.
Rgds / Charles.C
Charles.C -
For all its 'peculiarities', this document is practically considered holy by USDA FSIS and the food manufacturers they regulate. USDA periodically conducts an intensive 2+ week audit of a plant's Food Safety System. If you can show you are using the methodologies given for thermometer calibration/calibration checks, then there are rarely any other questions. Then it's on to the next issue...
The document is from 2000, so there is always to potential for an update.