title: Feasibility of a Gelatin Temperature Sensor Based on Electrical Capacitance.
abstract: The innovative use of gelatin as a temperature sensor based on capacitance was studied at a temperature range normally used for meat cooking (20-80 °C). Interdigital electrodes coated by gelatin solution and two sensors of different thicknesses (38 and 125 µm) were studied between 300 MHz and 900 MHz. At 38 µm, the capacitance was adequately measured, but for 125 µm the slope capacitance versus temperature curve decreased before 900 MHz due to the electrothermal breakdown between 60 °C and 80 °C. Thus, for 125 µm, the capacitance was studied applying 600 MHz. Sensitivity at 38 µm at 868 MHz (0.045 pF/°C) was lower than 125 µm at 600 MHz (0.14 pF/°C), influencing the results in the simulation (temperature range versus time) of meat cooking; at 125 µm, the sensitivity was greater, mainly during chilling steps. The potential of gelatin as a temperature sensor was demonstrated, and a balance between thickness and frequency should be considered to increase the sensitivity.
authors.affiliation: Joint Research Unit Agropolymers Engineering and Emerging Technologies, UMR 1208 INRA/SupAgroM/UMII/CIRAD, 2 Place Pierre Viala, 34060 Montpellier, France. fernando.teixeira@embrapa.br.|Escola de Química, Universidade Federal of Rio de Janeiro, 21941-909 Rio de Janeiro, Brazil. fernando.teixeira@embrapa.br.
authors.forename: Fernando
authors.initials: F
authors.lastname: Teixeira Silva
authors.affiliation: Institut d'Electronique et des Systèmes, UMR CNRS 5214, Université de Montpellier, 34090 Montpellier, France. brice.sorli@ies.univ-montp2.fr.
authors.forename: Brice
authors.initials: B
authors.lastname: Sorli
authors.affiliation: Escola de Química, Universidade Federal of Rio de Janeiro, 21941-909 Rio de Janeiro, Brazil. calado@eq.ufrj.br.
authors.forename: Veronica
authors.initials: V
authors.lastname: Calado
authors.affiliation: Joint Research Unit Agropolymers Engineering and Emerging Technologies, UMR 1208 INRA/SupAgroM/UMII/CIRAD, 2 Place Pierre Viala, 34060 Montpellier, France. c-guillaume@univ-montp2.fr.
authors.forename: Carole
authors.initials: C
authors.lastname: Guillaume
authors.affiliation: Joint Research Unit Agropolymers Engineering and Emerging Technologies, UMR 1208 INRA/SupAgroM/UMII/CIRAD, 2 Place Pierre Viala, 34060 Montpellier, France. gontard@univ-montp2.fr.
authors.forename: Nathalie
authors.initials: N
authors.lastname: Gontard
keywords: electrical capacitance; gelatin; meat cooking; sensor; temperature control