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OTT-CSIC-> Catalogue -> Technologies by Areas -> Food Technology ->
CSIC AGRO056- Non-invasive device for determination of temperature and ice content in frozen food
A Spanish research institution has patented a new sensor device and non-invasive method for ice content and temperature determination in frozen food.
The procedure is based on the application and analysis of low-power ultrasounds and it allows monitorization of frozen food state and optimization of freezing and storage or transport conditions. It can be applied to different frozen products conditions and geometries, including those of industrial processes.
Companies are sought for its manufacture and commercialization.
Specification sheet:
DESCRIPTION

A new sensor device and non-invasive allowing measurement of both temperature and ice content in frozen food (with known composition and initial freezing point -over -2.4ºC) has been developed. The device includes an analysis computer routine and two piezoelectric or transducers (emitter and receiver), placed in contact with the product or separated from it by barriers such that the ultrasound intensity is not reduced. Ultrasound emission is carried out by means of a pulse generator and reception by an oscilloscope or equivalent instrument. Emission frequency (and hence the nature of piezoelectric or transducers) must be within the low-power range (1-10 MHz).

The thickness of food could range from 1 and 500 mm, and its presentation can be diverse: packaged or bare, enclosed in rigid metallic or glass containers, still or moving. The device can be incorporated to a large variety of experimental and industrial freezing installations, such as freezing storage rooms, trucks and other freezing or thawing facilities.

INNOVATIVE ASPECTS

The main innovative aspect of this device and method is the direct and non-invasive measurement of frozen food ice content and temperature. The procedure is simple, quick and can be continuously monitorized. It can be easily adapted to a large diversity of situations. It yields reliable information on the quality or spoilage of frozen food. An average of the internal product temperature is obtained, even for thick samples, without introducing sensors (thermocouples, thermometers) and more real that superficial temperature readings carried out by infrared technology.

COMPETITIVE ADVANTAGES

The most important competitive advantages of this technology are:
-A non invasive method, simple and quick procedure and can perform continuous real-time measurements.
-Low running costs.
-Low installation requirements, without important technical difficulties and high adaptability to a large diversity of environments.
-Yields instant information of frozen food quality.

KEYWORDS

Frozen food quality, ultrasounds, measurement of temperature in frozen state, measurement of the ice content.

PATENT

200700204 applied for 2007-01-25

CONTACT

Estrella Maroto
email: e.maroto@orgc.csic.es
phone: +34 91 585 52 51

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