Monitoring core temperatures of food products can be a challenge and getting it right or wrong can have a significant influence on the data collected and therefore any decisions or conclusions made . PhoenixTM offer a range of different designs of thermocouple to suit different product types and sizes . The needle thermocouples ensure you can measure the true core / cold spot of the product accurately and repeatably . Fitted with standard miniature thermocouple sockets , the data logger is also compatible with other generic commercially available thermocouple designs .
Employing the thru-process temperature monitoring principle provides the food technologist with a complete temperature profile of the cook process from start to finish . This information is like the Cook DNA giving full details of the product and or process temperature which is invaluable to allowing validation of the Cook CCP . From a temperature profile it is possible to accurately quantify product safety ( pasteurisation ) knowing both the temperature , and time at temperature , of the product .
Employing the thruprocess temperature monitoring principle provides the food technologist with a complete temperature profile of the cook process from start to finish .
From the profile graph you can see instantaneously the variation in product temperature at any point in the process either at different locations on the product ( whole chicken ) or different product positions within the cooker , cooking rack or across a mesh belt .
The PhoenixTM Thermal View Food Software provides a comprehensive suite of analysis tools to convert the raw profile temperature data into useful process information . The analysis tools include the ability to calculate Fo / Pu values for the process against target micro-organisms . For a typical chicken cook process the lethality parameters for Listeria Monocytogenes ( Tref 70 ° C , Dt 16.2 s and Z value 7.5 ° C ) can be input to automatically and accurately calculate for each monitoring point the number of decimal reductions of the pathogen achieved during cook to meet CCP limits .
The information gathered , further to process validation , can be used to allow informed process problem solving and optimisation to maximise product quality , yield , process productivity and efficiency .
Contact PhoenixTM to help Find , Fix and Forget your Food Cook Problems !
Further Information www . phoenixtm . com
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