Temperature is an essential measurement parameter in the food sector. At every stage of a food product, from harvest to plate, reliable monitoring of the temperature and compliance with temperature limits are crucial.
Non-contact measurement with IR thermometers from Testo
Depending on requirements, the core, surface or ambient temperatures are measured
Spot check measurements with hand-held measuring instruments
Continuous temperature monitoring with data loggers
A variety of sensor types, probe designs and infrared thermometers for any measuring task
Germs
Cooling slows down the growth of germs, especially at values below 8 °C
Heating above 80 °C for several minutes kills germs and bacteria
TPM ("Total Polar Materials") are degradation products that are produced when deep-frying in oil. The TPM value is a reliable indicator of the quality of the cooking oil. Regular measurement is essential for the fried food to be safe and to taste good.
Cooking oil with a high TPM value usually also has an elevated acrylamide content
Acrylamide is produced mainly during baking, frying or deep-frying of starchy products due to the so-called Maillard reaction, and is considered carcinogenic
Capacitive measurement for fast and reliable checking of the quality of the cooking oil
Quality
Optimum frying range between 14% and 20% TPM
Particularly good taste and golden brown colour
The pH value of food has a direct impact on the growth of microorganisms and therefore on food quality and safety. In the production of meat, sausage, delicatessen and dairy products, the pH value plays an important role because it influences product characteristics (e.g. taste, colour, shelf life).
The pH value is a measure of the strength of the acidic or alkaline/basic effect of a substance
The pH value scale ranges from 0 (extremely acidic) to 14 (extremely alkaline/basic), while a pH value of 7 is considered neutral
More efficient measurements, since temperature and pH value can be checked simultaneously with one instrument
Variety of probes for high-precision measurements in semi-solid, viscoplastic and liquid media
Germ growth
A natural acid or base content inhibits germ growth
Rapid multiplication of bacteria and microorganisms at a neutral pH value of 6.6 to 7.5
An inappropriate storage temperature also promotes germ growth
Atmospheric air always contains a certain quantity of water vapour. This content deviates with time and its location and is called air humidity (humidity). Excessive relative humidity promotes mould growth and impairs the shelf life of foods.
Relative humidity is particularly relevant to the long-term storage of dry products
Continuous monitoring via data loggers or thermohygrometers
Storage
Creation of ideal ambient conditions through continuous indoor climate monitoring
Storage of dry food in dry, cool, well-ventilated rooms
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Legal framework incl. HACCP
Information on germ growth
What’s measured, and how?
Practical tips on using food measuring instruments
And much more ...