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Proceedings Paper

An integrated probe design for measuring food quality in a microwave environment
Author(s): M. O'Farrell; C. Sheridan; E. Lewis; W. Z. Zhao; T. Sun; K. T. V. Grattan
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Paper Abstract

The work presented describes the development of a novel integrated optical sensor system for the simultaneous and online measurement of the colour and temperature of food as it cooks in a large-scale microwave and hybrid oven systems. The integrated probe contains two different sensor concepts, one to monitor temperature and based on Fibre Bragg Grating (FBG) technology and a second for meat quality, based on reflection spectroscopy in the visible wavelength range. The combination of the two sensors into a single probe requires a careful configuration of the sensor approaches in the creation of an integrated probe design.

Paper Details

Date Published: 2 July 2007
PDF: 4 pages
Proc. SPIE 6619, Third European Workshop on Optical Fibre Sensors, 66190N (2 July 2007); doi: 10.1117/12.738397
Show Author Affiliations
M. O'Farrell, Univ. of Limerick (Ireland)
C. Sheridan, Univ. of Limerick (Ireland)
E. Lewis, Univ. of Limerick (Ireland)
W. Z. Zhao, City Univ. London (United Kingdom)
T. Sun, City Univ. London (United Kingdom)
K. T. V. Grattan, City Univ. London (United Kingdom)

Published in SPIE Proceedings Vol. 6619:
Third European Workshop on Optical Fibre Sensors

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