How to Measure Food Temperatures?
We all know that you need thermometers to ensure the quality of your food products during storage, transportation, or cooking. An inaccurate temperature measurement of your food products will increase the possibility of food bacteria growth and even affect the ability of your business to sell the product.
These problems can be avoided by reducing common errors associated with the use of thermometers. This includes using the inappropriate thermometer for the wrong situation or even as simple as forgetting to calibrate your thermometers regularly.
In today’s article, we’ll be comparing two types of commonly used thermometers and provide tips on where you can apply them. The two kinds of thermometers that will be compared in this article will be Infra-red thermometers and Probe thermometers.
Infra-red thermometers such as the Thermotrace Waterproof are thermometers that rely on Infra-red radiation to generate digital temperature readings. The way they work is simple. The thermometers will require a lens to focus infra-red light from one object into a detector known as a thermopile. As the thermopile absorbs the infrared radiation, it gains heat, which will then be converted into electricity. The electricity will then be scaled into a digital temperature reading.
Because of the way they work, Infra-red thermometers require no contact between the thermometer and the object to be measured. This makes it useful for hard to reach and sensitive purposes. Also, they reduce the risk of cross-contamination. Such thermometers can, therefore, be applied for measuring the temperature of plated foods, serving areas, or even in cold cargos.
*However, one point to note about the Infra-red thermometer is that they can only be used only to obtain surface-level temperatures.
The Probe thermometer, such as the Waterproof Lollipop Min/Max Probe is used to measure internal temperatures. The probe thermometer works on the scientific principle that different metals expand and contract at different temperatures. The rod of the thermometer contains two different metals with one that will experience a quicker rate of expansion at a lower temperature than the other. The metal comes in contact with the object, and the heat will cause the strip of metal to twist according to the temperature. This will cause the dial to produce a readout on the display. Thus, the probe thermometers are useful for measuring the internal temperature of thin mass food with fast and accurate results.
TAKEAWAY FROM THIS ARTICLE
We have concluded that the Infra-red thermometers are useful for measuring temperatures of surfaces. They are suitable for storage and transport operations where there is a lot of hard to reach areas.
On the contrary, Probe thermometers are more applicable for measuring internal temperatures of cooked food that contains varying temperatures depending on the depth of measure.