Feasibility of a Gelatin Temperature Sensor Based on Electrical Capacitance

Fernando Teixeira Silva (1, 2) , Brice Sorli (3, 4) , Veronica Calado (2) , Carole Guillaume (1) , Nathalie Gontard (1)

1 UMR IATE - Ingénierie des Agro-polymères et Technologies Émergentes
2 Escola de Química
3 IES - Institut d’Electronique et des Systèmes
4 M2A - Matériaux, MicroCapteurs et Acoustique

The innovative use of gelatin as a temperature sensor based on capacitance was studied at a temperature range normally used for meat cooking (20–80 °C). Interdigital electrodes coated by gelatin solution and two sensors of different thicknesses (38 and 125 µm) were studied between 300 MHz and 900 MHz. At 38 µm, the capacitance was adequately measured, but for 125 µm the slope capacitance versus temperature curve decreased before 900 MHz due to the electrothermal breakdown between 60 °C and 80 °C. Thus, for 125 µm, the capacitance was studied applying 600 MHz. Sensitivity at 38 µm at 868 MHz (0.045 pF/°C) was lower than 125 µm at 600 MHz (0.14 pF/°C), influencing the results in the simulation (temperature range versus time) of meat cooking; at 125 µm, the sensitivity was greater, mainly during chilling steps. The potential of gelatin as a temperature sensor was demonstrated, and a balance between thickness and frequency should be considered to increase the sensitivity

Mots clés: Sensor; Gelatin; Temperature control; Electrical capacitance; Meat cooking; protan jelly; temperature sensor; radio frequency identification

Mots clés: gélatine; biomatériau; sonde thermique; rfid; épaisseur de la couche; température de cuisson

Domaines: Ingénierie des aliments

Fernando Teixeira Silva, Brice Sorli, Veronica Calado, Carole Guillaume, Nathalie Gontard. Feasibility of a Gelatin Temperature Sensor Based on Electrical Capacitance. Sensors, 2016, 16 (12), ⟨10.3390/s16122197⟩. ⟨hal-01602391⟩