What is measured in a food chain?


Temperature is the physical quantity most often measured after time. Different types of thermometer are used. Digital thermometers have established themselves in professional use. These are highly accurate and robust in everyday use.

Temperature measurement methods

  • Spot checks with portable measuring instruments:

These are either purely measuring instruments (i.e. they only display the measurement value), or storage thermometers. These save the measured data in an internal memory or transfer them by wireless LAN to a data store, for example in the Cloud. Portable measuring instruments measure the temperature either without contact by infrared, or with surface or penetration probes.

  • Continuous measurement:

In this case, a measuring instrument with a memory remains with the goods (or in their vicinity, e.g. in the refrigerator). It records values at regular intervals, and stores them in an internal memory and/or online in the Cloud.

  • Temperature measuring instruments

Instruments with a fixed probe:
These are suitable when the measurement task to be done is always the same, e.g. penetration measurement in refrigerated foods. An established design is the folding thermometer in which the measurement tip is directly attached to the instrument and can be folded away to save space.

Instruments with exchangeable probes:
These are recommended when different measurement tasks are required, e.g. the measurement of air temperature with an air probe in an oven, or the measurement of the core temperature of refrigerated meat with a penetration thermometer.

Relative humidity
Relative humidity is particularly important in connection with the storage of dry goods for prolonged periods of time: Condensation can be caused, and foods can take on moisture, if they are stored in rooms for long periods of time. The consequence: mould growth.

Cooking oil quality
The properties and quality of cooking oil are altered mainly by the effects of heat and oxygen. Spent cooking oil, for example, has a negative influence on the taste of the fried goods, and can lead to stomach pains. However, replacing cooking oil too soon, when it can still be used, leads
to unnecessary costs. Therefore, in order to work in an economically efficient way, yet at the same time guarantee the quality and safety of the fried goods, it is absolutely essential to measure the cooking oil quality continuously.

For more information about Testo’s measuring instruments, please see Testo Malaysia, Testo Indonesia, and Testo Singapore.

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