Inner Food Temperature Estimation by IHCP Methodology on Surface Temperature Measurements obtained by Thermography

Abstract

A methodology based on techniques used in the resolution of inverse heat transfer problems is developed to estimate the internal temperature in food from surface temperature measurements by means of thermography. The technique is based on the adjustment of the parameters involved in the resolution of the heat transfer equation. This adjustment is obtained by minimizing the sum of the squares of the differences between the measured temperatures and the temperatures calculated in the model. Once the heat transfer coefficient parameter is obtained, the methodology to obtain the internal temperature from the cooling curve is developed. In this work foods with cylindrical geometry (chorizo and sausages) are treated. The equations for the type of geometry are raised.