Food Production Inspection
Thermal Imaging Applications in Food Production Processes
Temperature Inspection During the Frying Process of Instant Noodles
Scenario 1:
To avoid burnt or undercooked food during the frying process, it’s necessary to check the temperature of the food after frying. The oil temperature and frying time can then be adjusted accordingly.
Current Scenario:
Manual temperature checks are performed on food after frying using a combination of a spot temperature gun or contact temperature sensor.
Scenario 2:
After frying, the food is cooled and bagged. To prevent overheating and damaging the bags, air cooling is required. The temperature is then checked to ensure it has fallen within the appropriate range before proceeding to the next packaging process.
Current Scenario:
The air-cooled food is manually temperature-checked and spot-checked to ensure it meets the required temperature before proceeding to the next packaging process.
Disadvantages:
1. High labor costs, low inspection efficiency, and inability to achieve full coverage.
2. Low timeliness, making it difficult to adjust processes in a timely manner and meeting the needs of automated production.
[Thermal Imaging Application Solution]
1. Technical Approach: Using online thermal imaging temperature measurement equipment, real-time visual temperature monitoring is performed on the frying and cooling stages of a deep-frying food production line. This compensates for the shortcomings of manual spot checks and enables 24/7 process temperature monitoring and recording throughout the frying line.
2. Product Recommendation: Dual-spectrum thermal imaging temperature measurement cylinder (preferably with 384/640 resolution for clear detail and a wide field of view for easy coverage).
3. User Value:
★ Reduce costs and improve efficiency with full-coverage visual temperature measurement;
★ Intelligent analysis and assisted control improve automated production efficiency
1. Supports temperature threshold detection: Thermal imaging provides real-time visual display and intelligent analysis of the highest and lowest food temperatures during the frying and air-chilling stages.
2. Assists in production process adjustments: Through temperature threshold detection, controls such as oil temperature, fryer speed (frying time), and air-chill conveyor speed (air-chilling time) can be controlled to meet the requirements of automated fried food production processes and improve production efficiency.
