In the food processing industry, temperature measurement is a key link in ensuring food safety and product quality.
During the heat treatment process of food, such as the application of pasteurization in dairy product processing, precise temperature control is required. Pasteurization generally heats milk to 62 - 65℃ and maintains it for 30 minutes, or heats it to 75 - 90℃ and maintains it for 15 - 16 seconds. Such temperature treatment can kill harmful microorganisms in milk while maximizing the retention of milk's nutritional components. In meat processing, accurate measurement of cooking temperature is crucial for ensuring that the meat is cooked thoroughly and safe to eat. For example, chicken needs to be kept at an internal temperature above 74℃ for a certain period to kill possible pathogenic bacteria such as Salmonella.
In the food storage process, temperature control is also indispensable. Different foods have different optimal storage temperatures. For example, refrigerated foods usually need to be stored in an environment of 2 - 8℃ to inhibit the growth of microorganisms and the activity of enzymes, thereby extending the shelf life of the food. Frozen foods need to be stored in a low - temperature environment below - 18℃. This can freeze the water in the food, preventing the reproduction of microorganisms and the occurrence of chemical reactions. For some temperature - sensitive foods, such as chocolate, if the storage temperature is too high, it will cause melting and deformation, affecting the quality. Therefore, accurate temperature measurement plays a vital role in every aspect of food processing and storage.
