{"id":155454,"date":"2019-09-16T10:00:37","date_gmt":"2019-09-16T10:00:37","guid":{"rendered":"http:\/\/blog.hannaservice.eu\/mesure-de-la-temperature-des-aliments-prepares\/"},"modified":"2022-10-10T12:09:31","modified_gmt":"2022-10-10T12:09:31","slug":"mesure-de-la-temperature-des-aliments-prepares","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/fr\/mesure-de-la-temperature-des-aliments-prepares\/","title":{"rendered":"Mesure de la temp\u00e9rature des aliments pr\u00e9par\u00e9s"},"content":{"rendered":"\t\t
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Presque tous les objets d\u00e9gagent non seulement de l’\u00e9nergie thermique \u00e9mise, qui est utilis\u00e9e pour d\u00e9terminer les mesures IR, mais \u00e9galement de l’\u00e9nergie r\u00e9fl\u00e9chie et transmise.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Presque tous les objets d\u00e9gagent non seulement de l’\u00e9nergie thermique \u00e9mise, utilis\u00e9e pour d\u00e9terminer les mesures IR, mais \u00e9galement de l’\u00e9nergie r\u00e9fl\u00e9chie et transmise.<\/div>\n<\/div>\n
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L\u2019\u00e9nergie infrarouge (IR) fait r\u00e9f\u00e9rence au rayonnement thermique invisible qui est \u00e9mis naturellement par tous les objets. L\u2019IR comprend la partie du spectre \u00e9lectromagn\u00e9tique situ\u00e9e entre les ondes radio et la lumi\u00e8re visible.<\/p>\n

Sir Frederick William Herschel \u00e9tait l\u2019astronome britannique n\u00e9 en Allemagne qui avait d\u00e9couvert l\u2019IR en 1800. La d\u00e9couverte a \u00e9t\u00e9 faite alors qu\u2019il passait la lumi\u00e8re du soleil \u00e0 travers un prisme et tenait un thermom\u00e8tre juste au-del\u00e0 de l\u2019extr\u00e9mit\u00e9 rouge du spectre visible. Initialement destin\u00e9 \u00e0 mesurer la temp\u00e9rature ambiante de la pi\u00e8ce, Herschel a constat\u00e9 que la temp\u00e9rature relev\u00e9e \u00e9tait sup\u00e9rieure \u00e0 celle du spectre visible et qu\u2019il devait donc exister une forme de lumi\u00e8re invisible.<\/p><\/blockquote>\n

Comme les infrarouges se situent juste en dehors du spectre visible, ils peuvent \u00eatre plus facilement ressentis comme de la chaleur. L\u2019\u00e9nergie thermique d\u00e9gag\u00e9e naturellement par les objets est ce qui peut \u00eatre d\u00e9tect\u00e9 et mesur\u00e9. Les IR peuvent \u00eatre mesur\u00e9s \u00e0 l\u2019aide de thermom\u00e8tres sans contact ou IR. En pointant simplement un thermom\u00e8tre infrarouge sur un objet, l\u2019\u00e9nergie thermique \u00e9mise est capt\u00e9e par le capteur et convertie en un signal \u00e9lectrique; ce signal est ensuite affich\u00e9 sous forme de relev\u00e9 de temp\u00e9rature.<\/p>\n

Presque tous les objets d\u00e9gagent non seulement de l\u2019\u00e9nergie thermique \u00e9mise, utilis\u00e9e pour d\u00e9terminer les mesures IR, mais \u00e9galement de l\u2019\u00e9nergie r\u00e9fl\u00e9chie et transmise. La seule exception \u00e0 cette r\u00e8gle est une surface corporelle noire qui \u00e9met 100% d\u2019\u00e9nergie thermique sans r\u00e9flexion ni transmission d\u2019\u00e9nergie. L\u2019\u00e9nergie r\u00e9fl\u00e9chie et transmise de la plupart des objets \u00e0 mesurer doit \u00eatre prise en compte afin d\u2019obtenir des mesures IR pr\u00e9cises.<\/p>\n

Le concept d\u2019\u00e9missivit\u00e9 fait r\u00e9f\u00e9rence au rapport de l\u2019\u00e9nergie thermique \u00e9mise par un objet sur celle d\u2019un corps noir. Un corps noir a une \u00e9missivit\u00e9 de 1 puisqu\u2019il n\u2019\u00e9met que de l\u2019\u00e9nergie thermique; en comparaison, l\u2019or poli a une \u00e9missivit\u00e9 d\u2019environ 0,02. Cela indique que l\u2019or poli absorbera 2% et refl\u00e8tera 98% de l\u2019\u00e9nergie thermique. L\u2019\u00e9missivit\u00e9 peut varier en fonction de la composition du mat\u00e9riau et de la temp\u00e9rature, mais la plupart des mat\u00e9riaux organiques, ainsi que des surfaces rugueuses ou peintes, ont une \u00e9missivit\u00e9 de 0,95 qui peut \u00eatre utilis\u00e9e pour compenser les mesures IR.<\/p>\n

Une soci\u00e9t\u00e9 de restauration a contact\u00e9 Hanna Instruments pour demander une solution rapide permettant de mesurer les plats pr\u00e9par\u00e9s. En raison de leurs exigences en mati\u00e8re de lecture rapide, pr\u00e9cise et non invasive de la temp\u00e9rature, Hanna a sugg\u00e9r\u00e9 le thermom\u00e8tre \u00e0 infrarouge et \u00e0 contact pour l\u2019industrie alimentaire \u2013 HI99556.<\/p>\n

Avec un temps de r\u00e9ponse d\u2019environ une seconde, une plage de mesure de -10 \u00e0 300 \u00b0 C et une compensation d\u2019\u00e9missivit\u00e9 fixe de 0,95, la soci\u00e9t\u00e9 de restauration s\u2019est dite heureuse de pouvoir surveiller rapidement la temp\u00e9rature d\u2019une large gamme de leurs plats. \u00c0 l\u2019occasion, la soci\u00e9t\u00e9 de restauration souhaitait effectuer des mesures internes en plus des mesures IR de surface. Le HI99556-00 est fourni avec la sonde \u00e0 thermistance HI756PW d\u00e9tachable pour la p\u00e9n\u00e9tration dans les semi-solides et a une pr\u00e9cision de \u00b1 0,5 \u00b0 C. Lors du choix d\u2019un thermom\u00e8tre infrarouge, la soci\u00e9t\u00e9 a \u00e9galement pris en compte le rapport distance \/ objet du thermom\u00e8tre.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Notre solution<\/h3>\n

Le rapport distance \/ point du HI99556-00 est de 3: 1, ce qui signifie que le diam\u00e8tre de la surface mesur\u00e9e correspond au tiers de la distance entre le thermom\u00e8tre et l\u2019objet. Ils tenaient g\u00e9n\u00e9ralement le thermom\u00e8tre \u00e0 environ 12 pouces de la nourriture et avaient ainsi une zone de mesure d\u2019environ 4 pouces. La soci\u00e9t\u00e9 de restauration s\u2019est sentie assur\u00e9e et reconnaissante que leurs lectures IR \u00e9taient exactes et discr\u00e8tes pour leurs aliments pr\u00e9par\u00e9s.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Presque tous les objets d\u00e9gagent non seulement de l’\u00e9nergie thermique \u00e9mise, qui est utilis\u00e9e pour […]<\/p>\n","protected":false},"author":14,"featured_media":4852,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[391],"tags":[],"class_list":["post-155454","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aliments"],"yoast_head":"\nMesure de la temp\u00e9rature des aliments pr\u00e9par\u00e9s - 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