Temperature
measurement at the core of fresh filled pasta is not trivial and the
wrong placement of the temperature sensor may give wrong information.
Lethality values, calculcated in PU (Pasteurisation Units), obtained from a wrong placement are generally
greater than the expected.
The temperature sensor is generally at 2-3 mm from the tip and this
sensitive part should be at the core of the filling. More, although
stainless steel is not among the best heat conductors, some heat is
conducted from the tip or the body of the probe.
It is very important that the tip doesn't exit from the pasta to
avoid to measure the ambient temperature and not the filling
temperature and get PUs values greater than the expected.
More
than one piece of product should be stuck on the probe if the probe
is much longer than the piece of fresh filled pasta in order to cove
most of the probe.
P-Micro
series fits this application thanks to fast response time, very
important for processes lasting from 90 to 180 seconds and small size when there are narrow spaces for instrumentation.