High-speed infrared photography in the study of thermophysical processes in the manufacture of jelly products

Abstract

The article considers the possibilities of using infrared (IR) photography to control thermophysical processes in the production of jelly products in order to preserve their antioxidant properties. Jelly products were made on the basis of extracts of squeezed wild berries with the addition of gelatin and sugar. The prepared mixture was heated under various conditions (convective and microwave heating), controlling thermophysical processes using pyrometric sensors and a contact thermometer. Pyrometric sensors of two types were used: field measuring devices (IR camera) and point measurements (IR pyrometer), which minimize the measurement time. The use of the microwave field evenly heated the prepared mixture and stopped heating after the cessation of microwave energy. Convective heating due to thermal inertia exceeded the temperature regime for the manufacture of jelly products, which destroys antioxidants. IR photography, used for test determination of the temperature of the mixture, allows you to instantly determine not only the temperature range, but also record the distribution of thermal energy in the test medium.