Feasibility of a Gelatin Temperature Sensor Based on Electrical Capacitance
The innovative use of gelatin as a temperature sensor based on capacitance was studied at a temperature range normally used for meat cooking (20–80 °C). Interdigital electrodes coated by gelatin solution and two sensors of different thicknesses (38 and 125 µm) were studied between 300 MHz and 900 MH...
| Main Authors: | , , , , |
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| Format: | Online |
| Language: | English |
| Published: |
MDPI
2016
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5191176/ |