Study on temperature monitoring and control system for beef jerky production

• Main Authors: YANG,YU-WEI, 楊育偉
• Other Authors: Chung-Biau Chiou
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/wz25wj

碩士 === 中州科技大學 === 機械與自動化工程系 === 107 === When the beef jerky is processed, due to the large water content, it is not conducive to long-term preservation. This article will study the beef jerky process and explore the production process of the beef jerky which has longer shelf life. The research content includes ingredients, moisture and temperature control. The beef jerky might produce excess water during the packaging process, which not only fastens the deterioration rate of the beef jerky, but also causes quality falling in it. To prevent this from happening, cooling the beef jerky is a necessary step before the beef jerky is packaged. The traditional cooling method for beef jerky is keeping the air conditioner running, and the finished beef jerky is placed in the cooling room until the temperature of it reaches the preset temperature of 25 °C before being packaged. When the program is mass-produced, the beef jerky that enters the cooling room firstly will have a decrease in water content and water activity, which will affect the taste. In this study, the microcontroller design "temperature monitoring system" was used to read the temperature of the beef jerky in the cooling room through the RF wireless module, in this way, manufacturers can instantly know the temperature of the beef jerky and avoid missing the best time of packaging. On the contrary, when the quantity of output is small, the study uses the mobile water-cooled gas instead of the air conditioner to perform small-ranged cooling. It is found from the experimental results that although the cold room area of the method is small, the small-ranged cooling has high efficiency, which leads to the effect of saving energy. This production process makes the quality of beef jerky better and more stable.