Atualmente as indústrias alimentícias brasileiras estão trabalhando para a conservação de energia, principalmente no setor industrial, com o uso de tecnologias mais eficientes voltadas para esta necessidade. Nesse sentido, a reestruturação tecnológica traz o desenvolvimento de novos produtos, reduzindo os gastos com energia e os impactos ambientais associados ao interesse dos consumidores na garantia e qualidade dos alimentos. No que se referem a alimentos assados, muitas indústrias usam forno tipo túnel. Sendo assim, entender o comportamento térmico de tais fornos é crucial para os programas que visam aperfeiçoar o controle dos gastos com energia, tanto quanto avaliar os impactos ambientais associados ao consumo dela e assim garantir a competitividade, cujo principal requisito é a produção de alimentos com qualidade de maneira sustentável. Dentro deste contexto, este trabalho teve como objetivo monitorar o perfil de temperatura em um forno tipo túnel de uma mini linha experimental de produção de biscoitos em tempo real, utilizando sensores de temperatura acoplados a um sistema de comunicação sem fio. A metodologia desenvolvida usa um sistema de aquisição de dados, no qual seis sensores termopar tipo K foram distribuídos em três zonas de aquecimento do forno. Estes termopares foram conectados a um dispositivo eletrônico denominado AD595 que fez o condicionamento do sinal e a saída do mesmo, a qual estava conectada a um sistema de transmissão que usa o protocolo Zigbee. Este protocolo Zigbee foi controlado por um software na linguagem Visual Basic versão 6.0. Os resultados obtidos mostraram que tal metodologia permitiu monitorar as temperaturas em tempo real das seis diferentes zonas de aquecimento do forno, permitindo assim obter o perfil ideal para cozimento. / Currently Brazilian food industries are working to conserve energy, especially in the industrial sector with the use of more efficient technologies for this need. In this sense, the technological restructuring brings the development of new products, reducing energy costs and environmental impacts associated with consumer interest in quality assurance and food. As they relate to baked goods, many industries use tunnel kiln type. Therefore, to understand the thermal behavior of such furnaces is crucial for programs aimed at improving the control of energy expenditure as much as evaluating the associated environmental impacts her consumption and thus ensure competitiveness whose main requirement is the production of quality food sustainably. Within this context, this study aimed to monitor the temperature profile in an oven of an experimental mini biscuit production line in real time, using temperature sensors coupled to a wireless communication system type tunnel. The methodology developed uses a data acquisition system, in which six K-type thermocouple sensors were divided into three heating zones of the furnace. These thermocouples were connected to an electronic device called AD595 which made the signal conditioning and output the same, which was connected to a transmission system that uses the Zigbee protocol. This Zigbee protocol was controlled by software in visual basic language version 6.0. The results obtained showed that this methodology allowed monitor the temperatures in real time the six different heating zones of the furnace, thus allowing optimal for cooking profile.

Atualmente as indústrias alimentícias brasileiras estão trabalhando para a conservação de energia, principalmente no setor industrial, com o uso de tecnologias mais eficientes voltadas para esta necessidade. Nesse sentido, a reestruturação tecnológica traz o desenvolvimento de novos produtos, reduzindo os gastos com energia e os impactos ambientais associados ao interesse dos consumidores na garantia e qualidade dos alimentos. No que se referem a alimentos assados, muitas indústrias usam forno tipo túnel. Sendo assim, entender o comportamento térmico de tais fornos é crucial para os programas que visam aperfeiçoar o controle dos gastos com energia, tanto quanto avaliar os impactos ambientais associados ao consumo dela e assim garantir a competitividade, cujo principal requisito é a produção de alimentos com qualidade de maneira sustentável. Dentro deste contexto, este trabalho teve como objetivo monitorar o perfil de temperatura em um forno tipo túnel de uma mini linha experimental de produção de biscoitos em tempo real, utilizando sensores de temperatura acoplados a um sistema de comunicação sem fio. A metodologia desenvolvida usa um sistema de aquisição de dados, no qual seis sensores termopar tipo K foram distribuídos em três zonas de aquecimento do forno. Estes termopares foram conectados a um dispositivo eletrônico denominado AD595 que fez o condicionamento do sinal e a saída do mesmo, a qual estava conectada a um sistema de transmissão que usa o protocolo Zigbee. Este protocolo Zigbee foi controlado por um software na linguagem Visual Basic versão 6.0. Os resultados obtidos mostraram que tal metodologia permitiu monitorar as temperaturas em tempo real das seis diferentes zonas de aquecimento do forno, permitindo assim obter o perfil ideal para cozimento. / Currently Brazilian food industries are working to conserve energy, especially in the industrial sector with the use of more efficient technologies for this need. In this sense, the technological restructuring brings the development of new products, reducing energy costs and environmental impacts associated with consumer interest in quality assurance and food. As they relate to baked goods, many industries use tunnel kiln type. Therefore, to understand the thermal behavior of such furnaces is crucial for programs aimed at improving the control of energy expenditure as much as evaluating the associated environmental impacts her consumption and thus ensure competitiveness whose main requirement is the production of quality food sustainably. Within this context, this study aimed to monitor the temperature profile in an oven of an experimental mini biscuit production line in real time, using temperature sensors coupled to a wireless communication system type tunnel. The methodology developed uses a data acquisition system, in which six K-type thermocouple sensors were divided into three heating zones of the furnace. These thermocouples were connected to an electronic device called AD595 which made the signal conditioning and output the same, which was connected to a transmission system that uses the Zigbee protocol. This Zigbee protocol was controlled by software in visual basic language version 6.0. The results obtained showed that this methodology allowed monitor the temperatures in real time the six different heating zones of the furnace, thus allowing optimal for cooking profile.

<p dir="ltr">Transportation and energy production industries strongly rely on improvements in gas turbine performance. The quantification of these improvements is dependent on the accuracy of the measurements performed during testing. An increase of 0.5\% in efficiency is sufficient to secure a new development program worth millions of dollars, but in the case of temperature measurements, uncertainties below 0.5 K are required, which presents a challenge. This work selects heat flux estimation and total temperature measurement uncertainties as major contributors for efficiency uncertainty.</p><ul><li>Heat flux measurements are critical to evaluate the impact on the efficiency. Additionally, thermal fatigue in turbine airfoils defines the life cycle of the engine core. This work performs an estimation of the heat transfer via a simplified numerical model that uses infrared (IR) measurements in the surface of the casing to predict the temperature of the passage wall. The model is validated with real cool-down data of the turbine to yield results within a 10\% of the actual temperature.</li><li>Total temperature measurement suffers from errors due to heat transfer effects in the probe. Two dominant sources of errors are convection and conduction between the thermocouple wires, the probe support, and the flow. These effects can be treated in two different categories: the velocity error, created by a non-isentropic reduction of the flow velocity upstream the thermocouple junction, and the thermal equilibrium effects between the junction and the probe support, involving heat transfer through the wire to the shield and the probe stem due to temperature differences between each component (the so-called \emph{conduction error}). An open jet stand is used to evaluate the effects of velocity error at various Mach numbers. The conduction error is addressed with the design and manufacturing of dual-wire thermocouple probes. The readings from two wires with different length-to-diameter ratios are used to correct for the flow total temperature. This probe yielded a recovery factor of 0.99 +/- 0.01 at Mach 0.6.</li></ul><p></p>