Temperature Control Systems in the Food Industry
An uninterrupted cold chain, a sufficiently high temperature during processing, and a constant temperature during fermentation – it is evident that temperature is an essen-tial part of many processes in the food industry. However, in addition to these appar-ent applications, there are many other processes where the temperature is important. They range from testing and calibrating flow sensors, to pre-temperature-conditioning individual ingredients when developing new recipes, to maintaining a constant tempera-ture in water baths. Without precise temperature management in the manufacturing and processing procedures, chocolate, for example, would lose everything we love it for.