Best way to measure the internal process temperature of a cooking stage: Send an RFID probe through the processing piping! Phase IV was recently featured in Food Engineering Magazine for its development of the world’s smallest RFID temperature sensor for Campbell’s Soup.
The resulting tool from their efforts: a roughly 5-mm cube that is injected into a particulate before entering the aseptic processing line in the pilot plant. As the food chunk progresses through the system to be heated, units outside the line capture the temperature data.
Read the article, The Fantastic Voyage of a Temperature Probe.