In the process of food production, transportation, storage and sales, it is very important to carry out special protection treatment for food. Of course, in this process, human error will inevitably occur, but reasonable technical adjustments can ensure that errors occur with the smallest probability as much as possible.
Controlling food safety and quality strictly is of utmost importance, and the emergence of thermal imaging cameras has solved this problem. Thermal imaging technology has been proven to play a very important role in strengthening the control of food safety standards in terms of cost and timeliness.
Thermal imaging technology is an important quality assurance tool. The control and monitoring of the quality and safety of cooked meat products is one of the important uses of thermal imaging technology. For example, a long-term camera can record temperature changes of chicken placed in a conveyor oven. When thermal imaging video cameras can be used for this purpose, at the same time it can be used for automated non-touch temperature measurement and inspection. The most important advantage of using a thermal imaging video camera is that all inspections can be performed quickly without touching the equipment, which greatly reduces the occurrence of equipment production interruptions.
From the perspective of the producer, the plant equipment manager is very familiar with the benefits of using thermal imaging technology in the preventive maintenance of equipment dependencies. Through the accurate detection of equipment, this technology can be used to take appropriate maintenance measures before the equipment is damaged. Therefore, it can reduce the downtime of the equipment to reduce the economic loss caused by the failure. The cost of equipment shutdown and maintenance is equivalent to 5% of the production line's productivity, and some can even reach 20%. Improving production efficiency and reducing equipment failure rates are challenges faced by every production team.
Thermal imaging video cameras improve food safety in an environmentally friendly way, mainly because thermal imaging technology can effectively limit the current energy consumption rate. In the UK, the catering industry occupies the fourth place in industrial energy consumption. In 2010, the industry consumed nearly 37 terawatt-hours (its energy consumption is sufficient for 125,000 households for 15 years) and released nearly 11 million tons of carbon dioxide into the atmosphere. The use of thermal imaging technology can reduce these indicators as much as possible.
