Designing a wireless temperature measurement sensor for meat processing

It took over 3 years to design an accurate and reliable temperature measurement sensor for the meat processing industry.  Frequency of operation, product enclosure and data collection methods were carefully designed to accommodate the harsh conditions these wireless temperature measurement sensors operate in.

The frequency of operation needed to be chosen carefully.   The meat processing oven is basically a giant metal box.  The higher frequencies have a hard time going through metals and liquids at low power or have problems with longer distance of travel.  433 MHz was chosen for the frequency of operation to allow for the clearest signals in the environment it operates in.

A New Standard in Meat Processing:  Wireless Temp Measurement

The FDA requires that the internal temperature of meat be measured once every minute during meat processing and cooking.  This is to ensure that the meat is cooked to the proper temperature and also cooled at the correct rate.  Traditional methods of doing this include either inserting a cabled thermocouple or a meat thermometer into the product.  The problem with the cabled thermocouples is the fact that they have cables.  These greatly restrict their ability to move around in the cramped industrial ovens and are also a weak point that is susceptible to breaking.  The problem with the meat thermometer is that it has to be manually checked, which means opening the oven to check.  Matrix Product Development has spent the last three years developing and producing a wireless solution for meat processing.

Dave Pulvermacher's thoughts on Wyze Temp - Wireless Temperature Sensor

Wyze Temp Sound Recording