Abstract: Sensor stations and related systems and methods to monitor and measure properties of food products in food processing structures such as cure rooms, smokehouses, ovens, and related structures. The sensor stations allow real-time, local collection of product properties and their surrounding environmental conditions in order to improve efficiency, reduce product waste and guesswork, and to provide data-based analysis for decision making. Sensor stations can be mounted to food supports and can be in electronic communication with each other and with intermediate nodes that provide a connection to other external computing devices that provide analysis and alerts to users and technicians. Various non-destructive modeling systems for determining water activity and pH of changing products are also provided.

Abstract: Techniques are described herein for displacing liquid away from a signal path of sonic signals in a signal anemometer. A sonic anemometer may include a membrane positioned between a sonic transducer and the open environment. The membrane may be formed of a hydrophobic material that repels the liquid. The membrane may also include a plurality of pores that impede the flow of liquid through the membrane but enables sonic signals to pass through the membrane. The sonic anemometer may also include a reflector that displaces liquid away from the signal path of the sonic anemometer. The reflector may include one or more pores that wick liquid away from the signal path.

Abstract: Methods and system for determining water activity of a sample material are disclosed in which a sample material is positioned in a water activity measurement device, a plurality of water activity values of the sample material are measured at a respective plurality of points of time, with the plurality of points in time preceding an equilibrium state of the water activity of the sample material, the plurality of water activity values over time are log-transformed, a trendline of the plurality of water activity values over time is calculated, and the trendline is extrapolated to determine an extrapolated water activity value of the sample material at the equilibrium state. These methods and systems can decrease the time needed to determine the water activity of the sample by reliably predicting and estimating water activity well before equilibrium is reached in the measurement chamber.

Abstract: Systems and methods include testing the weight and water activity of a product at different times and using those measurements to track changes in the water content/water weight and non-water content/non-water weight in the product. These can be useful to detect anomalous activities or batches of processed product, such as when portions of a product are being stolen or improperly altered or wasted. Plant operators can track properties of a product as the product undergoes processing to detect stages and areas in which problems occur and can thereby improve plant and operator efficiency.

Abstract: A complex dielectric sensor includes at least two voltage dividers to measure voltage amplitudes in a circuit of at least two impedances connected to a transducer probe. The impedances are configured to reduce amplification of raw error using relatively simple geometric calculations based on mapping the voltage amplitudes as a pair of intersecting circles in a complex admittance space. Instrument sensitivity can be optimized by selecting impedances with moduli in the complex admittance space that are similar in magnitude to the modulus of the sample admittance and by selecting impedances that cause characteristic directions of the voltage dividers (relative to the sample admittance in the complex admittance space) to be oriented as close to perpendicular to each other as possible.

Abstract: Methods and systems for correction of water content measurements include determining an apparent water content measurement of a sample material while the sample material is dried in ambient vapor pressure conditions, determining a correction value that represents a relationship between the apparent water content and the vapor pressure, and correcting the apparent water content measurement based on the correction value. These methods and systems can reduce cost, measurement time, and error in water content measurement for products that lose water over time, such as while being dried or cured.

Abstract: Sensor stations and related systems and methods to monitor and measure properties of food products in food processing structures such as cure rooms, smokehouses, ovens, and related structures. The sensor stations allow real-time, local collection of product properties and their surrounding environmental conditions in order to improve efficiency, reduce product waste and guesswork, and to provide data-based analysis for decision making. Sensor stations can be mounted to food supports and can be in electronic communication with each other and with intermediate nodes that provide a connection to other external computing devices that provide analysis and alerts to users and technicians. Various non-destructive modeling systems for determining water activity and pH of changing products are also provided.

Abstract: Water activity measurement systems and methods for determining water activity of material samples in a test environment under controlled temperature and pressure conditions. The gas pressure in a test chamber is reduced or held constant while sample temperature is simultaneously tracked. The water activity of the sample can be determined by detecting the boiling point of the sample, at reduced pressure, over time, and calculating water activity using the atmospheric pressure and the saturation vapor pressure at the boiling temperature. The boiling point can be determined by observing an inflection point in the sample temperature over time, and the pressure and temperature at the onset of boiling can be determined at an intersection of trend lines extending from substantially linear intervals of temperature recordings over time.

Abstract: Systems and methods include testing the weight and water activity of a product at different times and using those measurements to track changes in the water content/water weight and non-water content/non-water weight in the product. These can be useful to detect anomalous activities or batches of processed product, such as when portions of a product are being stolen or improperly altered or wasted. Plant operators can track properties of a product as the product undergoes processing to detect stages and areas in which problems occur and can thereby improve plant and operator efficiency.

Abstract: Sensor stations and related systems and methods to monitor and measure properties of food products in food processing structures such as cure rooms, smokehouses, ovens, and related structures. The sensor stations allow real-time, local collection of product properties and their surrounding environmental conditions in order to improve efficiency, reduce product waste and guesswork, and to provide data-based analysis for decision making. Sensor stations can be mounted to food supports and can be in electronic communication with each other and with intermediate nodes that provide a connection to other external computing devices that provide analysis and alerts to users and technicians. Various non-destructive modeling systems for determining water activity and pH of changing products are also provided.

Abstract: Methods and system for determining water activity of a sample material are disclosed in which a sample material is positioned in a water activity measurement device, a plurality of water activity values of the sample material are measured at a respective plurality of points of time, with the plurality of points in time preceding an equilibrium state of the water activity of the sample material, the plurality of water activity values over time are log-transformed, a trendline of the plurality of water activity values over time is calculated, and the trendline is extrapolated to determine an extrapolated water activity value of the sample material at the equilibrium state. These methods and systems can decrease the time needed to determine the water activity of the sample by reliably predicting and estimating water activity well before equilibrium is reached in the measurement chamber.

Abstract: Water activity measurement systems and methods for determining water activity of material samples in a test environment under controlled temperature and pressure conditions. The gas pressure in a test chamber is reduced or held constant while sample temperature is simultaneously tracked. The water activity of the sample can be determined by detecting the boiling point of the sample, at reduced pressure, over time, and calculating water activity using the atmospheric pressure and the saturation vapor pressure at the boiling temperature. The boiling point can be determined by observing an inflection point in the sample temperature over time, and the pressure and temperature at the onset of boiling can be determined at an intersection of trend lines extending from substantially linear intervals of temperature recordings over time.

Abstract: A complex dielectric sensor includes at least two voltage dividers to measure voltage amplitudes in a circuit of at least two impedances connected to a transducer probe. The impedances are configured to reduce amplification of raw error using relatively simple geometric calculations based on mapping the voltage amplitudes as a pair of intersecting circles in a complex admittance space. Instrument sensitivity can be optimized by selecting impedances with moduli in the complex admittance space that are similar in magnitude to the modulus of the sample admittance and by selecting impedances that cause characteristic directions of the voltage dividers (relative to the sample admittance in the complex admittance space) to be oriented as close to perpendicular to each other as possible.

Abstract: Sensor stations for horticulture and other plant cultivation which include a base housing and a vertically-oriented sensor configured to measure properties of a plant substrate material. Some sensor stations have a set of finger portions or support arms to orient and retain the substrate material relative to the sensor station. Sensors are more reliably and consistently positioned within plant substrates when using the sensor stations. The sensor stations also have features improving resistance to damage or interference from fluids and debris. The sensor station is electrically connectable to a network and other sensor stations to more efficiently and securely transfer measurement data and instructions.

Abstract: Sensor stations and related systems and methods to monitor and measure properties of food products in food processing structures such as cure rooms, smokehouses, ovens, and related structures. The sensor stations allow real-time, local collection of product properties and their surrounding environmental conditions in order to improve efficiency, reduce product waste and guesswork, and to provide data-based analysis for decision making. Sensor stations can be mounted to food supports and can be in electronic communication with each other and with intermediate nodes that provide a connection to other external computing devices that provide analysis and alerts to users and technicians. Various non-destructive modeling systems for determining water activity and pH of changing products are also provided.

Abstract: Techniques are described herein for displacing liquid away from a signal path of sonic signals in a signal anemometer. A sonic anemometer may include a membrane positioned between a sonic transducer and the open environment. The membrane may be formed of a hydrophobic material that repels the liquid. The membrane may also include a plurality of pores that impede the flow of liquid through the membrane but enables sonic signals to pass through the membrane. The sonic anemometer may also include a reflector that displaces liquid away from the signal path of the sonic anemometer. The reflector may include one or more pores that wick liquid away from the signal path.

Abstract: Techniques are described herein for displacing liquid away from a signal path of sonic signals in a signal anemometer. A sonic anemometer may include a membrane positioned between a sonic transducer and the open environment. The membrane may be formed of a hydrophobic material that repels the liquid. The membrane may also include a plurality of pores that impede the flow of liquid through the membrane but enables sonic signals to pass through the membrane. The sonic anemometer may also include a reflector that displaces liquid away from the signal path of the sonic anemometer. The reflector may include one or more pores that wick liquid away from the signal path.

Abstract: Apparatus, devices, systems, and techniques are disclosed herein to manage digital data generated as part of a manufacturing process. A data management device may be operatively coupled to one or more instruments via cables connected to data ports provided in the instruments. The data management device may be configured to communicate with the instruments via these wired connections. The data management device may be network-enabled such that it is capable of communicating with servers and/or remote computing devices via a network. Upon executing a test, the data management device may collect the data from the instruments and form a digital record. The digital record may include measurement information and compliance information associated with the test that was performed. The data management device may be configured to store the digital record or the test data.