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.