Infrared analyzer
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During R&D stage, King Son uses infrared analyzer to analyze the heat and heat dissipation of the components, as well as the convection of the evaporator and condenser to find the best component placement location.
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The infrared analyzer can also be used in the process of aging beef. Through the infrared analyzer, the temperature changes on the surface and in the center of the aged meats during aging process can be observed.
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The photo shows, during the aging process, the center in the raw fish fillets will have a slight heat that means the sweetness of the fillets will increase. When the slight heat of the fillets is stopped, the sweetness of the fillets will not continue to increase, which is the phenomenon that King Son obtained and proved in the raw fish fillets aging experiment.
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The fish cuts in the photo are the belly and middle abdomen of the black tuna.
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Use Infrared Temperature Camera to take the photos of black tuna’s temperature changes during drying aging process.
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Picture 13: Through the infrared analyzer, the temperature changes on the surface and in the center of the aged tuna fillets during aging process can be observed.
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The correspondent table between aging time, water loss percentage, sweetness and central temperature of Tuna raw fish fillets (sashimi)
| Fatty belly (Otoro) | Mid-belly (Chutoro) | Red meat (AKAMI) | ||||||
| Water loss % | Sweetness (°Bx) | Central temp. | Water loss % | Sweetness | Central temp. | Water loss % | Sweetness | Central temp. |
| (°Bx) | (°Bx) | |||||||
|
0% |
11 |
|
0% |
19.4 |
|
0% |
12.4 |
|
|
0% |
21 |
|
0% |
21 |
|
0% |
21.3 |
-3.2℃/26.24℉ |
|
2.50% |
14.6 |
|
0.80% |
18 |
|
1.10% |
24.3 |
-2.0℃/28.40℉ |
|
|
20.8 |
|
|
21.6 |
|
|
23.3 |
-1.9℃/28.58℉ |
|
2.90% |
20.5 |
|
0.80% |
16.8 |
|
1.90% |
19.7 |
-1.7℃/28.94℉ |
|
5.50% |
20.2 |
2.6℃/36.68℉ |
1.70% |
20.5 |
0.5℃/32.90℉ |
5.10% |
28.4 |
-0.1℃/31.82℉ |
|
6.40% |
20.2 |
2.5℃/36.50℉ |
2.20% |
24.1 |
0.3℃/32.54℉ |
5.70% |
25.4 |
-0.2℃/31.64℉ |
|
6.40% |
20.1 |
1.3℃/34.34℉ |
2.60% |
28.7 |
2.6℃/36.68℉ |
7.60% |
26 |
0℃/32.00℉ |
|
6.80% |
12.5 |
0.7℃/33.26℉ |
3.90% |
23.5 |
0.6℃/33.08℉ |
9.20% |
24.1 |
0.1℃/32.18℉ |
|
7.20% |
14 |
1.4℃/34.52℉ |
3.90% |
33.2 |
0.7℃/33.26℉ |
10.30% |
31 |
0.2℃/32.36℉ |
|
12.30% |
53 |
4.2℃/39.56℉ |
6.60% |
10.7 |
2.7℃/36.86℉ |
17.30% |
23.9 |
1℃/33.80℉ |
Table 1: during the aging process, the center in the raw fish fillets will have a slight heat that means the sweetness of the fillets will increase.
