Devices for rapid temperature detection
OwnerHans O. Ribiinventor
Life of this patent
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Abstract
Temperature probes are provided comprising a porous or permeable substrate into which is absorbed at least at the surface a diyne monomer. The absorption is achieved by employing a solution of the diyne monomer in a solvent which is transported by the solid substrate. After impregnation of the substrate, the diyne is polymerized to provide a blue product, which upon being heated above a transition temperature turns to red. Various substrates and devices may be employed for a variety of situations requiring a determination of the occurrence of a particular minimum temperature.
Claims20
A temperature monitoring device comprising:
- a substrate having a surface;
- and
- a region of said substrate proximal to said surface of said substrate
- comprising a diacetylene polymer having at least one non-oxo carbonyl group and having a transition temperature in the range of 25.degree.-300.degree. C. resulting in a change from blue to red, said diacetylene polymer resulting from impregnation of solution comprising diacetylene monomer permeating said substrate, evaporation of solvent from said solution permeated in said substrate, and irradiating said region to polymerize said diacetylene monomer.
A temperature monitoring device comprising:
- a plastic or cellulosic entity having a sharp end;
- and
- a region of said substrate proximal to said surface of said substrate
- comprising a diacetylene polymer having at least one non-oxo carbonyl group and having a transition temperature in the range of 25.degree. to 300.degree. C. resulting in a change from blue to red, said diacetylene polymer resulting from impregnation of solution comprising diacetylene monomer permeating said substrate, evaporating the solvent of said solution and irradiating said region, said region being proximal to said sharp end.
A temperature monitoring device comprising:
- a metal shaft having a first end;
- and
- a plastic coating of at least a portion Of said metal shaft, said portion positioned at other than said first end comprising a diacetylene polymer having a transition temperature in the range of 25.degree. to 300.degree. C. resulting in a change from blue to red, said diacetylene polymer resulting from impregnation of solution comprising diacetylene monomer permeating said coating, evaporation of solvent from said solution permeated in said coating, and irradiating said coating to polymerize said diacetylene monomer.
A temperature monitoring device comprising:
- a substrate having a surface;
- and
- a region of said substrate proximal to said surface of said substrate comprising a diacetylene polymer having at least one non-oxo carbonyl group and having a transition temperature in the range of 25.degree.-300.degree. C. resulting in a change from blue to red, said diacetylene polymer resulting from coating said substrate with a dispersion of plastic in a solvent to provide a plastic coating;
- evaporating said solvent from said coating;
- contacting said coating with a solution comprising diacetylene monomer for a time sufficient for said solution to permeate said coating to a desired depth, irradiating said substrate for sufficient time to polymerize at least a portion of said diacetylene monomer to from a blue polymer.
In a method of cooking meat on a grill, where said meat is placed on the grill over a heating source and cooked until foodborne pathogens are killed, the improvement which comprises:
- not later than during cooking of said meat, inserting into said meat a temperature monitoring device comprising:
- a plastic or cellulosic entity having a sharp end;
- and
- a region of said substrate proximal to said surface of said substrate
- comprising a diacetylene polymer having at least one non-oxo carbonyl group and having a transition temperature of about 155.degree. F. resulting in a change from blue to red, said diacetylene polymer resulting from impregnation of solution comprising diacetylene monomer permeating said substrate, evaporating the solvent of said solution and irradiating said region, said region being proximal to said sharp end;
- and
- continuing cooking said meat until said region turns red.
Dependencies are inferred from the claim text.