Take the temperature of a moving fluid inside a pipe without inserting a temperature probe, and get an accurate measurement through the external pipe temperature? You’ve got to be kidding. Is this some kind of a joke?
This was my first impression after spotting a new technology developed by Omega Engineering and presented in FE’s recent online Food Automation & Manufacturing Conference in the Exhibitors area (look under “Events” on the website). But I figured if anyone could pull it off, Omega could. After all, Omega wrote the book on temperature, literally speaking. I don’t think the over-1,000-page The Temperature Handbook is any longer in print, but you—like me—may have a copy of it sitting on a dusty shelf somewhere.