Economical High-Temperature Water Bath Control and Monitoring with a Sous Vide Cooking Device

• Autores: Thomas R. Rybolt, Robert C. Mebane
• Localización: Journal of chemical education, ISSN 0021-9584, Vol. 95, Nº 8, 2018, págs. 1402-1405
• Idioma: inglés
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• Resumen

  • A low-cost alternative to the typical scientific laboratory water bath or a hot plate stirrer water bath is proposed. Readily available immersion circulators have been developed for sous vide cooking. These precision cookers are designed to maintain water at an exact temperature and thus are well-suited for the similar laboratory requirements of a stirred water bath. It was found that these devices can maintain a laboratory water bath within ±0.1 °C.