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This article describes a new humidity sensor using the technique of differential thermal analysis (DTA). The energy of water vaporisation is estimated via the measurement of the Seebeck voltage of miniature thermocouples used in differential mode on a Peltier module causing condensation from the ambient air. This sensor uses the sensitivity of alloys V2VI3 containing [Bi, Te, Sb, Se], 400‐440μV.K^–1. Experimental measurements have been performed in a climatic chamber at constant temperature. The time variation of the differential Seebeck voltage with relative humidities H_R varying from 10 to 90 per cent makes it possible to identify with precision the point of water evaporation. For each value of the relative humidity, it is directly a function of the condensate mass. The integration of these curves over time makes it possible to calculate the energy of vaporisation and the condensate mass.

In this work an original humidity sensor is described. It is based on the study of Seebeck voltage evolution during the water evaporation of a micro‐module Peltier (MMP). The measurement principle is to detect (after cooling) the small temperature decrease created when total water evaporation occurs over the MMP. All the active thin layers of the sensor are made from (Bi₂Te₃)_0.9(Bi₂Se₃)_0.1 (N) films and (Bi₂Te₃)_0.25(Sb₂Te₃)_0.75 (P) films flash evaporated. Experimental measures were performed in a climatic chamber for several values of relative humidity (50 to 90 per cent). The phenomenon (evaporation) appears after a delay time τ. This delay time is the response time of the sensor. Therefore it is possible to draw the evaporation delay time as a function of relative humidity.

In this paper, we propose a new way for the determination of a_w in fresh and salt meat. The principle is founded on the analysis of a small air volume inside the product. First we describe the fundamental definition of water activity, the state‐of‐the‐art of commercial a_w meters, the effects of a_w on microbiology in food. In the second step, after a description of the sensor, the principle and the procedure of measurement are explained. The measurements of a_w are realized in meat at different stages of drying. Reproducibility and the temperature effect are particularly analyzed.

This document presents the study of a one‐dimensional thermal inclinometer based on free convection.

A micromachined one is used. The sensitivity of the sensor is optimized in a close chamber containing CO2 gas under pressure.

By using this type of sensor in a close chamber containing CO2 gas under pressure, the sensitivity increase and the response time decrease when the pressure increase. High resolution will be achieved.

High shock reliability.

Measuring μg acceleration.

Low cost production.