![]() Temperature Controllers and Transmitters from Minco Products Inc. More information on Temperature Sensors and Assemblies Thousands of models in stock for immediate shipment.Transmitter assemblies for process control and HVAC/R.RTD's in platinum, nickel, copper, and nickel-iron.Temperature Sensors and Assemblies from Minco Products Inc. Minco manufactures temperature sensors and transmitters, humidity sensors and transmitters, flexible heaters and flex-circuits with total cost of ownership (TCO) in mind toĮnsure ease of installation, the highest level of quality and reliability, compatibility to a variety of larger control systems and value-add opportunities for integration and assembly. Minco’s products have proven themselves in thousands of applications worldwide. Components that precisely fit your needsĪnd deliver extremely high performance to ensure the highest level of reliability. Minco designs and manufactures critical components for critical applications. Although tempeh can be cooked without steaming it first, steaming eliminates the slight bitter taste.We are a MINCO stocking distributor, we have thousands of sensors and transmitters IN STOCK! Finally, I steam the tempeh for about 20 minutes right after taking it out of the incubator. Although sporulation is not harmful, I like the look of clean white tempeh. I suggest taking it out right away to prevent sporulation. ![]() After 24 to 25 hours, the tempeh will be ready. As far as I know, this is normal and not detrimental to the tempeh. I also cover the containers with a towel, again, to ensure that the tempeh is heated more evenly.Īfter about 18 hours of incubation, the tempeh will start to generate its own heat raising the temperature above 31☌. This ensures that the thermocouple is not heated directly by the lamps. I place my aluminum pans on a pair of chopsticks with the temperature probe in the shadow of a pan or towel. Important: Position the thermocouple so that it is not exposed to the lamp light. I make my tempeh in 12×12 inch aluminum pans, punctured for ventilation and covered with aluminum foil, although I've also used small pyrex baking dishes covered with foil. Place the containers with the inoculated with Rhizopus oligosporus into the incubator. I used the directions for preparing the sobeans that came with the tempeh starter I bought from GEM Cultures. I also drilled some holes in the rear wall of the chamber and side walls for ventilation. The thermocouple probe sticks out of a small hole about an inch from the bottom. The lamps are mounted on the rear wall of the chamber as shown in the picture above. The following picture shows the interior of the incubator. When not in use, the lid is stored inside the incubator as shown above. It is not attached to the box in my construction. Note that model shows the incubator top lower than the side walls, however as you can see from the picture, I made the top level with the sides, which meant that the pair of rear walls did not have to be cut to 10 7/16 inches in width.Īll the pieces are all held together by screws. The incubator was designed to require very little saw work. The SketchUp model of the incubator shows how the 1×12 board should be cut. Note that a 1×12 board is actually 3/4 × 11 1/4 inches. I used a pine board because it was the cheapest. In addition to the temperature controller, thermocouple, wires, and lamps, you will need a circular saw, a drill, some screws, and a 1×12 board. I bought the temperature controller and thermocouple at an electronics surplus store for $20. The picture at left shows the tips fused together at the sensing end. The temperature sensor itself is a type-K thermocouple. The heat source is a pair of smal lightbulbs (10 watts each). The incubator maintains a temperature of 31☌ (the optimal temperature for Rhizopus oligosporus growth) inside the box. It is easy to build from my Google SketchUp model. This page describes my tempeh incubator, essentially a pine box with two lightbulbs and an industrial temperature controller. However I wanted something fool-proof, a set-and-forget incubator that would guarantee consistent results. A tempeh incubator can be as simple as a gas oven with only the pilot light on. Tempeh is made by inoculating cooked soybeans with the mold Rhizopus oligosporus and letting the mold grow in a warm environment for 24 hours, binding the soybeans in a think white matrix. A tempeh incubator is a temperature controlled enclosure for making tempeh, an Indonesian soy product.
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