Abstract:
A method and system for mimicking a thermal profile of a perishable product by fabricating a thermal mimicking probe (TMP). The TMP is obtained by forming a non-perishable, substantially solid material into a predetermined mass or shape, wherein the non-perishable material, in combination with the predetermined mass or size, has a temperature retention property similar to a perishable product; sealing an entirety of the formed material with a protective covering to form a core; accommodating a temperature sensor into a sensor side of the core; forming a first insulating layer on the sensor side of the core; and forming an enclosure of a second insulating layer that covers remaining sides of the core, wherein the first insulating layer is configured as a lid to the enclosure, wherein a change in temperature of a neighboring perishable product is substantially mimicked by readings from a temperature sensor in the core.

Description:
CROSS-REFERENCE TO RELATED APPLICATION(S) 
     This application is a U.S. National Stage Filing under 35 U.S.C. 371 from International Patent Application Serial No. PCT/US2012/044999, filed Jun. 29, 2012, and published on Jan. 24, 2013 as WO 2013/012546 A1, which claims the benefit of priority U.S. Provisional Patent Application No. 61/509,029, filed Jul. 18, 2011, the contents of each of which are hereby incorporated by reference in their entireties. 
    
    
     BACKGROUND 
     Field 
     This invention relates to food temperature mimicry systems in the food storage and transportation industry. More particularly, it relates to a portable food emulator, suited for replicating a specific food product&#39;s temperature behavior. 
     Background 
     With increased health and liability concerns in the food services industry with respect to tainted or spoiled foods, and reductions in shelf life and quality, restaurants, grocery stores and food transporters have looked to sophisticated systems to monitor and control food products that are in cold storage. Typically, such systems involve tracking the temperature of the ambient air in the cold storage unit and sending an alarm if the temperature rises above an acceptable level. However, this approach does not accurately reflect the actual temperature inside the food product, the real medium that is of concern. In some companies, persons have been tasked to manually probe the product temperature (opening, probing, resealing), the performance of which, unfortunately, is known to be often falsified. Accordingly, erring on the side of caution, the food industry unnecessarily discards millions of dollars of suspect but un-spoiled food a year, putting a “tax” on the profitability of operations. Or, the food industry over-chills the products (thereby, spending millions on energy costs) to avoid concerns of spoilage. 
     Therefore, several attempts have been made in the industry to try to replicate a food proxy system for temperature monitoring, but the prior art all require certain compromises in transportability, durability and ease of operation, not to mention accuracy, expense of maintenance, etc. Accordingly, there has been a long-standing need in the food services industry for more effective solutions to these and other challenges in industry. 
     As detailed below, various system(s) and method(s) are presented that address the above concerns, thereby allowing more efficient monitoring of chilled or frozen food products&#39; temperatures to provide significant energy and cost savings in the food industry. 
     SUMMARY 
     The following presents a simplified summary in order to provide a basic understanding of some aspects of the claimed subject matter. This summary is not an extensive overview, and is not intended to identify key/critical elements or to delineate the scope of the claimed subject matter. Its purpose is to present some concepts in a simplified form as a prelude to the more detailed description that is presented later. 
     In one aspect of the disclosure, a method for mimicking a thermal profile of a perishable product by fabricating a thermal mimicking probe (TMP) is provided, comprising: forming a non-perishable, substantially solid material into a predetermined mass or shape, wherein the non-perishable material, in combination with the predetermined mass or size, has a temperature retention property similar to a perishable product; sealing an entirety of the formed material with a protective covering to form a core; accommodating a temperature sensor into a sensor side of the core; forming a first insulating layer on the sensor side of the core; and forming an enclosure of a second insulating layer that covers remaining sides of the core, wherein the first insulating layer is configured as a lid to the enclosure, wherein a change in temperature of a neighboring perishable product is substantially mimicked by readings from a temperature sensor in the core. 
     In other aspects of the disclosure, the above method is provided further comprising: placing the TMP in a container containing the perishable product, the container being a controlled temperature chamber and/or comprising chilling the core to the controlled temperature prior to placing it into the enclosure and/or wherein the first insulating layer contains a handle and is integrally attached to the core, and the insulating layers have an R value of approximately 6.4 R/inch and/or further comprising: attaching a mount to a side of the enclosure; and attaching the enclosure via the mount to a receiving bracket affixed to a surface of the controlled temperature chamber, wherein the mount enters the receiving bracket in an orientation substantially perpendicular to a side of the mount. 
     In another aspect of the disclosure, a thermal mimicking probe (TMP) device is provided, comprising: a non-perishable, substantially solid material formed into a predetermined mass or shape, wherein the non-perishable material, in combination with the predetermined mass or size, has a temperature retention property similar to a perishable product; a protective covering sealing an entirety of the formed material to form a core; a cavity in a sensor side of the core capable of housing a temperature sensor; a first insulating layer that covers a sensor-side of the core, having a data port on an exterior side of the first insulating layer; and an enclosure of a second insulating layer that covers remaining sides of the core, wherein the first insulating layer is configured as a lid to the enclosure, wherein a change in temperature of a neighboring perishable product is substantially mimicked by readings from a temperature sensor in the core. 
     In other aspects of the disclosure, the above method is provided, further comprising a temperature sensor in the temperature sensor cavity and/or further comprising a data cable connected to the data port, connecting the temperature sensor to an external logging device and/or wherein the non-perishable material is at least one of a plastic-based material, paraffin and beeswax and/or wherein the first and second insulating layers have an R value of approximately 9.6 F*ft 2 *hr/BTU and/or further comprising an integral handle disposed on an outer surface of at least the first and second insulating layers and/or wherein the perishable product is a food product and/or wherein the food product is at least one of chilled lettuce and frozen French fries and/or further comprising: a mount with defined sides attached to a side of the enclosure capable of enabling the enclosure to enter a receiving bracket in a substantially perpendicular orientation corresponding to a side of the mount and/or wherein the temperature sensor is removable and/or wherein the core is formed from at least one of plastic-based material with dimensions of approximately 8″ L×6″ W×6″ H and beeswax with dimensions approximately 4″ L×5″ W×4″ H, wherein the insulating layers are approximately 1-1.5 inches thick and/or further comprising a monitoring station coupled to the temperature sensor and/or further comprising a latch secured to at the first insulating layer and capable of coupling to the enclosure and/or further comprising a latch secured to at the enclosure and capable of coupling to the first insulating layer. 
     In another aspect of the disclosure, a method for fabricating a thermal mimicking probe (TMP) to mimic a thermal profile of a perishable product is provided, comprising: inserting a temperature probe into a container of a perishable product; measuring a first ambient temperature and first thermal response of the perishable product over a first period of time; forming a non-perishable, substantially solid material into a predetermined mass or shape, wherein the non-perishable material, in combination with the predetermined mass or size, has a thermal response profile similar to the perishable product; sealing an entirety of the formed material with a protective covering to form a core; placing a temperature sensor into a sensor side of the core; placing a first insulating layer on the sensor side of the core; forming an enclosure of a second insulating layer that covers remaining sides of the core, wherein the first insulating layer is configured as a lid to the enclosure, wherein the core, lid and enclosure form a TMP unit; measuring a thermal performance of the TMP unit as compared to a second ambient temperature and second thermal response of the perishable product over a second period of time, altering at least one of a size of the core and insulation thickness or R-factor; and utilizing an offset, if necessary, to bring the thermal performance of the TMP to substantially match one of the first and second thermal response of the perishable product. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG. 1  is a plot of measured temperatures in a box of lettuce. 
         FIG. 2  is a plot of the thermal properties of beeswax. 
         FIGS. 3A-B  are illustrations of various exemplary temperature mimic probes (TMP). 
         FIG. 4  is a blow-up illustration of another exemplary TMP. 
         FIG. 5  is a temperature plot comparison of a non-removeable core versus removable core TMP unit. 
         FIG. 6  is a temperature plot of an exemplary TMP as compared to chilled lettuce mix. 
         FIG. 7  is a temperature plot of an exemplary TMP as compared to chilled shredded lettuce. 
         FIG. 8  is a temperature plot of exemplary TMPs as compared to frozen French fries. 
         FIGS. 9A-D  are illustrations of another exemplary TMP unit and associated hardware. 
         FIGS. 10A-B  are illustrations of typical deployment scenarios for an exemplary TMP. 
         FIGS. 11A-B  are process flow diagrams showing possible implementation steps for an exemplary TMP. 
     
    
    
     DETAILED DESCRIPTION 
     The Temperature Mimic Probe (TMP) for products can be composed of a critical mass of thermally responsive material, typically enclosed inside insulation which, in combination with standard temperature sensing device (such as, thermistor, thermocouple, thermometer, etc.), can be used to mimic the internal temperature of an actual box of food, for example, lettuce or other chilled (or frozen) food products. Non-limiting examples of such food products are French fries, chicken nuggets, orange juice, fresh chicken, fish, eggs, meat, and so forth—i.e., perishable food. The exemplary TMP described below was developed for lettuce mimicking, however, other foods or perishable goods can be mimicked, as desired. 
     Depending on the type of lettuce (whole, shredded, mixed, etc.) the size and shape of the TMP unit can be altered to more accurately track the type of food product. One or more temperature probes can be inserted into the TMP to gather the temperature of the TMP. The temperature probe(s) can be connected either by wire or wireless to an external temperature logger/monitor. 
     In addition to travel trailers, where temperature variations are known to be significant, the TMP can be used in static chillers (i.e., not in transportation), such as in restaurants and wholesale storage systems, distribution centers and so forth. When the unit is chilled to the same starting temperature as the actual box of lettuce or similar food product (for example, placed in the same storage unit as the food product) the temperature reading(s) within the TMP unit will approximate that of the actual food product as surrounding air temperature changes. 
     For rapid chilling, the core (TMP unit without surrounding insulation) of the exemplary TMP can placed into a cooler/chiller, allowing it to rapidly arrive at the ambient temperature, thus avoiding typical “chilling” delay times associated with prior art systems. This aspect provides significant time savings when implementing the TMP system into a new environment, as time-to-equilibrium delays at a loading station can be significantly reduced. Also, with respect to cost savings, only multiple cores need to be purchased, rather than prior art systems that require an integrated core and enclosure unit. 
     Prior to development of a prototype, warming and cooling samples were obtained using actual boxes of lettuce in a representative functional environment, and capturing temperature data before, during, and after each warming and cooling cycle. Using this empirical data, a foundation for thermal mimic development was attained. For example, the precise dimensions of the lettuce box, type of lettuce (e.g., iceberg vs. spring blend vs. etc.), the packing style (e.g., tightly packed vs. loosely packed vs. etc.), the lettuce processing (e.g., shredded, vs. whole leaf vs. etc.), and the location of the temperature probes within the box of tested product all affect the TMP. 
       FIG. 1  is a plot of measured temperatures in a box of lettuce being warmed/cooled. Placing Type K thermocouples at various locations throughout a box of lettuce, temperatures T 1   110 , T 1   120 , and T 3   130  were captured. The test box contained both bags of shredded iceberg lettuce and bags of whole leaf spring blend lettuce. The thermocouples were placed in 3 locations: between tightly packed bags of shredded iceberg lettuce (T 1   110 ), between a bag of shredded iceberg lettuce and a bag of spring blend lettuce (T 2   120 ), and between two bags of loosely packed spring blend lettuce (T 3   130 ). A fourth thermocouple, T 4   140 , was placed outside nearby the test box of lettuce to monitor the ambient air temperature. 
     Cycling of the ambient temperature is performed in the first portion of the time line (0-300 minutes), whereas a sudden drop in ambient temperature is performed at the 300 minute interval. The temperature plots  110 - 130  demonstrate the temperature response for the respective location/bags of lettuce when exposed to ambient temperature  140 . The same measurement process could be repeated for any variety of lettuce mixes, packing configurations, or box sizes, to yield different results. As well as for different types of foods/perishable goods. It is noted here that while the exemplary embodiments are described in the context of perishable food products, the exemplary embodiments may also be applicable to non-food items, such as refrigerated medicines, chemicals, and so forth. Therefore, various modifications and changes may be made the design of the exemplary embodiments to make them suitable for other applications without departing from the spirit and scope of this disclosure. 
     Mathematical modeling was performed to formalize the empirical data into a predictable model: T L =T amb −(T amb −T 0 )e t/τ , where T L  is the temperature of the food product at a given location, T amb  is the ambient air temperature, T 0  is the initial temperature of the lettuce (which is assumed to be close to the initial temperature of the TMP) t is time and τ is the time constant. The time constant τ depends on the physical dimensions of the box of lettuce, the type of lettuce, the packing density, as well as thermal properties such as specific heat, mass density, thermal conductivity, and so forth. The thermal properties of lettuce, as well as other foods, are not well understood or well known, and published information is inconsistent at best, so experimental data can provide a solid baseline to replicate the actual temperature sensitivity of foods (noting that the packing of the food is a factor that may not be readily available). 
     By comparing the experimental data with the mathematical model, the time constants shown in Table 1 below were derived, corresponding to the various locations of the temperature monitoring as well as for the type of lettuce. Additionally, the corresponding average error values are included to indicate the accuracy of the model, when compared to actual data. The threshold for accuracy was placed at less that 2% in this instance, but can be adjusted as needed. 
     
       
         
               
               
               
               
             
           
               
                   
                 TABLE 1 
               
               
                   
                   
               
               
                   
                 Location 
                 Time constant τ 
                 Error (average) 
               
               
                   
                   
               
             
             
               
                   
                 T1 (shredded/shredded) 
                 2070.39 minutes  
                 1% 
               
               
                   
                 T2 (shredded/blend) 
                 382.70 minutes 
                 1% 
               
               
                   
                 T3 (blend/blend) 
                 254.78 minutes 
                 1% 
               
               
                   
                   
               
             
          
         
       
     
     Understanding that a TMP for lettuce mimicking should be compact, lightweight, durable, material identification is of importance. Nearly any material could work if the dimensions were not important, but this would result in large and/or heavy TMP units. For example, a block of aluminum that accurately mimics the thermal properties of a box of lettuce would be many meters across and weigh thousands of pounds. 
     Consequently, the inventor reviewed thousands materials for their thermal properties, mass density, specific heat, thermal conductivity, etc., a balance between size, weight, availability, as well as material costs. One possible material was plastic-based, for example Poly(methylmethacrylate) (PMMA), which for whole lettuce, can be configured into a block of approximately 8 inches L, by 6 inches W, by 6 inches H, enclosed with R6 insulating material of approximately 1 inch thickness. The resulting lettuce plastic-based TMP unit was approximately 12 lbs in weight with total dimensions of 10 inches L by 8 inches W by 8 inches H and was built to mimic a shipping box of shredded lettuce having dimensions of approximately 17.5 inches L, by 10.5 inches W, by 8 inches H with a weight of approximately 20 lbs. 
     Another cost-effective material that came to light was wax (natural or paraffin) particularly beeswax, which offered most of the thermal properties sought. Some research suggests some inconsistency in the thermal properties of beeswax corresponding to the species of bee producing the wax (for example, “The Thermal Properties of Beeswaxes: Unexpected Findings,” Buchwald, et al., Jan. 1, 2008, The Journal of Exploratory Biology, pgs. 121-127). However, Table 2 below details the thermal properties applied to our models, which proved to be accurate. 
     
       
         
               
               
               
               
             
               
               
               
               
             
           
               
                   
                 TABLE 2 
               
               
                   
                   
               
               
                   
                 Property 
                 Value 
                 Units 
               
               
                   
                   
               
             
             
               
                   
               
             
          
           
               
                   
                 Specific Heat 
                 3.4 
                 kJ/kg * K 
               
               
                   
                 Mass Density 
                 0.961 
                 g/cm 3   
               
               
                   
                 Thermal Conductivity 
                 0.15 
                 W/mK 
               
               
                   
                 Diffusivity 
                 0.05 
                 mm 2 /s 
               
               
                   
                   
               
             
          
         
       
     
     In preliminary models, a beeswax core encased in ⅛″ acrylic was built, surrounded by foam lining of approximately 1.5 inch thickness, also encased in ⅛″ acrylic. A thermocouple was inserted in the center of the beeswax core and testing was conducted by chilling the unit in a household refrigerator and then placing it in room temperature. 
       FIG. 2  is a plot of the thermal behavior of a prototype beeswax core as a function of minutes (X-axis) and temperature (F degs for Y-axis), when removed from a refrigerator at approximately 38 F and placed into room temperature (approximately 60 F). Initial results showed that, as compared to the lettuce temperature samples of  FIG. 1 , some minor adjustments were necessary, specifically a larger core was implemented and thicker foam was utilized. 
     Specifically, in order to reduce overall thermal conductivity of the thermal mimic, a layer of material with very low thermal conductivity (therefore very high thermal resistivity) can be used. A closed cell polyisocranurate foam bonded to a durable non-glare (white matte) aluminum facer and reflective reinforced aluminum facer was utilized in some of the embodiments, understanding that other materials may be used, as according to design preference. Polyisocranurate foam of 1 inch thickness has the thermal properties listed in Table 3 below. 
     
       
         
               
               
               
               
             
               
               
               
               
             
           
               
                   
                 TABLE 3 
               
               
                   
                   
               
               
                   
                 Property 
                 Value 
                 Units 
               
               
                   
                   
               
             
             
               
                   
               
             
          
           
               
                   
                 Specific Heat 
                 1.4 
                 kJ/kg * K 
               
               
                   
                 Mass Density 
                 0.032 
                 g/cm 3   
               
               
                   
                 Thermal Conductivity 
                 0.024 
                 W/mK 
               
               
                   
                 Diffusivity 
                 0.54 
                 mm 2 /s 
               
               
                   
                   
               
             
          
         
       
     
     Of course, other materials that are within 20-40 percent of the above values may be used, depending on what core material is used, and relative size. For example, slightly different thermal properties of a 1.5 inch Thermasheath® polyisocranurate foam insulation are displayed in Table 4 below. 
     
       
         
               
               
               
               
             
               
               
               
               
             
           
               
                   
                 TABLE 4 
               
               
                   
                   
               
               
                   
                 Property 
                 Value 
                 Units 
               
               
                   
                   
               
             
             
               
                   
               
             
          
           
               
                   
                 Specific Heat 
                 1.4 
                 kJ/kg * K 
               
               
                   
                 Mass Density 
                 0.032 
                 g/cm 3   
               
               
                   
                 Thermal Conductivity 
                 0.0225 
                 W/mK 
               
               
                   
                 Diffusivity 
                 0.50 
                 mm 2 /s 
               
               
                   
                   
               
             
          
         
       
     
     Generally speaking, any insulation with a thermal resistance of generally 9.6 F*ft 2 *hr/BTU was found to be effective, given the core material/sizes used. Of course, while 9.6 F*ft 2 *hr/BTU was found to be effective for “lettuce,” other thermal resistance rates may be used, depending on design preference. 
     In various embodiments a block of beeswax having dimensions of 4″ L×5″ W×4″ H, with thermal properties described in Table 5 below, was used to form the core for the TMP. 
     
       
         
               
               
               
               
             
               
               
               
               
             
           
               
                   
                 TABLE 5 
               
               
                   
                   
               
               
                   
                 Property 
                 Value 
                 Units 
               
               
                   
                   
               
             
             
               
                   
               
             
          
           
               
                   
                 Specific Heat 
                 3.4 
                 kJ/kg * K 
               
               
                   
                 Mass Density 
                 0.961 
                 g/cm 3   
               
               
                   
                 Thermal Conductivity 
                 0.15 
                 W/mK 
               
               
                   
                 Diffusivity 
                 0.05 
                 mm 2 /s 
               
               
                   
                   
               
             
          
         
       
     
     Understanding that beeswax was used since it demonstrated desirable thermal properties, any other material having a heat diffusivity of approximately the same amount (for example, 0.05 mm 2 /s) can be used as a substitute. If the volume is increased slightly, then a material with slightly lower diffusivity could be utilized, the net effect being practically the same. If the volume is decreased slightly, conversely, a material with slightly lower diffusivity could be utilized. These adjustments are within the purview of one of ordinary skill in the art and as such, these and other modifications may be made without departing from the spirit and scope here. For example, in addition to a different core material, alternate geometric changes (cylinder, sphere, etc.) could also facilitated. 
     Using mathematical modeling and relevant materials, as identified above, a computer modeling approach was undertaken using finite element analysis. While not necessary, this approach provided rapid simulation of different possible sizes, shapes, ratios of materials, thicknesses, etc. to reduce the infinite possible combinations to a select few. While simulation software called LISA 7.6 was utilized, other possible modeling and analysis software such as SolidWorks® or COMSOL Multiphysics®, and so forth may be used, if so desired. 
     The results of the numerical analysis proved to be slightly different than that of the experimental data, therefore, minor adjustments to the TMP were made, such as increasing the size and including thicker foaming lining to more closely approximate the experimental data results. Of course, other changes could be implemented, but for this TMP model, these were the only changes implemented. 
     By combining the results from experimental measurements, numerical simulation, and fine-tuning/adjusting, various TMP models were fabricated that accurately mimicked the warming and cooling profile of lettuce in any size box, packing density, lettuce type, and so forth. For example, a TMP model can be quickly adjusted to mimic the temperature between two bags of densely packed shredded iceberg lettuce, or between two bags of loosely packed whole leaf spring blend lettuce, for example. 
     Of course, the above example was based on a TMP model designed for lettuce mimicking and therefore, a new TMP model can be developed to mimic other forms of food (or non-foods) that require temperature control, such as eggs, chicken, meats, vegetables, and so forth. Understanding that beeswax can operate as a suitable core material, other forms of wax, such as paraffin can be utilized, if so desired. 
       FIGS. 3A-B  are illustrations of exemplary temperature mimic probes (TMP).  FIG. 3A  is a blow-up illustration showing the core  310  surrounded by insulation  360  and insulating lid  330 . The core  310  is protected by a material  312  that “holds” the core material together as well as protects it from the environment. The material can be any moderately thermally transparent material, for example, plastic, or thin acrylic or Plexiglas®, and so forth. Thermal probe or sensor  350  protrudes through lid  330  into the core  310 , having appropriate insertion holes. 
       FIG. 3B  illustrates a specific thermal probe/sensor location of a core  310  composed from plastic with dimensions of 8″ L×6″×6″ H (1 inch R-6 insulation layer not show.) In this particular embodiment, the thermal probe/sensor is located “not” at the center of the core  310 . However, centrally located probes can be used, if so desired. Point  390  represents the “bottom” of the hole accommodating the thermal probe/sensor. 
       FIG. 4  is a blow-up illustration of an exemplary TMP for lettuce mimicking. The exemplary TMP  400  comprises a core unit  410  encased by vessel  420  and lid  430 . The vessel  420  can be attached to the wall (or bottom/top) of a supporting structure via a plate  440  that is bolted, glued, fastened, etc. to one of the sides (or bottom) of the vessel  420 . A longitudinal temperature probe  450  is illustrated here as extending through lid  430  into core unit  410 . Core unit  410  may be attached to lid  430  to allow the core unit  410  to be “lifted” via lid  430 . 
     Sides  422  and bottom  424  of vessel  420  can be fabricated from acrylic or other impact resistant material, such as plastic. Similarly, top of lid  430  can be fabricated from an impact resistant material and/or plastic. The configuration shown here allows for the core unit  410  to be snugly inserted into cavity  460  of vessel  420 . Insulating material(s)  460  such as Styrofoam® (or polyisocranurate foam, or polyisocranurate foam bonded to a durable non-glare facer and reflective facer) can be used to line the interior sides and bottom of vessel  420  and bottom of lid  430  to afford a complete insulating enclosure. Depending on the R-factor of the insulation, the insulating material(s)  460  can be approximately 1 to 2 inches thick. If the insulation is fragile, it may be covered by a plastic or other protective material. 
     In an exemplary embodiment, a sheet of Thermasheath®, approximately 1.5 inches thick was used, having an R value of approximately 9.6 F*ft 2 *hr/Btu or equivalent to 6.4 R/inch. Of course, other materials may be used, depending on design preference. A retaining or sealing ring  455  may be placed over the temperature probe  450 , to further seal the unit or to secure the temperature probe  450 . 
     While the appearance of TMP  400  seems to be simple in nature, the benefits of having an “openable” enclosure as shown in  FIG. 4  are numerous. For example, the core unit  410  can be rapidly tailored to mimic different food products. That is, core unit  410  can be switched out with another core unit (not shown) that is designed to replicate the temperature profile, for example, of tomatoes, or fresh meat, without having to replace the entire TMP  400 . A simple removing of the temperature probe  450  and lifting of the lid  430  provides immediate access to the core unit  410 , which may be interchanged, if so desired. This capability is very important when considering the time-sensitive scheduling of food deliveries. For example, in prior art systems, the mimicking device would need to be entirely replaced (i.e., unbolted from trailer wall) when swapping systems. 
     Further, when installing a replacement system in prior art systems, the mimicking system would have to be “chilled” to the equilibrium temperature prior to any tracking of the temperature. As there is a thermal “capacity” (or time constant) associated with the prior art mimicking system, a significant wait time is required to allow for the mimicking system to reach equilibrium temperature. 
     In contrast, the exemplary core unit  410  may be removed from the vessel  420  and exposed to the ambient air (i.e., chiller air) to allow it to chill more rapidly. With temperature probe  450  situated in the core unit  410  (presumably, but not necessarily without lid  430 ) the user can easily determine if core unit  410  has reached equilibrium temperature, whereupon the user can remove the temperature probe  450 , insert the core unit  410  into vessel  420 , put the lid  430  on the core unit  410  and insert temperature probe  450  into the lid  430  to seal the TMP  400 . A significant reduction of wait time is achieved by the exemplary configuration. Alternatively, one of several core units  410  already set to equilibrium in a neighboring chiller could be brought in and inserted into vessel  420 . 
     Temperature probe  450  can be easily replaced, being removable, in some embodiments, from the core unit  410  and lid  430 . Some probes may become defective and rapid replacement can be facilitated by the user. It should be noted that not all embodiments are configured with a removable probe, as it may be desirable to have a probe that is fixed to lid  430  or even fixed to core  410 . Therefore, the probe  450  may be permanently placed in the core unit  410  and operate via a wired or wireless mechanism. Temperature probe  450  may be wired to a remote logging/reporting system, either via direct wire connection or via wireless. 
     It should also be noted that while the embodiments of  FIGS. 3-4  show lid  330 ,  430  separate from the core  310 ,  410 , it is expressly understood that lid  330 ,  430  may be integrated to core  310 ,  410 , to form a single unit. In this manner, the entire core (with lid) can be removed in one step. 
     While  FIGS. 3-4  illustrate the exemplary TMP as having a box-like shape, it is expressly understood that other shapes and configurations can be used to accomplish the above-desired features. For simplicity sake, only a box-like enclosure was used, but rectangular, oval, circular, combinations of various volumes and shapes are contemplated and are understood to be within the spirit and scope of this disclosure. 
     Further, while the exemplary TMP is illustrated as having one longitudinal probe protruding into the top of the TMP, it is understood that the longitudinal probe (or other shaped probe) may be inserted at a non-top location, for example at a side of the TMP or at a bottom of the TMP. Thus, different entry points or locations (or number of probes) are contemplated as being within the spirit and scope of this disclosure. 
       FIG. 5  is a temperature plot comparison of a system without a removeable core  510  and an exemplary TMP unit with a removable beeswax core  520 , as the ambient temperature is raised to 65 F. It can be seen that the non-removable core  510  took over 36 hours to reach an equilibrium temperature of 38 F from 65 F, while an exemplary TMP unit (using a beeswax core) took less than 12 hours to reach the 36 F temperature. The significance of this is recognized when understanding that chillers for a refrigerated trailer will be turned off after the completion of a delivery, returning to the distribution center with an un-chilled trailer. While stored in this un-chilled trailer the mimic will rise in temperature response to the warming air in the trailer. Due to this warm the mimicking unit will require a “chill” time back to product equilibrium prior to re-deployment—a time which is significantly reduced with the exemplary TMP in comparison to prior art systems 
       FIG. 6  is a plot of the temperature of an exemplary beeswax core TMP unit  620  as compared to ambient temperature  610 , lettuce center temperature  630 , and lettuce—one inch deep—temperature  640  in a cardboard box. The lettuce product was a McDonald&#39;s® salad blend, comprising: (a) 3×53 oz. shredded lettuce (vacuum packed and sealed) bags, and (b) 3×5 oz. spring mix (not vacuum packed and sealed) bags. The cardboard container box, when filled, weighted 10.75 lbs and was 11.5″×15.5″×9.25″. 
     Three shredded lettuce bags were placed in the container box and a temperature probe was pierced through the top of the topmost bag and the tip of the probe was made to rest just below one leaf of lettuce from the top surface of the lettuce in the bag. This location is referred to as “one-inch deep” temperature location (aka  540 ). Three spring mix bags were placed over the shredded lettuce bags, to constitute the typical arrangement of lettuce bags in a lettuce container box. 
     The “center” temperature location  630  is obtained by piercing the topmost shredded lettuce bag, but from the bottom of the bag with the probe made to rest in the center of the lettuce in the bag. Three spring mix bags were placed over the shredded lettuce bags to constitute the typical arrangement of lettuce bags in a lettuce container box. The box was closed and resealed and measurements were taken. 
     As can be seen in  FIG. 6 , as ambient temperature  620  is dropped from 34-36 F (cycling is evident in the chiller) at around the 250 minute marker, the temperature  620  of an exemplary TMP closely tracks the temperature of “one-inch”  640 . The “center” temperature  630 , understandably (having more mass around the center) changes its temperature more slowly than “one-inch” temperature  640 . 
       FIG. 7  is another plot of temperature comparisons, using a cardboard container box entirely filled with shredded lettuce. The box was 17.5″ L×8″ W×10.5″ H and contained four bags of 1.25 lbs and six bags of 2.5 lbs shredded iceberg lettuce. The temperature probe was placed under the center of the topmost 1.25 lbs bag, being sandwiched by another 1.25 lbs bag. This position constituted a distance of approximately 1.5″ from the top of the sealed container box and is represented by plot line  720 , whereas the exemplary TMP temperature is represented by plot line  730 , with ambient temperature represented by plot line  710 . 
     As can be seen in this  FIG. 7 , the ambient temperature  710  is gradually raised from 59 F to 70 F over a period of approximately 180 minutes. The 1.5″ lettuce temperature  720  and the exemplary TMP temperature  730  are seen to track very closely to each other, differing perhaps by one degree or more. While the temperatures are not exact, an offset can be used to correct the TMP results to match the lettuce temperatures. 
     This test utilized an exemplary TMP with a beeswax core having dimensions of 4″ L×5″ W×4″ H surrounded by insulation having an R-Value of 9.6 F*ft 2 *hr/Btu. The temp sensor is placed center of the core. 
       FIG. 8  is a plot showing the temperature response for exemplary lettuce-designed TMPs to a box of chilled French fries. The cardboard box has dimensions of 16″ L×13″ W×13″ H and contained eight bags of frozen French fries, the total weight being 36 lbs. The plot shows ambient temperature  810  being raised to about 55 F and then dropped to OF in the 240-270 minute time frame. Two versions of the lettuce-designed TMP were tested, one standard sized unit having 80 cubic inches of volume and one having 1.5 times the standard volume (i.e., 120 cubic inches). 
     Temperature probes were placed at the center  820  of the box and one bag deep  830  from the side of the box (centered, but approximately 2.6″ inches from the side wall). Food Temperature Mimic Probe (FTMP) # 1  represents the standard unit temperature  850  and FTMP # 2  represents the larger unit temperature  840 . The plot shows similar behavioral profiles for FTMP # 1  ( 850 ) and FTMP # 2  ( 840 ), recognizing that an offset(s) can be calibrated into the FTMPs to more closely track the French fry temperatures  820 ,  830 . Recognizing that French fries stored at the 55 F temperature shown in  FIG. 8  typically is not the norm (French fries thawing out at temperatures above 32 F) but at lower temperatures, it is anticipated that the exemplary FTMPs will perform more accurately within these smaller temperature swings. 
     Notwithstanding the above, plot demonstrates FTMP # 2   850  to exhibit a temperature tracking profile that is between the center and one-bag deep locations  820  and  830 , respectively. Thus, a lettuce-designed TMP can be simply modified (in this case, increased in volume by 50%—aka, FTMP # 2 ) to closely track the temperature behavior of frozen French fries. Therefore, by one or more simple modifications, the exemplary TMP can be altered to mimic non-lettuce food products. Other alternations such as increasing or decreasing the insulating layer may be utilized to allow for more rapid or slower responses. 
     Accordingly, it is understood that the exemplary TMP can be easily configured to track other forms of chilled/frozen foods or perishable products by sampling a representative set of temperature responses and simply adjusting the exemplary TMP&#39;s basic features (size, insulation, etc.) to arrive at a reasonable mimicking TMP. 
       FIGS. 9A-D  are illustrations of another exemplary TMP unit and associated hardware.  FIG. 9A  illustrates a TMP unit  900  in an inverted position with base  910  and integrated handle  940   a , allowing easy grasping of the base  910 . The integrated handle  940   a  is shown a being housed in a cavity in the top of the base  910 , allowing the handle  940   a  to be easily grasped and also preventing the handle  940   a  from being externally exposed (and subject to damage from striking an object). A locking or latching mechanism  950  is coupled to lid  915  of the inverted TMP that “latches” the lid  915  via tab  955  to base  910  of the TMP, allowing easy detachment of the lid  915  from the base  910 . While a clamping latch  950  is shown in  FIG. 9A , other types of latches or securing mechanisms may be used, according to design preference.  FIG. 9A  also shows a side bracket  970  that allows the TMP unit  900  to be easily attached to a side wall of a chiller/truck/etc. 
       FIG. 9B  illustrates the detached lid  915  of the TMP, with accompanying integrated handle  940   b  and temperature probe connection  930 . This embodiment illustrates the temperature probe to be embedded in the core  920 , having a connection point  930  located at the “surface” of the TMP. However, it is understood that the temperature probe connection  930  may be located at any position, side or section of the TMP, without departing from the spirit and scope herein.  FIG. 9B  also illustrates lid  915  as being “integrated” to the core  920 , forming a single lid/base and core unit. That is, core  920  is directly attached to lid  910 . Of course, in some embodiments, instead of the lid  915 , it may be desirable to have the core  920  attached to the base  910 , with accompanying temperature probe connection  930  disposed therein. Accordingly, depending on implementation objectives, the core  920  may be attached/integral to either the lid  915  or base  915 . 
     While these embodiments contemplate the temperature probe (not shown) to be embedded in the core  920 , in some embodiments, the temperature probe may be removable, via temperature probe connection  930 —that is, the temperature probe may be designed to be integral with temperature probe connection  930 , so that removing temperature probe connection  930  operates to remove the temperature probe. 
       FIGS. 9C-D  illustrate an exemplary TMP attached to a wall  990  of a chiller unit, via bracket  970  and mating bracket  980 , allowing easy removal and attachment of the exemplary TMP to a chiller or storage surface. Bracket  970  is shown as being substantially “square” resulting in the TMP being able to be mounted in any of four ways—corresponding to the sides of the square. This is significant, as the temperature probe connection  930  on the TMP can then be made to face in any of multiple directions (up, down, left, right.) In this way the temperature probe connection  930  can be positioned in the most convenient manner possible for connection to the data logger, thermometer unit by the person deploying the unit. In other embodiments, the bracket  970  may have more than four sides (e.g., six, eight, etc.) to allow easy entry into mating bracket  980 , as well as allow different angels of attachment. Brackets/mating brackets, attachment means, mechanisms are well known in the art and therefore, further explanation is not provided. However, it is expressly understood that other forms of attachment, both for the base  910 , lid  915 , bracket  970  and mating bracket  980  are contemplated to be within the purview of one of ordinary skill in the art, and accordingly may be used herein. For example, bracket  970  and mating bracket  980  may be reversed, if so desired, or a clamping, latching, screwing, etc. mechanism may be utilized. 
     The wall  990  may be a floor, ceiling, side wall or other surface in the storage structure. The Temperature probe line  935  is illustrated as being coupled to the TMP via a bottom temperature probe connection  930  (not seen). As noted above, Temperature probe line  935  may be coupled to the TMP via a connection at other locations on the TMP. 
       FIGS. 10A-B  are illustrations of typical deployment scenarios for an exemplary TMP.  FIG. 10A  illustrates an exemplary TMP unit  1010  in the trailer of a truck  1000  and is understood to be self-explanatory.  FIG. 10B  illustrates an exemplary TMP unit  1010  in a cold storage chiller  1050  and is also understood to be self-explanatory. It is presumed, though not necessary, in operation, the TMP unit  1010  is connected to an external temperature monitoring system or data logger (not shown). While  FIGS. 10A-B  show two possible deployment scenarios, other possible deployment scenarios are contemplated, such as multiple units in a large distribution center, or deployed with a “pallet” of goods (this allows each pallet to be individually monitored), and so forth. Accordingly, other scenarios are contemplated as being within the spirit and scope of this disclosure. 
       FIGS. 11A-B  are process flow diagrams showing possible implementation steps for an exemplary TMP.  FIG. 11A &#39;s process begins  1110  with matching  1120  a TMP unit to the food type/arrangement being monitored. The core of the TMP unit is next chilled  1130  to the storage room/trailer&#39;s temperature. Next, the chilled core is inserted  1140  into the TMP vessel that is situated in the storage room/trailer/etc. The TMP unit is “closed” and the temperature sensor is inserted and connected to a monitoring station  1150 . The process stops  1160 . 
       FIG. 11B &#39;s process begins  1115  with matching  1125  a TMP unit to the food type/arrangement being monitored. The TMP unit is “attached”  1135  to the storage room/trailer/etc. wall or floor or ceiling. The TMP unit is “closed” and the temperature sensor is inserted and connected to a monitoring station  1145 . The TMP unit is measured to determine if it has reached the designated equilibrium temperature  1155 . The process stops  1165 . 
     Based on the above description, an exemplary TMP (and variations thereof) have been developed that accurately mimic the thermal properties of lettuce and French fries. Additionally, while the exemplary TMP was developed using lettuce/French fries as the tested food product(s), it is understood that other food products may have very similar thermal properties (recognizing that most foods are substantially water infused) by utilizing the described steps of measuring a sample product, comparing measurements to a tested TMP unit, and altering characteristics (such as core material, size, and insulation) of the TMP unit to match the sample product. 
     Further, in addition to developing an TMP that accurately tracks a food product&#39;s thermal properties, the exemplary TMP design is such that it is highly portable, easy to replace and easy to attain equilibrium temperature. These non-food related properties are particularly relevant to the food transportation industry where time spent waiting for a TMP to arrive at equilibrium, replacement time, etc. bears significant costs to the transporter. Therefore, the combination of an accurate TMP and an easily maintainable, quick to use TMP is highly sought after in the food transportation industry. In fact, a major food distributor/retailer has recognized these advantages and the exemplary TMP is currently being tested for nationwide and worldwide deployment. 
     Again, it should be understood that the applicability of the exemplary TMP(s) described herein are not limited to tested foods, but can be readily adapted without undue experimentation to arrive at servicing other food products, such as milk, eggs, vegetables, fruit, meat, frozen foods, etc. Moreover, it is contemplated that the exemplary TMP(s) can be utilized for mimicking perishable goods such as pharmaceuticals, chemicals, and other non-food related materials. 
     It will be understood that many additional changes in the details, materials, steps and arrangement of parts, which have been herein described and illustrated to explain the nature of the invention, may be made by those skilled in the art within the principle and scope of the invention as expressed in the appended claims.