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A device revealing the thermal history of frozen fish products.

Un "mouchard" du passé thermique des produits halieutiques surgelés.

Author(s) : BIANCHINI M. L., MINNAJA N.

Summary

After examining the advantages and shortcomings of existing and potential systems for detecting unwanted temperature rises of frozen products during storage, this paper describes a device integrating time and temperature, which is cheap, dependable and disposable. The indicator activity is a continuous function originating in the time/temperature interaction: the higher the temperature, the shorter the time taken by the indicator to reach zero, and vice versa. In fact, it is well known that what influences the optimum conservation of a product is not so much peak temperature variations but, more importantly, the duration of such conditions: the indicator represents the integral of such a function. The proposed solution is based on viscosity and on the potential energy of a spring. The device operates on the basis of a variation of the law of Stokes, according to which, in the case of a spring indicator, the time necessary for it to come back to its original position is directly proportional to viscosity. Notwithstanding the need of some engineering tuning, this analogical indicator serves the purpose of showing the "thermal history" of a product. i.e. whether a product (during transport, storage or distribution) has suffered temperature variations which, potentially, could jeopardize its conservation in a perfect state.

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Details

  • Original title: Un "mouchard" du passé thermique des produits halieutiques surgelés.
  • Record ID : 1997-1678
  • Languages: French
  • Source: Refrigeration and Aquaculture.
  • Publication date: 1996/03/20
  • Document available for consultation in the library of the IIR headquarters only.

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