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Preliminary study on time–temperature indicator (TTI) system based on urease.

Author(s) : WU D., WANG Y., CHEN J., et al.

Type of article: Article

Summary

Time–temperature indicator (TTI) is a small commercial device used widely in food field. A TTI system on the basis of the chemical reaction between urease and carbamide was developed. The discoloration kinetics of urease-based TTI was explored. The mathematics formula that revealed the relationships of the change of TTI color with time and temperature has been established. The activation energy of urease-based TTI was 23.05 ± 1.15 kJ/mol (±95% confidence interval). This type of TTI system has the potential to apply to some time–temperature dependence foods with similar Ea values.

Details

  • Original title: Preliminary study on time–temperature indicator (TTI) system based on urease.
  • Record ID : 30008815
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 34 - n. 1
  • Publication date: 2013/11
  • DOI: http://dx.doi.org/10.1016/j.foodcont.2013.04.041

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