Share

RELIABILITY OF TIME-TEMPERATURE INDICATORS AS FOOD QUALITY MONITORS UNDER NONISOTHERMAL CONDITIONS.

Author(s) : TAOUKIS P. S., LABUZA T. P.

Type of article: Article

Summary

APPLICATION OF TIME-TEMPERATURE INDICATORS (TTI) IS BASED ON RESPONSE INFORMATION OR KINETIC MODELS FROM ISOTHERMAL TESTING. THE RELIABILITY OF SUCH MODELS UNDER VARIABLE TEMPERATURE CONDITIONS WAS SYSTEMATICALLY STUDIED. NONISOTHERMAL EXPERIMENTS OF 2 TYPES WERE CONDUCTED INVOLVING PROLONGED EXPOSURES TO HIGH TEMPERATURES FOLLOWED BY STORAGE AT LOW TEMPERATURES TO STUDY THE < HISTORY EFFECT >, AND STORAGE AT CONTROLLED, SINUSOIDALLY VARYING TEMPERATURES. THREE MAJOR TYPES OF COMMERCIAL TTI WERE STUDIED. RESULTS SHOWED THAT, ALTHOUGH SOME TYPES OF TTI EXHIBIT A SIGNIFICANT < HISTORY EFFECT >, THE PREDICTION MODELS CAN BE APPLIED SATISFACTORILY FOR THE VARIABLE TEMPERATURE STORAGE.

Details

  • Original title: RELIABILITY OF TIME-TEMPERATURE INDICATORS AS FOOD QUALITY MONITORS UNDER NONISOTHERMAL CONDITIONS.
  • Record ID : 1990-1060
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 54 - n. 4
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (8)
See the source

Indexing