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TIME-TEMPERATURE INDICATORS.

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

Type of article: Article

Summary

THE LOSS OF PERISHABLE FOOD PRODUCTS HAS FOCUSSED ATTENTION ON THE FOOD DISTRIBUTION CHAIN, BUT LITTLE PROGRESS HAS BEEN MADE BY FOOD COMPANIES IN THE USE OF TIME-TEMPERATURE INDICATORS. THE PRINCIPLE OF TTI OPERATION IS EITHER A MECHANICAL, CHEMICAL OR ENZYMATIC IRREVERSIBLE CHANGE WHICH IS TEMPERATURE DEPENDENT. A THREE-CATEGORY CLASSIFICATION IS GIVEN, CRITICAL TEMPERATURE INDICATORS, CRITICAL TEMPERATURE/TIME INDICATORS AND TIME TEMPERATURE INDICATORS, AND COMMERCIAL EXAMPLES OF THESE INDICATORS ARE DESCRIBED AND ILLUSTRATED. DETAILS ARE ALSO GIVEN OF CONSUMER-READABLE TTI'S. THE APPLICATION OF TTI'S IS DISCUSSED AT LENGTH AND THEIR LIMITATIONS SUCH AS COST AND RELIABILITY ARE EMPHASIZED. AN EXTENSIVE BIBLIOGRAPHY IS INCLUDED. G.R.S.

Details

  • Original title: TIME-TEMPERATURE INDICATORS.
  • Record ID : 1992-1676
  • Languages: English
  • Source: J. Food Technol. - vol. 45 - n. 10
  • Publication date: 1991/10
  • Document available for consultation in the library of the IIR headquarters only.

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