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TIME-TEMPERATURE INDICATORS: DO THEY WORK.

Author(s) : SELMAN J. D., BALLANTYNE A.

Type of article: Article

Summary

A RESEARCH REVIEW OF TIME-TEMPERATURE-INDICATORS (TTI) AND THEIR POTENTIAL FOLLOWING CONCERN VOICED BY THE FOOD INDUSTRY AS REGARDS TO THEIR USAGE. THE MAIN PROBLEMS ARE RELATED TO DIFFICULTIES IN INTERPRETING THE RESULTS, THE UNRELIABILITY OF CERTAIN TYPES OF INDICATORS, THE LACK OF RELATION OF TEMPERATURES ACTUALLY MEASURED TO PRODUCT TEMPERATURES AND THE HIGH COST OF THESE INDICATORS. TTI ARE NOT ACCURATE TIME-TEMPERATURE RECORDERS BUT ONLY INTEGRATORS OFTHE TEMPERATURE HISTORY TO WHICH THE DEVICE IS EXPOSED. TESTS WERE CARRIED OUT AT FROZEN: 261 AND 255 K (-12 AND -18 DEG C) AND CHILL: 275, 278 AND 283 K (2, 5 AND 10 DEG C) TEMPERATURES. IT IS RECOMMENDED THAT FURTHER STUDIES SHOULDBE UNDERTAKEN TO ASSESS THE EFFECT OF SEVERAL SHORT-TIME HIGHER TEMPERATURE ABUSE CONDITIONS BEFORE THESE INDICATORS CAN BE USED TO MONITOR PRODUCT QUALITY EFFICIENTLY. A. H. S.

Details

  • Original title: TIME-TEMPERATURE INDICATORS: DO THEY WORK.
  • Record ID : 1989-1855
  • Languages: English
  • Source: Food Manuf. - vol. 63 - n. 12
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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