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TIME-TEMPERATURE MONITORS.

Author(s) : OLLEY J., LISAC H.

Type of article: Periodical article

Summary

THE AUTHORS BRIEFLY CONSIDER THE IDEAL COLD CHAIN WITH PARTICULAR REFERENCE TO PRODUCT TEMPERATURE, 255 K (-18 DEG C) BEING THE MAXIMUM SURFACE TEMPERATURE TO ENSURE GOOD QUALITY. THEY THEN ILLUSTRATE A TIME TEMPERATURE MONITOR AND CONSIDER THE PROBLEMS OF USING SUCH DEVICES. APPLYING THE RELATIONSHIP THAT THE TIME TAKEN FOR BACTERIA TO REACH A CERTAIN POPULATION IS PROPORTIONAL TO THE SQUARE OF THE DIFFERENCE BETWEEN THE AMBIENT TEMPERATURE AND THE TEMPERATURE AT WHICH BACTERIAL GROWTH NOTIONALLY CEASES, THE AUTHORS COMPARE RATES OF SPOILAGE OF FISH COMPUTED FROM THIS WITH VARIOUS TIME TEMPERATURE INDICATORS. THREE TYPES ARE SUBSEQUENTLY RECOMMENDED FOR TRIALS, AT 273 TO 288 K (0 TO 15 DEG C) FOR FISH ON ICE, FATTY FISH IN THE 263 TO 253 K (-10 TO -20 DEG C) RANGE AND LEAN FISH IN THE 263 TO 253 K RANGE. G.R.S.

Details

  • Original title: TIME-TEMPERATURE MONITORS.
  • Record ID : 1986-0699
  • Languages: English
  • Source: Infofish mark. Dig. - n. 3
  • Publication date: 1985/05
  • Document available for consultation in the library of the IIR headquarters only.

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