A prototype of time temperature integrator (TTI) with microbeads-entrapped microorganisms maintained at a constant concentration

Choi, Dong Yeol; Jung, Seung Won; Kim, Tae Jin; Lee, Seung‐Ju

doi:10.1016/j.jfoodeng.2013.07.021

Cited by 14 publications

(7 citation statements)

References 21 publications

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“…Masithoh et al (2013) juga telah mengembangkan model dengan melihat perubahan kualitas tomat selama penyimpanan. Choi et al (2014) melakukan penelitian kinetika perubahan warna yang dimodelkan dengan kinetika ordo reaksi 0 dan laju respon waktu dimodelkan dengan persamaan Arrhenius. Berdasarkan uraian diatas maka penelitian ini bertujuan (1) menganalisa kinerja perubahan warna label indikator pada berbagai penyimpanan suhu dan, (2) mengembangkan model kinetika perubahan warna label cerdas.…”

Section: Pendahuluanunclassified

Model Kinetika Perubahan Warna Label Indikator Dari Klorofil Daun Singkong (Manihot Esculenta Crantz)

Fitria¹,

Warsiki²,

Yuliasih³

2017

j.tek.ind.pert

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Time Temperature Indicators (TTI) is a smart packaging that important for consumers to know the PENDAHULUANKemasan tidak hanya dilihat sebagai wadah, tetapi mempunyai peranan penting dalam memberikan informasi tentang produk yang dikemas. Terlepas dari itu, fungsi lain dari kemasan adalah sebagai kenyamanan, pemasaran, dan komunikasi. Komunikasi antara konsumen dan produsen diperankan oleh kemasan dalam menampilkan informasi seperti berat bahan, sumber bahan, nilai gizi dan tanggal kedaluwarsa. Inovasi kemasan merupakan salah satu aspek penting dalam pengembangan produk baru. Salah satu perkembangan baru dalam teknologi kemasan yaitu kemasan cerdas. Kemasan cerdas adalah sistem melekat sebagai label, yang dimasukan ke dalam kemasan, atau dicetak ke bahan kemasan untuk memantau kualitas produk (Kerry dan Butler, 2008).

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Section: Pendahuluanunclassified

Model Kinetika Perubahan Warna Label Indikator Dari Klorofil Daun Singkong (Manihot Esculenta Crantz)

Fitria¹,

Warsiki²,

Yuliasih³

2017

j.tek.ind.pert

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“…The mean values of the beads yields were recorded as 9%, 14%, 17%, and 23% for the HS 1 , HS 2 , HS 3 and HS 4 , respectively. The study reported that the surface to volume ratio of beads is co‐related to entrapment efficiency, which increased the efficiency and beads production yield (Choi et al ., 2014). An earlier study by Mijanur‐Rahman et al .…”

Section: Resultsmentioning

confidence: 99%

Effect of high‐speed homogenisation on the morphological characteristics and survivability ofLactobacillus rhamnosusGG‐coated microbeads

Ali,

Saeed,

Ahmad

et al. 2024

Int J of Food Sci Tech

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SummaryXanthan gum can be utilised to overcome the structural defects in alginate microbeads and to improve the stability of microbeads under harsh conditions, that is, high acidic pH and homogenisation speeds. Present study was conducted to assess the survival of Lactobacillus rhamnosus GG using alginate (1.5% w/v) and xanthan gum (0.5% w/v) for encapsulation and structural modifications of microbeads. Homogenisation emulsion technique was used for encapsulation at various homogenisation speeds, that is, 3000 rpm (HS1), 6000 rpm (HS2), 9000 rpm (HS3) and 12 000 rpm (HS4). The resultant microbeads were characterised for diameter, beads yield, structural morphology using the scanning electron microscopy, probiotic count, bacterial survival, storage stability and homogenisation efficiency. Scanning electron microscopy images indicated that the beads produced at 12 000 rpm are more uniform, spherical in shape and have large surface area when compared with the other treatment groups. The diameter of microbeads was reduced from 323.1 to 238.2 μm as the homogenisation speed increased from 3000 to 12 000 rpm. The highest bacterial count (i.e., 9.45 log CFU g−1), homogenisation efficiency (91.6%), beads yield (23.0%), survivability (86.5%) and storage stability (9.84 to 7.90 log CFU g−1) were recorded at 12 000 rpm (HS4). Conclusively, the homogenised encapsulated microbeads at 12 000 rpm significantly improved the beads surface and sphericity, and bacterial survivability.

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“…The TTI was created as a microbead type rather than as a conventional broth. The Shiraus porous glass (SPG) membrane was applied for microencapsulation of the microorganisms for a new type of microbial TTI (Akamatsu et al, 2011;Choi et al, 2014;You et al, 2001). An internal pressure-type micro-kit (IMK-40M1; SPG Techno Co., Ltd., Miyazaki, Japan) equipped with an hydrophobic SPG membrane (SPG Techno Co., Ltd) was used.…”

Section: Preparation Of Microbial Ttimentioning

confidence: 99%

Practicability of TTI application to yogurt quality prediction in plausible scenarios of a distribution system with temperature variations

Meng

Qian

Jung

et al. 2018

Food Sci Biotechnol

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Yogurt has high temperature sensitivity, resulting in the temperature variations from production to consumption. Cooling capacity of cold chain facilities and product storage height are regarded as factors contributing to temperature variations in this study. To find an effective method to monitor temperature history of every yogurt product, three measurements were used: the set point of a cold chamber, a data logger, and a time-temperature integrator (TTI). The mean measured yogurt quality factor (acidity,°T) of 30 samples was 92.1°T, and predicted values were 91.8°T from the set point, 93.3°T from the data logger, and 92.4°T from the TTI. In terms of individual prediction, the SSE of the TTI showed the smallest difference (5.76) followed by 81.5 of the set point and 118.9 of the data logger. Thus, the TTI showed the best performance and can be used to monitor the time-temperature history of yogurt in the cold chain system.

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A prototype of time temperature integrator (TTI) with microbeads-entrapped microorganisms maintained at a constant concentration

Cited by 14 publications

References 21 publications

Model Kinetika Perubahan Warna Label Indikator Dari Klorofil Daun Singkong (Manihot Esculenta Crantz)

Model Kinetika Perubahan Warna Label Indikator Dari Klorofil Daun Singkong (Manihot Esculenta Crantz)

Effect of high‐speed homogenisation on the morphological characteristics and survivability ofLactobacillus rhamnosusGG‐coated microbeads

Practicability of TTI application to yogurt quality prediction in plausible scenarios of a distribution system with temperature variations

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