Development of a lipase-based time temperature indicator system for monitoring ground beef quality

Evaluation of time–temperature integrator for indicating the ripeness of kiwifruit in plastic container at home

“…The E a of ethylene production was 41.60 ± 10.87 kJ/mol (Figure 4). This value is lower than that generally associated with food quality deterioration (Giannakourou & Taoukis, 2003; J. Y. Han et al., 2012; W. Kim, Choe, et al., 2012; Simpson et al., 2012) but similar to the E a value of a fresh agricultural product based on respiration (Bhande et al., 2008; Yoon et al., 1994), possibly because the ethylene production is also related to respiration.…”

“…The change in ethylene concentration and firmness of kiwifruit and TTI color over time under isothermal conditions were modeled, assuming a zero‐order reaction (Equation (2)) or a first‐order reaction (Equation (3)) (W. Kim, Chao, et al., 2012; Taoukis & Labuza, 1989). where k is the rate constant; t is the time; X is Δ E , absorbance, firmness, or ethylene concentration; and X 0 is the value of the variables when t = 0.…”

“…It is already known that the TTI reactions, such as chemical, physical, enzymatic, and microbiological, are highly correlated with the food reactions, enough to predict the food freshness from the TTI color. Currently, TTIs are used for indicating the degradation of various foods, such as meat (J. Y. Han et al., 2012; W. Kim, Choe, et al., 2012), frozen vegetables (Giannakourou & Taoukis, 2003), marine products (Simpson et al., 2012; Tsironi et al., 2009), and dairy products (Fu et al., 1991). In this context, even the ethylene gas production of kiwifruit, which is also a food reaction, could be predicted by a TTI.…”

A new type of TTI based on an electrochemical pseudo transistor

“…Time-temperature indicators (TTIs), which are commonly used on perishable food to indicate exposure to excessive temperature and time, operate through different mechanisms to display a best-before date label. A photochromic reaction (Kreyenschmidt et al, 2010;Nga et al, 2011), an enzyme (Kim et al, 2012a;Tsoka et al, 1998;VanLoey et al, 1997) with a reaction or pH indicator (Kim et al, 2012b;Vaikousi et al, 2009), and nanotechnology (Zhang et al, 2013) were applied in different TTIs for chilled food (Kim et al, 2012c;Lee and Shin, 2012;Lu et al, 2013;Simpson et al, 2012). Most of these TTIs can integrate cumulative time and temperature history by changing color.…”

C2SLDS: A WSN-based perishable food shelf-life prediction and LSFO strategy decision support system in cold chain logistics

“…TTI provides the possibility to continuously monitor and record the time-temperature history along the whole supply chain in a simple and economical way (Taoukis and Labuza, 1989). Since now, there were different kinds of TTI based on chemical (Galagan and Su, 2008, Lee and Shin, 2012, Nga et al, 2011, Kreyenschmidt et al, 2010, microbiological (Vaikousi et al, 2008, Kim et al, 2012a, Wanihsuksombat et al, 2010, Kim et al, 2012c, Ellouze and Augustin, 2010, mechanical (Mehauden et al, 2008) and enzymatic (Smolander et al, 2004, Giannakourou et al, 2005, Yan et al, 2008, Kim et al, 2012b principles had been developed and tested in perishable food supply chain.…”