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

Abstract

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.

Contemporary problems and challenges of sustainable distribution of perishable cargoes: Case study of Polish cold port stores

“…These problems may deal with cargo delays, food losses (Kashyap & Agarwal, 2020) and packaging waste, as well as food quality degradation that causes costs (Rong et al, 2011), etc. Quality prediction solutions in distribusion process were proposed by Meng et al (2018). Accorsi et al (2017) in their paper incorporated the interactions of distribution constraints and climate conditions for planning of processing and distribution operations in cold chains.…”

Analisis Pendapatan Usaha Kecil dan Menengah Yogurt Sehati Purwokerto

“…Kecilnya volume produksi disebabkan incubator untuk fermentasi yoghurt masih seadanya dengan menggunakan steroform box dengan kapasitas 5 L, sehingga untuk mencapai kondisi lingkungan yang optimal untuk menghasilkan yoghurt premium sangat sulit dicapai. Kualitas yoghurt yang baik akan dihasilkan dari proses fermentasi pada suhu 38 0 -43 0 C. Idealnya untuk mencapai kapasitas produksi yang lebih besar dengan kualitas baik, proses fermentasi susu dilakukan dengan menggunakan fermentor semioutomatis dengan temperature control yang baik (Meng et al, 2018).…”

Emerging Concepts and Practices in Post-Harvest Management of Horticultural Crops Revisited

“…Conventional packages act only as food containers, while TTI-based smart packages can accomplish essential functions and also decrease food degradation and shelf-life issues for customers. It is stated that with the advancement of research and utilization of thermo-chromic materials such as nanomaterials, photonic crystals and other new materials, TTI can tackle safety, precision and expense problems and make sure that customers can get reliable and safe food [39,40]. However, the costs of commercially applicable TTIs are now greater than anticipated and in future, it is important to build a low-cost TTI [26,31].…”