The fabrication and kinetic modeling of a new time–temperature label based on paraffin wax and black carrot anthocyanin for monitoring fish products

Amiri, Roonak; Piri, Homeyra; Akbari, Mohsen; Moradi, Golshan

doi:10.1039/c9ay02410g

Cited by 20 publications

(7 citation statements)

References 30 publications

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“…It becomes necessary to record the cumulative effects of both time and temperature due to how crucial they are when it comes to assessing the quality and safety of food products. [17,19,[71][72][73] TTIs provide an irreversible visible color change correlated with changes in temperature, which result from chemical, [74][75][76] physical, [77][78][79][80] enzymatic, [81][82][83] or microbiological changes, [84,85] where the relationship between the activation energy in the TTIs and the food is shown in Figure 8.…”

Section: Time-temperature Indicatormentioning

confidence: 99%

Nanomaterials in Smart Packaging Applications: A Review

Siddiqui

Taheri

Alam

et al. 2021

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a crucial factor in quality control, making it crucial in controlling its effects on consumer health. [6] Expiration dates on food are currently used to estimate its effective lifetime, which indicate the quality as well, however, the lack of real time information and inability to report food conditions put consumers at risk of either contracting food-borne illnesses or wasting food. The cumulative effect of these issues have demanded the need to build and develop systems that can be integrated with the food while it is being stored or in transit from the farms to the stores. [7] Traditional packaging has promising potential as an alternative to traditional packaging. The aim of traditional packaging is to support and maintain food quality while also extending the food product freshness. To do so, various systems or system components can be inserted/embedded into the food packaging which can release/absorb substances from/into the packaged food to help prevent the food from spoiling or to monitor the spoiling process. [8,9] Packaging materials and their capabilities are growing rapidly with the research and development of smart packaging using novel materials and methods for applications like detecting and reporting the quality of food in real-time. The main goal of smart packaging is to be able to monitor the conditions of the packaged food and/or the surrounding environment, and provide this information to a consumer in real-time using sensors to detect or record any changes relevant to the conditions of the food. [10] Among the many noninvasive sensors that can monitor food quality and safety, pH sensors are of note as the pH levels in the food are indicators of changes in its chemical composition, and influence of chemical and biological reactions in the food. Time-temperature indicators (TTIs) are also critical indicators in indicating the changes of the composition of food because the temperature determines if chemical reactions occur, and if so, to what degree. [11,12] Temperature is known to affect pH through its influence on chemical reactions as well as the concentration of hydrogen ions (H + ) or hydroxide ions (OH − ). The pH sensors will detect the pH level to provide information on the chemical composition of the food and how the chemical composition changes. The TTIs will indicate how quickly the temperaturedependent chemical reactions occur and the influence temperature has on the pH of each food. Together, pH sensors and TTIs can detect the collective effects of pH and temperature in food and how they influence the spoiling process. [13] Food wastage is a critical and world-wide issue resulting from an excess of food supply, poor food storage, poor marketing, and unstable markets. Since food quality depends on consumer standards, it becomes necessary to monitor the quality to ensure it meets those standards. Embedding sensors with active nanomaterials in food packaging enables customers to monitor the quality of their food in real-time. Though there are many different sensors that can monitor foo...

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Section: Time-temperature Indicatormentioning

confidence: 99%

Nanomaterials in Smart Packaging Applications: A Review

Siddiqui

Taheri

Alam

et al. 2021

Small

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“…Crude oil wax deposition models are categorized based on the thermodynamic models and kinetic models, and the research on both can be traced back to the 1980s. − The thermodynamic model determines the thermodynamic characteristics of crude oil wax precipitation, based on the distribution of oil components and the temperature–pressure conditions. , The kinetic model is mainly based on Fick’s law of diffusion. The mathematical model is established first, and then the model parameters are fitted through experimental data.…”

Section: Characteristics Of Wax Deposition In Single-phase Pipelinementioning

confidence: 99%

“…On the basis of a large number of experiments and theoretical analysis, many scholars have proposed many representative wax deposition thermodynamic models. The models adopt the theories of thermodynamics, fluid mechanics, colloidal chemistry, and phase equilibrium, which could calculate the wax precipitation point of crude oil and the wax precipitation amount at different temperature sections. , These thermodynamic models can be divided into five types, according to different theories: normal solution theoretical model, polymer solution theoretical model, state equation theoretical model, wax precipitation multisolid theoretical model, and wax precipitation composition thermodynamic model. …”

Section: Characteristics Of Wax Deposition In Single-phase Pipelinementioning

confidence: 99%

“…In recent years, the research on the thermodynamic model of wax deposition has developed rapidly, and the focus is still on describing the nonideality of liquid phase and solid phase in the system more accurately. While the solid phase wax is treated reasonably, the thermodynamic consistency of oil system should be ensured . Currently, because of the intricate composition and the large differences in the properties of each component, the established thermodynamic model is relatively complicated and the calculation accuracy is not high enough, but it can provide relevant parameters for the calculation of the wax deposition kinetic model.…”

Section: Characteristics Of Wax Deposition In Single-phase Pipelinementioning

confidence: 99%

“…The models adopt the theories of thermodynamics, fluid mechanics, colloidal chemistry, and phase equilibrium, which could calculate the wax precipitation point of crude oil and the wax precipitation amount at different temperature sections. 79,80 These thermodynamic models can be divided into five types, according to different theories: 75 • normal solution theoretical model,…”

Section: Hernandez Et Al 96mentioning

confidence: 99%

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Wax and Wax–Hydrate Deposition Characteristics in Single-, Two-, and Three-Phase Pipelines: A Review

Liu

Wang

et al. 2020

Energy Fuels

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In the oil pipeline transportation system, wax deposition will reduce the effective circulation area, weaken the overall pipeline transportation capacity, and even block the pipeline, which seriously threatens the safety of the pipeline flows. In the actual production of oil fields and the transportation of oil products, except for the single-phase waxy crude oil, under most conditions, operations are performed using multiphase mixed transportation, so it is necessary to determine the wax deposition characteristics in those pipeline systems. In this Review, three new wax deposition mechanisms proposed in recent years and several typical experimental devices were summarized, the wax deposition in oil–water and oil–gas flow systems and the wax–hydrate coupling deposition in oil–gas–water flow system flows were concluded; the mathematical models were also categorized based on the three flow systems. Meanwhile, it highlighted the fact that, in the two-phase flow, because of the complexity of the flow pattern and the presence of the second interface on the wax deposition process, independent theoretical research on the mechanism of wax deposition is particularly necessary; based on this, a more-accurate wax deposition prediction model can also be developed. For the coupled deposition of wax-hydrate in the three-phase flow system, experimental instruments such as FBRM, PVM and molecular dynamics simulations could be used to study the distribution characteristics and interaction rules of wax crystals and hydrate particles from a microscopic perspective. On the other hand, the mechanism of wax crystal and hydrate coupling deposition by additives such as antiwax agents, hydrate inhibitors, antipolymerization agents, and pipeline transportation conditions can be investigated experimentally to better control the deposition process during pipeline operation and ensure the safe flow in the transportation system.

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pH-dependent color response of cellulose-based time-temperature indicators impregnated with red cabbage extract

2023

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Color-based time-temperature indicators (TTIs) can show the time and temperature changes of an environment with a visually recognizable color change. Made from natural dyes, these TTIs are simple, inexpensive and sustainable. In this study, cellulose-based TTI labels were prepared with red cabbage extract of pH2, pH7 and pH9 to determine how pH alter the response of the labels to time and temperature changes. This study also aimed to determine the relationship between color change and time at different temperatures. The color responses of the labels were followed spectrophotometrically by measuring the CIE Lab color coordinates and by giving the total color difference at 4 °C, 23 °C, 40 °C, 80 and 100 °C after increments of time. The best fitting linear or nonlinear regression models of the CIE Lab coordinates, total color difference and time data as a function of temperature were also determined. The labels prepared with red cabbage extract at different pH behaved differently. Opposite to expectations, the acidic, pink colored labels did not have the highest color stability. Our finding was, that the label prepared with the acidic red cabbage extract is the most suitable as time-temperature label for indicating long-term temperature storage and the label prepared with the neutral red cabbage extract is the most suitable as time-temperature label for indicating short-term storage by color change. According to the results the color changes of the labels are predictable with the fitted models with a correlation coefficient between 0.96 and 1.

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The fabrication and kinetic modeling of a new time–temperature label based on paraffin wax and black carrot anthocyanin for monitoring fish products

Abstract: This study was conducted to fabricate and model a time–temperature label (TTL) based on paraffin wax and black carrot anthocyanin for monitoring fish products.

Cited by 20 publications

References 30 publications

Nanomaterials in Smart Packaging Applications: A Review

Nanomaterials in Smart Packaging Applications: A Review

Wax and Wax–Hydrate Deposition Characteristics in Single-, Two-, and Three-Phase Pipelines: A Review

pH-dependent color response of cellulose-based time-temperature indicators impregnated with red cabbage extract

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