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Applicability of Time‐Temperature Indicators as Shelf Life Monitors of Food Products

TAOUKIS, P.S., LABUZA, T.P.·1989·Journal of Food Science

Abstract

A systematic approach that allows the correlation of the response of a Time‐Temperature Indicator (TTI) to the consumed and remaining shelf life of a food product exposed to the same variable temperature conditions was developed. The approach was based on kinetic principles and is applicable to a TTI‐food system without necessitating side by side testing. The applicability of three major TTI types to the developed scheme was studied. Experiments under several isothermal conditions were conducted and kinetic parameters for the three TTI were determined. All TTI showed an Arrhenius temperature dependence and their calculated activation energies ranged from 10 to 40 kcal/mol.

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Metadata

Authors
TAOUKIS, P. S., & LABUZA, T. P.
Venue
Journal of Food Science
Publisher
Wiley
Published
1989-07
Volume
54
Issue
4
Pages
783-788
ISSN
  • 0022-1147 (ISSN-L)
  • 1750-3841
OpenAlex
W2090336762
Cited by
387
References
0
FWCI
12.97
Type
journal article
Language
en
Open access
closed

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TAOUKIS, P. S., & LABUZA, T. P. (1989). Applicability of Time‐Temperature Indicators as Shelf Life Monitors of Food Products. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1989.tb07882.x

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.