TY - JOUR
T1 - Kinetic modeling and characterization of a diffusion-based time-temperature indicator (TTI) for monitoring microbial quality of non-pasteurized angelica juice
AU - Kim, Jeong Un
AU - Ghafoor, Kashif
AU - Ahn, Jungeun
AU - Shin, Seungil
AU - Lee, Sung Hyun
AU - Shahbaz, Hafiz Muhammad
AU - Shin, Hae Hun
AU - Kim, Sangpil
AU - Park, Jiyong
N1 - Funding Information:
This research was supported by a grant (No. 10162MFDS025 ) from the Ministry of Food and Drug Safety, Republic of Korea .
PY - 2016/4/1
Y1 - 2016/4/1
N2 - Time-temperature-indicator, or integrator (TTI), can be used for visual display of food product safety information for consumers. A prototype isopropyl palmitate (IPP) diffusion-based TTI system was characterized and evaluated for monitoring microbial quality of non-pasteurized angelica (NPA) juice based on temperature abuse. Diffusion of IPP in the TTI system was measured at various iso-thermal and dynamic temperatures and a mathematical model based on relationships between diffusion and time-temperature was established. Predicted results from the established model were in good agreement with experimental results. Total aerobe counts in NPA juice reached a critical level of 6 log CFU/mL from an initial load of 3.7 log CFU/mL after 36.6 h and 12.5 h of storage at 15 °C and 25 °C, respectively. IPP diffusion distances were 9.7 mm and 7.2 mm at 15 °C and 25 °C, respectively. IPP diffusion of 7.0 mm in the TTI system was considered to be a threshold point for bacterial quality of NPA juice. However, the proposed TTI was only verified for indicating temperature abuse above 13.5 °C. The TTI system characterized in this study showed potential for monitoring the microbial quality of perishable food products during distribution and storage.
AB - Time-temperature-indicator, or integrator (TTI), can be used for visual display of food product safety information for consumers. A prototype isopropyl palmitate (IPP) diffusion-based TTI system was characterized and evaluated for monitoring microbial quality of non-pasteurized angelica (NPA) juice based on temperature abuse. Diffusion of IPP in the TTI system was measured at various iso-thermal and dynamic temperatures and a mathematical model based on relationships between diffusion and time-temperature was established. Predicted results from the established model were in good agreement with experimental results. Total aerobe counts in NPA juice reached a critical level of 6 log CFU/mL from an initial load of 3.7 log CFU/mL after 36.6 h and 12.5 h of storage at 15 °C and 25 °C, respectively. IPP diffusion distances were 9.7 mm and 7.2 mm at 15 °C and 25 °C, respectively. IPP diffusion of 7.0 mm in the TTI system was considered to be a threshold point for bacterial quality of NPA juice. However, the proposed TTI was only verified for indicating temperature abuse above 13.5 °C. The TTI system characterized in this study showed potential for monitoring the microbial quality of perishable food products during distribution and storage.
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U2 - 10.1016/j.lwt.2015.11.034
DO - 10.1016/j.lwt.2015.11.034
M3 - Article
AN - SCOPUS:84953394414
VL - 67
SP - 143
EP - 150
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
ER -