Kinetic modeling and characterization of a diffusion-based time-temperature indicator (TTI) for monitoring microbial quality of non-pasteurized angelica juice

Jeong Un Kim, Kashif Ghafoor, Jungeun Ahn, Seungil Shin, Sung Hyun Lee, Hafiz Muhammad Shahbaz, Hae Hun Shin, Sangpil Kim, Jiyong Park

Research output: Contribution to journalArticlepeer-review

55 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)143-150
Number of pages8
JournalLWT
Volume67
DOIs
Publication statusPublished - 2016 Apr 1

Bibliographical note

Funding Information:
The authors sincerely thank the Ontario Centers of Excellence, Natural Sciences and Engineering Research Council of Canada (Grant number 400929) and the SunWash Technologies Inc, London, Canada for their financial support.

Publisher Copyright:
© 2015 Elsevier Ltd.

All Science Journal Classification (ASJC) codes

  • Food Science

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