THE EFFECT OF INTERNAL THERMAL-GRADIENTS ON THE RELIABILITY OF SURFACE MOUNTED FULL-HISTORY TIME-TEMPERATURE INDICATORS

• Type: Article in International Scientific Journal
• Date: 1990

Authors

F. Xavier Malcata (Author) Other

Journal

Title: Journal of Food Processing and Preservation

Vol. 14

Pages: 481-497

ISSN: 0145-8892

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 9 Citations

Scopus - 1 Citation

Other information

Authenticus ID: P-001-RBT

DOI: 10.1111/j.1745-4549.1990.tb00148.x

Abstract (EN): A simple analytical expression aimed at assessing the theoretical reliability of a full-history time-temperature indicator placed on the surface of a food item as a predictor of the remaining shelf-life in the presence of heat transfer limitations within the food is obtained. Such expression, which depends on three dimensionless parameters only, can be written as a univariate function of a single parameter containing the thermal properties of the food via a suitable algebraic scaling. The derivation of the relevant formulae is based on the integration of a generic quality function across the slab-shaped food item under the assumption that the temperature on the surface of the food undergoes a sinusoidal variation with time. The analysis reported is useful because it provides a quick estimate of the effect of the thermal diffusivity of the food on the relative error associated with the use of a TTI when the activation energies of the food and the indicator are matched (as should happen in the idealistic case) under realistic environmental conditions of storage.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 17