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

• Tipo: Artigo em Revista Científica Internacional
• Data: 1990

Autores

F. Xavier Malcata (Autor) Outra

Revista

Título: Journal of Food Processing and Preservation

Vol. 14

Páginas: 481-497

ISSN: 0145-8892

Editora: Wiley-Blackwell

Indexação

ISI Web of Knowledge - 9 Citações

Scopus - 1 Citação

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 17