用于食品智能包装的时间温度指示器的开发与性能测试研究进展

时间温度指示器（time-temperature indicator, TTI）作为实时监测食品温度历史的有效工具,在确保食品质量安全、减少食品浪费方面具有广阔的前景。当前已形成了物理型、化学型、生物型和复合型等多种类型的TTI用于食品智能包装,产品应用于海鲜、肉制品、乳制品和果蔬等不同类型食品。本文研究总结了近年来国内外TTI的开发及商业化应用情况,重点对纳米型、微生物型、酶型、美拉德型4种TTI的工作原理和研究进展进行了综述,同时梳理分析了TTI与食品的匹配性原则、变温环境下产品适用性、可靠性测试方法以及欧盟、美国和韩国等国外法规对TTI的食品安全要求,最后提出了未来TTI发展面临的一些挑战,开发高适用性、高可靠性、高稳定性、安全低价的产品,是实现TTI商业化应用的有效途径。     

扩散型时间-温度指示器在预测奇异果品质中的应用

为了研究扩散型时间-温度指示器(time-temperature indicator,TTI)对奇异果品质的预测情况,分别研究了不同贮藏温度(5、10、15、20℃)下指示器的颜色变化和奇异果品质(失重率、可溶性固形物含量、VC含量和总酸度)变化情况,通过Arrhenius方程计算TTI反应和奇异果品质变化的活化能Ea值,并将指示器颜色变化与奇异果品质变化的Ea值进行比较,从而评估使用TTI预测奇异果品质的可能性。研究结果表明,贮藏温度及时间对TTI颜色和奇异果品质变化均有影响,贮藏温度越高,TTI颜色变化速度越快,奇异果失品质变化速度越快,同时TTI的RGB值减小速度越快。研究获得TTI的Ea值为37. 302 4 k J/mol,TTI颜色变化与奇异果品质变化的Ea差值在±25 k J/mol以内,因此可以将时间-温度指示器用于奇异果品质的预测,也表明了该指示器在食品品质预测方面具有应用潜力。     

酶型时间-温度指示剂在食品包装中的应用及研究进展

酶型时间温度指示剂(TTI)具有性能稳定、成本低廉、易于控制等优点,在监测供应链中易腐食品的质量变化起着重要作用。本文对酶型TTI的最新研究进行综述,基于脂肪酶、淀粉酶、虫漆酶、脲酶、酪氨酸酶和其他酶,论述了液态酶型TTI的制备原理、优缺点及其在食品包装中的应用现状和存在的问题;基于脂肪酶、淀粉酶和酪氨酸酶,阐述了固定化酶技术在固态酶型TTI中的应用,以及使用新型载体材料对固态酶型TTI进行改进的方法。本文旨在为酶型TTI在食品包装中的应用提供理论基础和实验参考。     

扩散型时间温度指示器在表征奇异果品质中的适用性

目的评估本研究所用时间温度指示器(time-temperature indicators,TTI)在奇异果品质监测中的应用情况。方法分别研究了4种贮藏温度下该TTI的颜色变化和奇异果品质变化情况。通过阿伦尼乌斯方程计算TTI颜色反应和奇异果品质变化的活化能Ea值,将TTI颜色变化活化能值与奇异果品质变化的活化能值进行比较,评估使用TTI表征奇异果品质的可行性。结果 TTI颜色和奇异果品质受贮藏温度及时间的影响。贮藏温度越高,TTI颜色和奇异果品质变化速度越快,TTI的RGB值减小速度越快。结论此TTI能够用于奇异果品质的表征,说明其在食品品质表征方面具有一定的应用潜力。     

用于监测食品新鲜度的时间-温度指示器研究现状

随着人们对食品新鲜度的要求越来越高,时间-温度指示器(time-temperature indicator,TTI)作为有效的监测工具已被应用于预估各类生鲜食品的剩余货架期.TTI是用于记录食品时间和温度历史的装置,它是利用时间和温度的累积效应产生的不可逆现象所实现的,有助于确保食品的质量和安全,但是由于其成本高、性能...     

用耐高温α-淀粉酶构建时间-温度积分器

食品工业杀菌过程中,测量食品内部温度随时间变化的情况对于控制杀菌过程至关重要,时间-温度积分器(TTI)可以指示食品内部温度随时间变化情况。以耐高温α-淀粉酶为指示剂,采用胶囊包埋技术构建TTI,并对该TTI构建指示酶的热失活动力学模型,以魔芋葡聚糖凝胶食品模拟物为载体,用固体食品流态化超高温杀菌装置对该模型进行验证。统计学分析结果表明:耐高温α-淀粉酶的失活遵循一级动力学规律,实验验证结果与TTI构建的模型之间无显著性差异,TTI技术可以用于酶失活动力学的研究,利用耐高温α-淀粉酶构建的TTI能够满足固体食品流态化超高温杀菌时对食品进行时间-温度指示的要求。     

“时间—温度指示卡”的研究与应用

随着食品安全越来越引起人们的重视,作为质量监控器的时间--温度时间指示卡(Time-TemperatureIndicator,TTI)应运而生。TTI可以指示包装食品的温度变化和因温度变化引起的质量下降水平。本文论述了TTI产品的工作原理、分类及应用。     

基于漆酶的时间-温度指示剂研究

目的研制基于漆酶的时间-温度指示剂(time-temperatureintegrators,TTI),指示并预测相应食品的货架期。方法利用漆酶对愈创木氧化分解反应的催化作用,通过调节加酶量,使愈创木酚的氧化反应产生随时间和温度累积的颜色变化效应,从而获得4种不同效果的TTI。在4、10、25、35℃恒温条件下对4种不同TTI动力学参数进行了研究,计算其反应活化能值。结果 4种TTI的活化能指示范围分别为0～50、17～67、15～65、11～61kJ/mol。结论该方法操作简单,颜色变化所产生的指示效果明显。根据TTI反应的终点与食品货架寿命的终点相吻合的原则, 4种TTI可分别用于牛奶、肉类新鲜度的指示。     

食品保质期研究概况分析

当今社会,食品的制造、加工、储藏、分销、销售和消费各个环节中,保质期的重要性都是不容置疑的。但是目前对于不同类别食品的保质期预测没有通用方法,因为产品的自身属性、不同加工储存条件等均会影响食品的安全品质。综述国内外食品保质期的相关标准和法规情况,总结了基于品质衰变原理的化学品质衰变动力学、微生物生长动力学、感观预测的保质期预测方法、模型及案例,并结合前期研究基础,分析梳理目前我国保质期预测模型存在的问题,以期为食品经营制造者评估、设计和验证食品保质期提供一定依据。     

商业化时间-温度指示器的研究进展及应用

为了解决食品在流通过程中温度的可预测性,国内外先后研制基于不同原理(机械学、化学、酶学、微生物学或电子学的不可逆反应)的时间-温度指示器/剂(time tempera-ture indicator/integrator,TTI)。通过对国内外的TTI进行全面调研,讨论商业化TTI的适用性,并论述一种新型TTI(微生物型)的研究现状及其未来的发展前景。     

Time temperatüre integration for chilled food shelf life monitoring using enzyme‐substrate systems

Abstract

Time Temperature Integrators (TTI) are simple devices to monitor temperature exposure history and relate it to food shelf life behaviour. Four colorimetric enzyme reaction systems are proposed as the basis for TTI use and results for their kinetic characterisation under isothermal conditions are presented. Nonisothermal experiments have shown that the proposed system response reflected accurately the dynamic nature of the environment temperature. The reliability of the proposed TTI systems was demonstrated by a case study on chilled fish shelf life prediction after storage temperature abuse.     

Recent advances in shelf life prediction models for monitoring food quality

Each year, 1.3 billion tons of food is lost due to spoilage or loss in the supply chain, accounting for approximately one third of global food production. This requires a manufacturer to provide accurate information on the shelf life of the food in each stage. Various models for monitoring food quality have been developed and applied to predict food shelf life. This review classified shelf life models and detailed the application background and characteristics of commonly used models to better understand the different uses and aspects of the commonly used models. In particular, the structural framework, application mechanisms, and numerical relationships of commonly used models were elaborated. In addition, the study focused on the application of commonly used models in the food field. Besides predicting the freshness index and remaining shelf life of food, the study addressed aspects such as food classification (maturity and damage) and content prediction. Finally, further promotion of shelf life models in the food field, use of multivariate analysis methods, and development of new models were foreseen. More reliable transportation, processing, and packaging methods could be screened out based on real-time food quality monitoring.     

Systematic Application of Time Temperature Integrators as Tools for Control of Frozen Vegetable Quality

ABSTRACT: The application of Time Temperature Integrators (TTI) for quality monitoring and control of frozen vegetable products was studied. Kinetic modeling of characteristic shelf life indices of frozen green peas and white mushrooms was conducted from - 3 to - 20 °C. Effect of temperature on color and vitamin C changes was modeled by the Arrhenius and WLF equations and validated at dynamic temperature conditions. Temperature dependence expressed by the value of activation energy ranged from 79 to 155 kJ/mol. Response kinetics of 2 enzymatic TTI were also obtained and validated. Activation energies of response were 61 and 100 kJ/mol. Based on kinetics, suitable TTI predicted the product remaining shelf life at different temperature exposures from production to consumption.     

水产品货架期预测模型的研究进展

水产品货架期预测的研究为监测和控制水产品安全提供了理论基础。水产品是一类极易腐败变质的产品,利用货架期预测可以对水产品贮藏、运输、销售等流通环节下的品质进行及时监控,从理论上预测水产品剩余货架期。本文分析了影响水产品货架期的主要因素,包括微生物作用、水产品化学反应、水产品物理变化以及环境温度的作用等;提出了2种水产品货架期的建模思路;并总结了几类常用水产品货架期预测模型(基于水产品品质损失的动力学模型、基于温度变化的模型、基于统计学的模型和人工神经网络模型等);最后分析了水产品货架期预测目前存在的问题,为未来研究提供思路。     

猪肉冷链流通温度监测与货架期决策系统研究进展

猪肉是我国最重要的肉类消费品种,但其质量安全现状不容乐观。系统监控猪肉冷链流通的温度变化、质量损失和风险概率之间的关系,是完善冷链质量安全全程监控的核心内容。本文针对猪肉在冷链流通过程中的温度监控系统、货架期预测方法、货架期决策系统以及集成的质量安全管理体系的原理和应用进行阐述,为今后深入研究猪肉冷链流通全程质量安全监控及其信息化管理提供参考。     

Evaluation of time-temperature integrators for tracking poultry product quality throughout the chill chain

The goal of this study was to evaluate the application of one type of time-temperature integrator (TTI) to monitor the microbiological quality of ice-packed raw chicken drumsticks as a function of temperature exposure. A kinetics-based model was used to correlate the TTI chroma response to the number of bacteria on the drumstick surface under constant- and variable-temperature conditions. Two constant-temperature studies (4 and 15 degrees C) and one variable-temperature study (4 degrees C for 24 h, 15 degrees C for 24 h, 4 degrees C constant) were conducted to evaluate the applicability of the TTI under ideal and worst-case situations. During the constant-temperature studies, quality predictions made at the midpoint of the product shelf life were accurate within 15% for the observed bacterial populations. The accuracy of the TTI was marginal in the initial and final stages of the response period. During the variable-temperature study, the TTI response demonstrated positive history effects, whereby the observed rate constant is affected by previous temperature exposure. After the TTIs had been held at 15 degrees C for 24 h, the TTI response rate constant observed during subsequent storage at 4 degrees C was higher than what would be predicted for 4 degrees C. Further work will be needed to develop a continuous TTI-based quality monitoring system. However, because the microbiological quality of fresh poultry could be reliably predicted with kinetic models, fresh poultry products would be excellent candidates for a TTI-based quality monitoring system.     

Development and assessment of an intelligent shelf life decision system for quality optimization of the food chill chain.

The principles of application of a Shelf Life Decision System (SLDS) for the optimization of the distribution of chilled fresh and minimally processed food products are developed. The SLDS integrates predictive kinetic models of food spoilage, data on initial quality from rapid techniques, and the capacity to continuously monitor temperature history of the food product with Time Temperature Integrators (TTIs) into an effective chill chain management tool that leads to an improved narrow distribution of quality at consumption time, effectively reducing the probability of products consumed past shelf life end. The applicability and effectiveness of the SLDS is demonstrated and evaluated based on actual food spoilage and TTI kinetics and chill chain data employing the Monte Carlo simulation method.     

Predictive Microbiology for Monitoring Spoilage of Dairy Products with Time-Temperature Integrators

Time/temperature integrators (TTI) have a potential for monitoring time-temperature history of perishable foods, including dairy products. To correlate the end of shelf life of dairy products with different TTI's, kinetic data for growth of a dairy spoilage microorganism was obtained. Both Arrhenius and square root equations were used to model the growth of Pseudomonas fragi. A significant negative history effect was observed for P. fragi growth rate whereas history effect was positive on the lag phase, under certain nonisothermal conditions. A correlation scheme of P. fragi growth was developed with the TTI response. The application of TTI's for dairy products is feasible despite the history effects.