A novel method to evaluate the applicability of time temperature integrators to different temperature profiles

Active and Intelligent Packaging Food - Research and Development – A Review

“…Temperature indicators show whether products have been heated above or cooled below a reference (critical) temperature, warning consumers about the potential survival of pathogenic micro-organisms and protein denaturation during, for example, freezing or defrosting processes. Furthermore, TTIs have also been applied to assess the pasteurization and sterilization process [Mehauden et al, 2007;Tucker et al, 2007Tucker et al, , 2009.…”

Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

“…One approach is the use of small beads placed within the food and analysed after thermal processing, which gives either an indication of the maximum temperature reached or even the achieved lethality as given by the F value. The use of time temperature integrators has gained popularity over the last decade, and both biological (Mehauden et al 2007) and biochemical beads (Tucker et al 2009) have been developed. For an overview on these interesting and promising techniques, we refer to Hendrickx et al (1995) and Van Loey et al (2004).…”

“…For an overview on these interesting and promising techniques, we refer to Hendrickx et al (1995) and Van Loey et al (2004). Such time temperature integrators can also be used for studying factors of quality, and can be used in parallel with thermocouples within an agitating vessel (Mehauden et al 2007(Mehauden et al , 2008.…”

Use of Time Temperature Integrators for determining process uniformity in agitated vessels

“…Guiavarc'h et al (2002b) used TTIs to monitor thermal impact inside a solid/liquid model food and showed that incorrect conclusions could be drawn using F values for solid pieces obtained just by using temperatures recorded at the centre of the solid at the tip of a thermocouple. Mehauden et al (2007) used a Peltier stage to reproduce various industrially relevant time temperature profiles and showed good correlation between P values from the integrated time temperature history of thermocouples and those obtained from TTIs at 85°C.…”