Abstract
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 TT1 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.
Original language | English |
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Pages (from-to) | 481-497 |
Number of pages | 17 |
Journal | Journal of Food Processing and Preservation |
Volume | 14 |
Issue number | 6 |
DOIs | |
Publication status | Published - Dec 1990 |