Development Of A Time-Temperature Indicator Reaction System Based On Urease

The quality of a food product and its shelf life is strongly dependent on its temperature history, from production, through distribution and storage, to consumption. The dependence of a product's shelf life on temperature, a factor is usually hard to control, makes shelf life control a difficult task. Time-temperature indicators (TTI) can offer a solution to this problem. A TTI is a small, inexpensive device that show an easily measurable, Time-temperature dependent, irreversible change that can be correlated to quality changes of a food product that undergoes the same temperature distribution. TTI is correlated to food quality through Arrhenius equation. In a certain temperature range, both TTI response and food quality follow Arrhenius behavior. The TTI response and food quality are modeled through a quality and a response function respectively. If kinetic parameters of TTI and food quality are known , then food quality can be deduced by TTI response through related formulas.TTIs have been researched overseas for a long time. Some products are developed and in application. Yet in our country the related research is very little. In this study urease TTI system that is based on chemical kinetics principles was developed; a systematic approach was also established, based on kinetic principles, that allows the correlation of the response of a TTI to the...