Temperature monitoring for quality management in Cold Chain
Keywords:
Temperature indicators, time temperature indicators (TTI), enzymatic, polymerization, diffusionAbstract
Time temperature indicators are devices which integrate the exposure to temperature over time by accumulating the effect of such exposures and exhibiting a change of colour (or other physical characteristic). TTI's are commonly used in food, pharmaceutical and medical products to indicate exposure to excessive temperature abuse. TTI’s help in assure the cool chain of food products, they are expected to reduce the amount of food waste, as well as reducing the number of food borne illnesses. The mandatory regulations on pharmaceutical cold chain logistics by international and national associations like WHO are influencing the demand for TTI labels. Global time temperature indicator labels market is expected to witness rapid growth during the forecast period. This growth is expected to be primarily driven by growing concern about food wastage and its impacts on economy.
References
M. 2020. MonitorMarks, 3M company. Available at: www.3m.com
ASTM. 2014. Standard guide for selection of time-temperature indicators. ASTM F1416-96, ASTM International, West Conshohocken, PA.
CRYOLOG. 2020. The (eO)s TTI. Cryolog. Available at: http://cryolog.com
Deen. 2014. The Intelligent Colorimetric Timer Indicator Systems to develop label Packaging Industry in Egypt. International Design Journal,4 (2): 295-304
Ellouze, M. and Augustin, J.C. 2010. Applicability of biological time temperature integrators as quality and safety indicators for meat products. Int. J. Food Microbiology, 138 (1-2): 119-129
Ellouze, M., Pichaud, M., Bonaiti, C., Coroller, L., Couvert, O., Thuault, D. and Vaillant, R. 2008. Modelling pH evolution and lactic acid production in the growth medium of a lactic acid bacterium: application to set a biological TTI. Int. J. Food Microbiology, 128 (1): 101-107
Evans, J.A., and Woolfe, M.L. 2008. Temperature monitoring and measurement. In: Brown, M. (Ed.), Chilled Foods: A Comprehensive Guide. Woodhead Publishing, Cambridge, pp. 404-444
Han, J.H., Ho, C.H.L. and Rodrigue, E.T. 2005. Intelligent packaging. In: Han, J.H. (Ed.), Innovation in Food Packaging.Elsevier Academic Press, London, pp. 138-155
Kuswandi, B., Wicaksono, Y., Jayus Abdullah, A., Heng, L.Y. and Ahmad, M. 2011. Smart packaging: sensors for monitoring of food quality and safety. Sens. Instrumen. Food Quality, 5: 137-146
Lu, L., Zheng, W., Lv, Z. and Tang, Y. 2013. Development and application of time_temperature indicators used on food during the cold chain logistics. Packag. Technol. Sci., Supplement: Chinese Packaging Institute Conference, 2012. 26 (Suppl. S1): 80-90
Offer, G. and Knight, P. 1988. The structural basis of water-holding in meat. Part 1. General principles and water uptake in meat processing, in Developments in Meat Science, Vol. IV (ed. R.A. Lawrie), Applied Science Publishers, London, p. 63-171.
Pavelkova, A. 2013. Time temperature indicators as devices intelligent packaging. Act Univ. Agric. Silvic. Mendelianae Brun., 61: 245-251
Rani, D.N. and Abraham, T.E. 2006. Kinetic study of a purified an ionic peroxidase isolated from Eupatorium odoratum and its novel application as time temperature indicator for food materials. J. Food Eng., 77 (3): 594-600
Taoukis, P.S. 2008. Application of time_temperature integrators for monitoring and management of perishable product quality in the cold chain. In: Kerry, J., Butler, P. (Eds.), Smart Packaging Technologies for Fast Moving Consumer Goods. John Wiley and Sons, pp. 61-74
Taoukis, P.S. and Labuza, T.P. 2003. Time-temperature indicators (TTIs). In: Ahvenainen, R. (Ed.), Novel Food Packaging Techniques. Woodhead Publishing, Cambridge, pp. 103-126
TEMPTIME. 2018. Fresh-Checks TTI. Temptime Corporation. Available at: www.fresh-check.com TIMESTRIP. 2016. Information on TTI from Timestrip Ltd. Available at: http://timestrip.com/products/food-range
Topping, J. and Patel, M. 2010. A review of time-temperature (shelf-life) indicators and integrators used to monitor the quality and safety of perishable foods. Research Report No. 944, Leatherhead Food Research.
Tsironi, T., Gogou, E., Velliou, E. and Taoukis, P.S. 2008. Application and validation of the TTI based chill chain management system SMAS (Safety Monitoring and Assurance System) on shelf-life optimization of vacuum packed chilled tuna. Int. J. Food Microbiol, 128 (1): 108-115
Wessel, R. 2007. Chill-on develops prototype RFID-enabled time-temperature indicator. RFID J. Available at: www.rfidjournal.com/articles/view?3749
Woolfe, M.L. 2000. Temperature monitoring and measurement. In: Stringer, M., Dennis, C. (Eds.), Chilled Foods - A Comprehensive Guide, second ed. Woodhead Publishing, Cambridge, pp. 99-134
Yan, S., Huawei, C., Limin, Z., Fazheng, R., Luda, Z. and Hengtao, Z. 2008. Development and characterization of a new amylase type time_temperature indicator. Food Control, 19 (3): 315-319
Zhang, C., Yin, A.X., Jiang, R., Rong, J., Dong, L., Zhao, T., Sun, L.D., Wang, J., Chen, X. and Yan C-H. 2013. Time temperature indicator for perishable products based on kinetically programmable Ag overgrowth on Au nanorods. ACS Nano, 7 (5): 4561-4568
