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Zaman-Sıcaklık Belirteçlerinin Gıda Sanayisindeki Önemi

Year 2005, Volume: 3 Issue: 3, 12 - 14, 01.06.2005

Abstract

Gıdaların taşınması ve depolanması sırasında maruz kaldıkları sıcaklıkların ve süresinin belirlenmesi, gıdaların raf ömürleri üzerine etkisinin incelenmesi, ve gıdaların kalan raf ömürlerinin doğru olarak tespit edilebilmesi için zaman-sıcaklık belirteci TTI uygulaması önemli bir uygulamadır. Süt gibi uygulanan ısıl işlemin gıdanın besin ve duysal özellikleri üzerine etkisinin önemli olduğu durumlarda uygulanan ısıl işlemleri optimize etmek için TTI kullanılması ile ilgili çalışmalar literatürde yer almaktadır. Özellikle dondurulmuş gıdalarda TTI kullanımının önemi uzun yıllardır bir çok çalışmaya konu olmakla birlikte henüz ülkemizde bu konuya gereken önem verilmemektedir.

References

  • Taoukis, P.S., Labuza T.P., 1989. Applicability of Time Temperature Indicators as shelf life monitors of food products. Journal Food Science, 54. 783-788.
  • Taoukis, P. S., Fu, B., Labuza, T. P., 1991. Time-temperature indicators. Food Technology, 45(10), 70-82.
  • Fu B, Taoukis PS, Labuza TP., 1991. Predictive microbiology for monitoring spoilage of dairy products with time-temperature integrators. Journal of Food Science 56:1209-1215.
  • Claeys, W. L., Van Loey, A., Hendrickx, M. E., 2002,. Intrinsic time temperature integrators for heat treatment of milk. Trends in Food Science & Technology 13, 293311.
  • Bryne, C. H., 1976. Temperature indicators-The state of the art. Food Technology, 30 (6), 70-81.
  • Taoukis, P.S., Labuza T.P., 1999. Chemical time-temperature integrators as quality monitors in the chill chain. In: Bourgeois C.M., Roberts, T.A. Ed. Predictive microbiology applied to chilled food preservation. Refrigeration Science ve Technology proceeding series. International Institute of refrigeration. Paris, France. June 16-18, 1997. Quimper, France. P. 291-300.
  • Shimoni, E. Anderson, E. M., Labuza, T. P., 2001. Reliability of time temperature indicators under temperature abuse. Journal of Food Science, 66, 1337-1340.
  • Giannakourou MC, Taoukis PS., 2002. Systematic application of Time Temperature integrators as tools for control of frozen vegetable quality. Journal of Food Science, 67(6):2221-2228.
  • Giannakourou MC, Taoukis PS., 2003. Application of a TTI-based distribution management system for quality optimization of frozen vegetables at the consumer end. Journal of Food Science, 68: 201-208.
  • Singh RP, Wells JH. 1985., Use of time-temperature indicators to monitor quality of frozen hamburger. Food Technology, 39:42-50.
  • Wells, J. H., Singh, R. P., Noble, A. C., 1987. A graphical interpretation of time- temperature related quality changes in frozen food. Journal of Food Science, 52, 436-439.
  • Smolander, M., Alakomi, H.L., Ritvanen, T., Vainionpaa, J., Ahvenainen, R., 2004. Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature condition. A. Time-temperature indicators as quality-indicating tools. Food Control, 15, 217-229.
  • Bİgh-Sİrensen, L., 2004. Temperature indicators and time-temperature integrators. International İnstitute of Refrigeration, 3rd informatory Note on Refrigeration and Food.
  • Riva, M., Piergiovanni, L., Schiraldi, A., 2001. Performances of time temperature indicators in the study of temperature exposure of packaged fresh foods. Packaging Technology and Science, 14, 1-9.
  • Shellhammer TH, Singh R. P., 1991. Monitoring chemical and microbial changes of cottage cheese using a full history time-temperature indicator. Journal of Food Science, 56:402-410.
  • Hong, S., Park, W., 2000. Use of color indicators as an active packaging system for evaluating kimchi fermentation. Journal of Food Engineering, 46, 67- 72.
  • Raviyan, P. Tang, J. Orellana, L., Rasco, B. 2003. Physicochemical properties of a time-temperature indicator based on immobilization of aspergillus oryzae- amylase in poly-acrylamide gel as affected by degree of cross-linking agent and salt content. Journal of Food Science, 68, 2302-2308.
  • Taoukis, P.S., Labuza T.P., 1989. Reliability of Time Temperature Indicators as food quality monitors under non isothermal conditions. Journal of Food Science, 54, 789-792.
  • Wells, J. H., Singh, R. P., 1988. A kinetic approach to food quality prediction using full-history time-temperature indicators. Journal of Food Science, 53, 1866-1871.
  • Claeys, W. L., Van Loey, A., Hendrick, M. E., 2003. Review: are intrinsic TTIs for thermally processed milk applicable for high-pressure processing assessment? Innovative Food Science ve Emerging Technologies 4, 114.
  • Torres, P. A., Oliveria, F. A. R., 1999. Application of the acid hydrolysis of sucrose as a temperature indicator in continuous thermal pocesses. Journal of Food Engineering, 40, 181-188.

Zaman-Sıcaklık Belirteçlerinin Gıda Sanayisindeki Önemi

Year 2005, Volume: 3 Issue: 3, 12 - 14, 01.06.2005

Abstract

The use of time temperature indicators TTI is an important application to monitor the changes in the temperature and the duration period during storage and transportation of food products, to determine the effect of these changes on the shelf-life, and to evaluate the correct shelf-life. There have been some studies in the literature on the usage of TTI to determine the optimum heat treatment for some food products like milk, for which exceeding temperature of the heat treatment could cause some problems on the nutritional and sensorial properties. Although the use of TTI especially for frozen products has been a subject for most of the studies, the necessary attention has not been given in our country up to now.

References

  • Taoukis, P.S., Labuza T.P., 1989. Applicability of Time Temperature Indicators as shelf life monitors of food products. Journal Food Science, 54. 783-788.
  • Taoukis, P. S., Fu, B., Labuza, T. P., 1991. Time-temperature indicators. Food Technology, 45(10), 70-82.
  • Fu B, Taoukis PS, Labuza TP., 1991. Predictive microbiology for monitoring spoilage of dairy products with time-temperature integrators. Journal of Food Science 56:1209-1215.
  • Claeys, W. L., Van Loey, A., Hendrickx, M. E., 2002,. Intrinsic time temperature integrators for heat treatment of milk. Trends in Food Science & Technology 13, 293311.
  • Bryne, C. H., 1976. Temperature indicators-The state of the art. Food Technology, 30 (6), 70-81.
  • Taoukis, P.S., Labuza T.P., 1999. Chemical time-temperature integrators as quality monitors in the chill chain. In: Bourgeois C.M., Roberts, T.A. Ed. Predictive microbiology applied to chilled food preservation. Refrigeration Science ve Technology proceeding series. International Institute of refrigeration. Paris, France. June 16-18, 1997. Quimper, France. P. 291-300.
  • Shimoni, E. Anderson, E. M., Labuza, T. P., 2001. Reliability of time temperature indicators under temperature abuse. Journal of Food Science, 66, 1337-1340.
  • Giannakourou MC, Taoukis PS., 2002. Systematic application of Time Temperature integrators as tools for control of frozen vegetable quality. Journal of Food Science, 67(6):2221-2228.
  • Giannakourou MC, Taoukis PS., 2003. Application of a TTI-based distribution management system for quality optimization of frozen vegetables at the consumer end. Journal of Food Science, 68: 201-208.
  • Singh RP, Wells JH. 1985., Use of time-temperature indicators to monitor quality of frozen hamburger. Food Technology, 39:42-50.
  • Wells, J. H., Singh, R. P., Noble, A. C., 1987. A graphical interpretation of time- temperature related quality changes in frozen food. Journal of Food Science, 52, 436-439.
  • Smolander, M., Alakomi, H.L., Ritvanen, T., Vainionpaa, J., Ahvenainen, R., 2004. Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature condition. A. Time-temperature indicators as quality-indicating tools. Food Control, 15, 217-229.
  • Bİgh-Sİrensen, L., 2004. Temperature indicators and time-temperature integrators. International İnstitute of Refrigeration, 3rd informatory Note on Refrigeration and Food.
  • Riva, M., Piergiovanni, L., Schiraldi, A., 2001. Performances of time temperature indicators in the study of temperature exposure of packaged fresh foods. Packaging Technology and Science, 14, 1-9.
  • Shellhammer TH, Singh R. P., 1991. Monitoring chemical and microbial changes of cottage cheese using a full history time-temperature indicator. Journal of Food Science, 56:402-410.
  • Hong, S., Park, W., 2000. Use of color indicators as an active packaging system for evaluating kimchi fermentation. Journal of Food Engineering, 46, 67- 72.
  • Raviyan, P. Tang, J. Orellana, L., Rasco, B. 2003. Physicochemical properties of a time-temperature indicator based on immobilization of aspergillus oryzae- amylase in poly-acrylamide gel as affected by degree of cross-linking agent and salt content. Journal of Food Science, 68, 2302-2308.
  • Taoukis, P.S., Labuza T.P., 1989. Reliability of Time Temperature Indicators as food quality monitors under non isothermal conditions. Journal of Food Science, 54, 789-792.
  • Wells, J. H., Singh, R. P., 1988. A kinetic approach to food quality prediction using full-history time-temperature indicators. Journal of Food Science, 53, 1866-1871.
  • Claeys, W. L., Van Loey, A., Hendrick, M. E., 2003. Review: are intrinsic TTIs for thermally processed milk applicable for high-pressure processing assessment? Innovative Food Science ve Emerging Technologies 4, 114.
  • Torres, P. A., Oliveria, F. A. R., 1999. Application of the acid hydrolysis of sucrose as a temperature indicator in continuous thermal pocesses. Journal of Food Engineering, 40, 181-188.
There are 21 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Sevim Kaya This is me

Publication Date June 1, 2005
Published in Issue Year 2005 Volume: 3 Issue: 3

Cite

APA Kaya, S. (2005). Zaman-Sıcaklık Belirteçlerinin Gıda Sanayisindeki Önemi. Akademik Gıda, 3(3), 12-14.
AMA Kaya S. Zaman-Sıcaklık Belirteçlerinin Gıda Sanayisindeki Önemi. Akademik Gıda. June 2005;3(3):12-14.
Chicago Kaya, Sevim. “Zaman-Sıcaklık Belirteçlerinin Gıda Sanayisindeki Önemi”. Akademik Gıda 3, no. 3 (June 2005): 12-14.
EndNote Kaya S (June 1, 2005) Zaman-Sıcaklık Belirteçlerinin Gıda Sanayisindeki Önemi. Akademik Gıda 3 3 12–14.
IEEE S. Kaya, “Zaman-Sıcaklık Belirteçlerinin Gıda Sanayisindeki Önemi”, Akademik Gıda, vol. 3, no. 3, pp. 12–14, 2005.
ISNAD Kaya, Sevim. “Zaman-Sıcaklık Belirteçlerinin Gıda Sanayisindeki Önemi”. Akademik Gıda 3/3 (June 2005), 12-14.
JAMA Kaya S. Zaman-Sıcaklık Belirteçlerinin Gıda Sanayisindeki Önemi. Akademik Gıda. 2005;3:12–14.
MLA Kaya, Sevim. “Zaman-Sıcaklık Belirteçlerinin Gıda Sanayisindeki Önemi”. Akademik Gıda, vol. 3, no. 3, 2005, pp. 12-14.
Vancouver Kaya S. Zaman-Sıcaklık Belirteçlerinin Gıda Sanayisindeki Önemi. Akademik Gıda. 2005;3(3):12-4.

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