First Exploration of Printable Time-Temperature Indicator Based on Microcapsule
(주)코리아스칼라
- 최초 등록일
- 2023.04.05
- 최종 저작일
- 2016.10
- 24페이지/ 어도비 PDF
- 가격 6,100원
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국산업식품공학회
ㆍ수록지정보 : 학술대회 및 심포지엄
ㆍ저자명 : Jing Qian
영어 초록
With the development of marketing, time-temperature indicator (TTI) is applied to monitor the storage temperature and time to predict the shelf-life of food by irreversible color change. This study mainly focused on developing the solid-type enzymatic time temperature indicator as a first exploration on printable TTI. It was based on the phenomenon that starch would change its color into blue when meets iodine, and the hydrolysis of enzyme make the color turn to colorless gradually. Combining the microencapsulation technology to immobilize enzyme, several TTIs with different formulas were achieved, and hopefully to be applied on different foods, whose storage temperature is 4 and their shelf-life could be 5-6 days. Chilled pork meat was chosen as an indicating target to figure out a suitable specific TTI by activation energy comparing and lasting time matching.
참고 자료
없음
"학술대회 및 심포지엄"의 다른 논문
더보기 (5/10)