Time/temperature integrators (TTI) have a potential for monitoring time‐temperature history of perishable foods, including dairy products. To correlate the end of shelf life of dairy products with different TTI's, kinetic data for growth of a dairy spoilage microorganism was obtained. Both Arrhenius and square root equations were used to model the growth of Pseudomonas fragi. A significant negative history effect was observed for P. fragi growth rate whereas history effect was positive on the lag phase, under certain nonisothermal conditions. A correlation scheme of P. fragi growth was developed with the TTI response. The application of TTI's for dairy products is feasible despite the history effects.
No takes yet. Share an insight, caveat, or question.
Fu et al. (1991) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: