| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6392749 | Food Control | 2013 | 5 Pages |
Abstract
Time-temperature indicator (TTI) is a small commercial device used widely in food field. A TTI system on the basis of the chemical reaction between urease and carbamide was developed. The discoloration kinetics of urease-based TTI was explored. The mathematics formula that revealed the relationships of the change of TTI color with time and temperature has been established. The activation energy of urease-based TTI was 23.05 ± 1.15 kJ/mol (±95% confidence interval). This type of TTI system has the potential to apply to some time-temperature dependence foods with similar Ea values.
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Authors
Dan Wu, Yajun Wang, Jianchu Chen, Xingqian Ye, Qiuming Wu, Donghong Liu, Tian Ding,