نشانگرهای زمان – دما به عنوان بسته‌بندی‌های هوشمند در صنایع غذایی: انواع، مکانیسم عمل و کاربردها

نوع مقاله : مروری

نویسندگان

گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه

چکیده

امروزه با افزایش آگاهی مصرف‌کنندگان و تمایل آنها به تهیه و مصرف محصولات غذایی سالم، توجه تولید‌کنندگان به استفاده از روش‌های نوین بسته‌بندی را افزایش داده است. بسته‌بندی هوشمند یکی از انواع بسته‌بندی‌های نوین است که با جمع‌آوری و ارائه اطلاعات از محیط داخل و بیرون ماده غذایی، نسبت به کیفیت و قابلیت مصرف محصول بسته‌بندی شده هشدار می‌دهد. نشانگرهای زمان- دما یکی از انواع بسته‌بندی‌های هوشمند محسوب می‌شوند که در مواردی که نگهداری محصول به شرایط دمایی خاصی نیاز دارد مورد استفاده قرار می‌گیرند. حمل و‌نقل، نگهداری و عرضه محصولاتی مانند فراورده‌های گوشتی و محصولات لبنی به حفظ زنجیره سرما نیازمند است و نشانگرهای
زمان- دما قادر هستند نسبت به رعایت یا عدم رعایت این شرایط در طی نگهداری و عرضه محصول هشدار دهند. نشانگرهای زمان- دما انواع مختلفی دارند و هرکدام از آنها با ساز وکار‌های عمل متفاوت نسبت به پایش شرایط نگهداری و ارائه اطلاعات، اقدام می‌کنند. در این مقاله مروری، انواع نشانگرهای زمان- دما معرفی شده و ساز وکار عمل آنها و همچنین کاربردشان به‌عنوان بسته‌بندی هوشمند در محصولات غذایی مختلف تشریح شده است. 

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Time-Temperature Indicators as Intelligent Packaging Features in the Food Industry: Types, Operation Mechanisms and Applications

نویسندگان [English]

  • Hadi Almasi
  • Najmeh Sohrabi
Department of Food Science, Faculty of agriculture, Urmia university
چکیده [English]

Abstract
Nowadays, with the increasing consumer awareness and tendency to use safe food products, the food producers consider using novel packaging systems more than ever. Intelligent packaging is one of the novel packaging systems that informs the consumer about the freshness and quality of packaged food by gathering and presenting information from inside and outside the food package. Time-temperature indicators are one type of intelligent packaging systems which are used when special temperature conditions are required for food preservation. The transport and supply of meat and dairy products need the cold-chain supply. Time-temperature indicators are able to report the application of cold-chain during the transportation and sale of such food products. There are different types of time-temperature indicators and each of them operates with different mechanisms. In this review paper, various types of time-temperature indicators have been introduced and their operation mechanism as well as their application as intelligent packaging of different foods has been discussed. 

کلیدواژه‌ها [English]

  • Intelligent Packaging
  • Time-Temperature indicator
  • Operation Mechanism
  • Food Shelf life
  • Color Change Sensitivity

مراجع

  • L. Yam, P. T. Takhistov, and J. Miltz, “Intelligent packaging: concepts and applications. Journal of Food Science,” vol.70, no. 1, p. 110, 2005.##
  • Kuswandi, Y.  Wicaksono, A.  Abdullah, L. Y.  Heng, and M.  Ahmad, “Smart packaging: sensors for monitoring of food quality and safety. Sensing and Instrumentation for Food Quality and Safety,” vol. 5, no. 3, pp. 137 - 143.##
  • Biji, C.  Ravishankar, C.  Mohan, and T.  S. Gopal, “Smart packaging systems for food applications: a review. Journal of Food Science and Technology,” vol. 52, no. 10,
    pp. 6125 - 6135.##
  • Tsironi, M. Giannoglou, E. Platakou, and P. Taoukis, “Evaluation of Time Temperature Integrators for shelf-life monitoring of frozen seafood under real cold chain conditions. Food Packaging and Shelf Life,” vol. 10,
    pp. 46 - 53.##
  • Subramaniam and P. Wareing, “The Stability and Shelf Life of Food, Wood head  Publishing,”  2016.##
  • H.  Han, “Innovations in food packaging, Academic Press,” 2005.##
  • Arias - Mendez, C. Vilas, A. A. Alonso, and E.##
    Balsa - Canto, “Time–temperature integrators as predictive temperature sensors.  Food   Control,” vol. 44, p. 258, 2015.##
  • Vaikousi, C. G.  Biliaderis,  and K.  P. Koutsoumanis, “Development of a microbial time/temperature indicator prototype for monitoring the microbiological quality of chilled foods. Applied and Environmental Microbiology,” vol. 74, no. 10, pp. 3242 - 3250, 2008.##
  • Ellouze and J. Augustin, “Applicability of biological time temperature integrators as quality and safety indicators for meat products. International Journal of Food Microbiology,” vol. 138, no. 1, pp. 119 - 129, 2010.##
  • Vaikousi, C. Biliaderis, and K. P. Koutsoumanis, “Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat,” International Journal of Food Microbiology, pp. 272 - 278, 2009.##
  • S. Lee and  H.  S. Shin, “Polymer-based time
    temperature indicator for high temperature processed food products. Food Science and Biotechnology,” vol. 21, no. 5, pp. 1483 - 1487, 2012.##
  • Kreyenschmidt, H. Christiansen, A.  Hübner, V. Raab, and   B. A Petersen, “novel photochromic time–temperature indicator to support cold chain management. International Journal of Food Science and Technology,” vol. 45, no. 2,
     pp. 208-215, 2010.##
  • Mai, H. Audorff, W. Reichstein, D. Haarer, G. Olafsdottir, S. G. Bogason, J. Kreyenschmidt, and S. Arason, “Performance of a photochromic time – temperature indicator under simulated fresh fish supply chain conditions. International Journal of Food Science and Technology,” 
     vol. 46, no. 2, pp. 297-304, 2011.##
  • Yamamoto and K. Isshiki, “Development of the indicator using Maillard reaction to warn against the temperature rise of the chilled food. Japanese Journal of Food Chemistry and Safety,” vol. 19, no. 2, pp.  84-87, 2012.##
  • Rokugawa and H. Fujikawa, “Evaluation of a new Maillard reaction type time-temperature integrator at various temperatures, Food Control,” vol. 57. pp. 355-361, 2015.##
  • L. Yam, P. T. Takhistov, and J. Miltz, “Intelligent packaging: concepts and applications, Journal of Food Science,” vol. 70, no. 1, p. 110, 2005.##
  • Kuswandi,  Y.  Wicaksono,  A.  Abdullah, L. Y.  Heng, and M.  Ahmad, “Smart packaging: sensors for monitoring of food quality and safety, Sensing and Instrumentation for Food Quality and Safety,” vol. 5, no. 3, pp. 137-143.##
  • Biji, C.  Ravishankar, C.  Mohan, and T.  S. Gopal, “Smart packaging systems for food applications: a review Journal of Food Science and Technology,” vol. 52, no. 10,
    pp. 6125 - 6135.##
  • Tsironi, M. Giannoglou, E. Platakou, and P. Taoukis, “Evaluation of Time Temperature Integrators for shelf-life monitoring of frozen seafood under real cold chain conditions. Food Packaging and Shelf Life,” vol. 10,
    pp. 46 -53.##
  • Subramaniam and P. Wareing, “The Stability and Shelf Life of Food, Wood Head  Publishing,” 2016.##
  • H. Han, “Innovations in food packaging, Academic Press,” 2005.##
  • Arias - Mendez, C. Vilas, A. A. Alonso, and E. Balsa,##
  • “Time–temperature integrators as predictive temperature sensors. Food Control,” vol. 44, pp. 258-266, 2015.##
  • Vaikousi, C. G. Biliaderis, and K. P. Koutsoumanis, “Development of a microbial time/temperature indicator prototype for monitoring the microbiological quality of chilled foods. Applied and Environmental Microbiology,” vol. 74, no. 10, pp. 3242-3250, 2008.##
  • Ellouze and J. Augustin, “Applicability of biological time temperature integrators as quality and safety indicators for meat products. International Journal of Food Microbiology,” vol. 138, no. 1, pp. 119-129, 2010.##
  • Vaikousi, C. G, Biliaderis, and K. P. Koutsoumanis, “Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat,” International Journal of Food Microbiology,  pp. 272-278, 2009.##
  • S. Lee and H. S. Shin, “Polymer-based time-temperature indicator for high temperature processed food products. Food Science and Biotechnology,” vol. 21, no. 5, pp. 1483-1487, 2012.##
  • Kreyenschmidt, H. Christiansen, A.  Hübner, and
    V. Raab, “Petersen, B. A novel photochromic time temperature indicator to support cold chain management. International Journal of Food Science and Technology,”
     vol. 45, no. 2, pp. 208-215, 2010.##
  • Mai, H. Audorff, W. Reichstein, D. Haarer, G. Olafsdottir, S. G. Bogason, J. Kreyenschmidt, and S. Arason, “Performance of a photochromic time–temperature indicator under simulated fresh fish supply chain conditions. International Journal of Food Science and Technology,” vol. 46, no. 2, pp. 297-304, 2011.##
  • Yamamoto and K. Isshiki, “Development of the indicator using Maillard reaction to warn against the temperature rise of the chilled food. Japanese Journal of Food Chemistry and Safety,” vol. 19, no. 2, pp. 84-87, 2012.##
  • Rokugawa and H. Fujikawa, “Evaluation of a new Maillard reaction type time-temperature integrator at various temperatures. Food Control,” vol. 57, pp. 355-361, 2015.##
علوم و فنون بسته‌بندی
دوره 12، شماره 46
شهریور 1400
صفحه 9-18

فایل ها

سابقه مقاله

  • تاریخ دریافت: 15 فروردین 1400
  • تاریخ بازنگری: 12 اردیبهشت 1400
  • تاریخ پذیرش: 26 مهر 1400
  • تاریخ انتشار: 01 شهریور 1400

هم رسانی

ارجاع به این مقاله

آمار