Abstract
Time–temperature indicators (TTIs) are effective on realization of cold chain throughout food processing and distribution. In this paper, a new amylase type TTI based on the reaction between amylase and starch was developed. Four amylase type TTIs were made in four different substrate concentrations. The mathematical models of each TTI were drawn up, which showed the relationships between the changes of indicator’s color and time and temperature. The activation energies ( E a), which were 109.63, 114.59, 112.98 and 102.74 kJ/mol of each TTI, could be changed to match the E a of food product, by modifying the proportion of the amylase and starch. The results present that this new amylase type TTI could be applied to show the time–temperature history of foodstuffs, and to indicate the food quality, which is associated with the undergoing of the time–temperature exposure.
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