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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
