Abstract
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.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 1209-1215 |
| Number of pages | 7 |
| Journal | Journal of food science |
| Volume | 56 |
| Issue number | 5 |
| DOIs | |
| State | Published - Sep 1991 |