Open AccessKinetic Modeling Of A Bi-Enzyme Time-Temperature Indicator (TTI) Based on Different Parameters for Monitoring Food Product Quality
Author(s) -
Qiang Li,
Min Duan,
Wen Liu,
Yue Dai,
Ren Li
Publication year - 2019
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/612/2/022042
Subject(s) - absorbance , activation energy , arrhenius equation , chemistry , reaction rate constant , kinetics , analytical chemistry (journal) , biological system , kinetic energy , thermodynamics , chromatography , physics , quantum mechanics , biology
Time-temperature indicator has been widely applied in the food industry. And, the theoretical study shows that if the time-temperature indicator is applied to monitor food, the activation energy of TTI temperature-dependent must be consistent with the activation energy of food quality loss. In this study, kinetics of absorbance and color changes in bi-enzyme were investigated as a function of storage temperature. Absorbance value was used to evaluate the enzyme reaction process under different temperature. Color change was evaluated in terms of the total color difference (DE). The results indicated that the time - temperature dependence of Absorbance and DE values followed a zero-order model. The Arrhenius equation adequately described the temperature dependence of the reaction rate constants for both absorbance and color parameters, respectively, from which the activation energies and rate constant at different temperature were obtained. There were significant linear correlations between absorbance, color and time parameter.