用于监测食品新鲜度的时间-温度指示器研究现状  

Research Status of Time-Temperature Indicator for Monitoring Food Freshness

作　　者：钱艳峰 王娅 张明玥 杜子昂 贾靖璇 万祥龙[1] QIAN Yanfeng;WANG Ya;ZHANG Mingyue;DU Ziang;JIA Jingxuan;WAN Xianglong(School of Materials Science and Engineering,Anhui University of Science and Technology,Huainan 232001,China)

机构地区：[1]安徽理工大学材料科学与工程学院,安徽淮南232001

出　　处：《食品工业科技》2022年第7期10-20,共11页Science and Technology of Food Industry

基　　金：安徽理工大学环境友好材料与职业健康研究院(芜湖)研发专项(ALW2020YF02);2021年国家级大学生创新创业训练计划项目(202110361071);安徽理工大学2021年研究生创新基金项目(2021CX2084)。

摘　　要：随着人们对食品新鲜度的要求越来越高,时间-温度指示器(time-temperature indicator,TTI)作为有效的监测工具已被应用于预估各类生鲜食品的剩余货架期。TTI是用于记录食品时间和温度历史的装置,它是利用时间和温度的累积效应产生的不可逆现象所实现的,有助于确保食品的质量和安全,但是由于其成本高、性能不稳定、响应速率慢等原因限制了它的应用。本文总结了物理型、化学型、生物型和复合型TTI的工作原理和研究进展,并分析了它们的优缺点,综述了TTI的动力学建模和活化能的计算方法、TTI的应用以及存在的挑战,并对TTI的研究趋势进行了展望。With the increasing demand for food freshness, time-temperature indicator(TTI) has been used as an effective monitoring tool to estimate the remaining shelf life of all kinds of fresh food. TTI is a device for recording the time and temperature history of food and it is achieved by irreversible phenomenon caused by the cumulative effect of time and temperature, which helps to ensure the quality and safety of food, but its application is limited by its high cost, unstable performance, and slow response rate. In this paper, the working principle and the latest research progress of physical,chemical, biological and complex TTIs are summarized, their advantages and disadvantages are analyzed. The kinetics modeling and activation energy calculation methods of TTI, the application of TTI and the existing challenges are reviewed,and the research trend of TTI is prospected.

关 键 词：时间-温度指示器(TTI) 新鲜度 动力学 响应速率 活化能 

分 类 号：TS207.7[轻工技术与工程—食品科学]