지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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초록· 키워드
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If the time-temperature indicator (TTI) experienced a different temperature than the accompanied packaged food, influenced by heat transfer between the TTI, package, and ambient air, TTI would incorrectly predict the food quality changes with temperature. Temperature distributions of a finite slab with different sizes, representing beef packaged with TTI, were estimated by the finite element method (FEM). The thermal properties of the beef and TTI, such as heat capacity, density, and heat conductivity, were estimated from the relevant equations using their chemical compositions. The FEM simulations were performed for three cases: different locations of TTIs on the beef, different thicknesses of beef, and non-isothermal conditions of ambient air. The TTIs were mounted in four different locations on the beef. There was little difference in temperature between four locations of the TTI on the package surface. As the thickness of the slab increased, the temperature of the TTI changed faster, followed by the corner surface, as well as middle and bottom parts, indicating the possible error for temperature agreement between the TTI and the slab. Consequently, it was found that any place on the package could be selected for TTI attachment, but the package size should carefully be determined within a tolerable error of temperature.
목차
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참고문헌 (29)
참고문헌 신청
Abdalla, H. / 1985 / Simulation of thawing of foods using finite element method / J. Food Process Eng 7:273~286
Alabbas, S. H. / 1996 / Factors affecting the response time of an optical-fiber reflectance pH sensor / Sensors Actuators A 51:129~134
Aversa, M. / 2007 / analysis of the transport phenomena occurring during food drying process / J. Food Eng 78:922~933
Batty, J. C. / 1983 / Food Engineering Fundamentals / John Wiley & Sons, Inc
Bobelyn, E. / 2006 / Applicability of an enzymatic time temperature integrator as a quality indicator for mushrooms in the distribution chain / Postharvest Biol. Technol 42:104~114
Alabbas, S. H. / 1996 / Factors affecting the response time of an optical-fiber reflectance pH sensor / Sensors Actuators A 51:129~134
Aversa, M. / 2007 / analysis of the transport phenomena occurring during food drying process / J. Food Eng 78:922~933
Batty, J. C. / 1983 / Food Engineering Fundamentals / John Wiley & Sons, Inc
Bobelyn, E. / 2006 / Applicability of an enzymatic time temperature integrator as a quality indicator for mushrooms in the distribution chain / Postharvest Biol. Technol 42:104~114
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