EXPERIMENTAL STUDY ON SHELF LIFE OF DAIRY BY ETTI
At present, it was important that the safety, both national and international, for food products was of optimal quality. Once a food was preserved and packaged, it was not stable forever. Each food system slowly decayed or deteriorated. Temperature was the most important factor affecting the quality and safety of food during distribution and storage. Dairy is one of deteriorative food. This work mainly aimed at investigating quality of dairy in cold chain. The relationship between quality and storage time on dairy by biochemical means were studied. The effects of different storage condition on quality of dairy were also investigated by electronic time-temperature indicator (ETTI). The device would predict the remaining shelf life and alarm when abnormal condition. The remaining shelf life of dairy has gotten by the non-isothermal conditions, whose difference of results between measurement and biochemical analysis was less than 0.5 days. The ETTI would appropriately indicate the remaining shelf life（RSL）. It was better than the product date and significant to improve the cold chain for food.
Xuelian GU Xin WANG Baolin LIU Zezhao HUA Yanchen LIU
Department of medical equipment and food, Shanghai University of Science and Technology, No. 516, Ju School of Automation Engineering , Northeast DianLi University , jilin , 132012 , China
国际会议
The 22nd International Congress of Refrigeration(第22届国际制冷大会)
北京
英文
2007-08-21（万方平台首次上网日期，不代表论文的发表时间）