육류의 품질과 Time Temperature Integrator(TTI) 온도의존성에 대한 수학적 Simulation

• 발행기관: 한국축산식품학회
• 저자명: 박한조 심수동 민상기 이승주
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제29권 제3호, 349~355쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2009.08.31

영문 초록

The temperature dependence of time temperature integrator (TTI) was investigated in terms of the Arrhenius activation energy (Ea) to determine TTI requirements to accurately predict meat quality during storage. Mathematical simulation was conducted using a numerical analysis. First, using Euler`s method and MS Excel VBA, the TTI color change was kinetically modeled and numerically calculated under several storage conditions. From the TTI color variable profiles calculated from the storage time-temperature profiles, Teff, which is a constant temperature representing the whole temperature profiles, was calculated. Upon predicting Pseudomonas spp. concentrations (one of the meat qualities) from Teff, it was found that if Ea(microbial spoilage)=Ea(TTI) be true, then Pseudomonas concentrations were calculated to be constant with the same TTI color values, regardless of time-temperature profiles, whereas if Ea(microbial spoilage)≠Ea(TTI), then Pseudomonas concentrations varied even with the same TTI color values. This indicates that each TTI color value represents its own fixed degree of meat quality, only if Ea(meat qualities)=Ea(TTI).

키워드

time temperature integrator temperature dependence activation energy mathematical simulation