Author/Authors :
Wu، نويسنده , , Dan and Wang، نويسنده , , Yajun and Chen، نويسنده , , Jianchu and Ye، نويسنده , , Xingqian and Wu، نويسنده , , Qiuming and Liu، نويسنده , , Donghong and Ding، نويسنده , , Tian، نويسنده ,
Abstract :
Time–temperature indicator (TTI) is a small commercial device used widely in food field. A TTI system on the basis of the chemical reaction between urease and carbamide was developed. The discoloration kinetics of urease-based TTI was explored. The mathematics formula that revealed the relationships of the change of TTI color with time and temperature has been established. The activation energy of urease-based TTI was 23.05 ± 1.15 kJ/mol (±95% confidence interval). This type of TTI system has the potential to apply to some time–temperature dependence foods with similar Ea values.
