Chemical pressure temperature time indicator based on coenzyme Q(0) and sorbic acid
- How does it work?
- What can it be used for?
- What can it not be used for?
- Related Facilities
- Further Information
|Key words||pressure temperature time indicator, pTTI, uniformity, pressure, temperature, chemical reaction, colour change, process impact, non-uniformity, heterogeneity, high pressure processing, high hydrostatic pressure, pasteurization, sterilization, heat transfer, adiabatic heating, kinetics, chemical sensor, sorbic acid, coenzyme Q(10)|
|Completed by||KU Leuven LFT|
How does it work?
|Primary objective||A pressure temperature time indicator (pTTI) allows detection of temperature non-uniformity in a high-pressure vessel, during high pressure processing (stabilizing operation). This temperature non-uniformity is caused by heat transfer of adiabatic heat during compression. This temperature non-uniformity can result in process impact non-uniformity. This tool allows detection of the point of lowest temperature or even lowest impact, in case the temperature dependence of its kinetics match that of the target attributes (quality or safety) (2,3).|
|Working principle|| The chemical reaction (Diels–Alder reactions between coenzyme Q(0) and sorbic acid) is characterized by a pressure and temperature sensitive reaction rate. This reaction results in this discolouration of coenzyme Q(0). The reactants (isolated form the environment) are positioned at different locations in the high pressure vessel. After the process, the extent of the reaction is measured by a colour change. Differences in colour at different locations are associated with differences in temperature (1).|
|Additional effects||Once the non-uniformity of the vessel is determined, process parameters can be changed to minimize this non-uniformity. The pTTI can be used to validate this optimization.|
|Important process parameters||pressure, temperature, time|
|Important product parameters||none, as the integrator is isolated from the product|
What can it be used for?
|Operations||Pasteurisation through high pressure processing|
|Solutions for short comings||Process non-uniformity in high pressure processing|
What can it NOT be used for?
|Products||Non-packed liquid products|
|Operations||High pressure thermal sterilisation (batch). No chemical pTTIs have been described yet that can be used under conditions of high pressure, high temperature (HPHT) processing.|
|Other limitations||To asses process impact, the kinetics of the pTTI should match that of the target attribute (safety or quality)|
|Risks or hazards||Integrators should be isolated. Food labelled with the integrator should not be used for consumption.|
|Modularity /Implementation||This tool can be placed between packed foods or in a labeled (not to be sold) packed food|
|Consumer aspects||No information. No problems expected.|
|Legal aspects||This tool offers a solution for legislation with regard to process control, as direct temperature measurement is difficult in high pressure vessels.|
|Environmental aspects||No information. No problems expected.|
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|Institutes||KU Leuven LFT, IRTA, CSIC - IATA|
|References|| 1. Fernández-Garcia, A. et al. (2009) A simple coloured indicator for monitoring ultra high pressure processing conditions. Journal of Food Engineering 92, 410-415.
2. Van der Plancken, I. et al. (2008) Impact evaluation of high pressure treatment on foods: considerations on the development of pressure-temperature-time integrators (pTTIs). Trends in Food Science & Technology 19, 337-348.
3. Hartmann, C. & Delgado, A. (2003) The influence of transport phenomena during high-pressure processing of packed food on the uniformity of enzyme inactivation. Biotechnology and Bioengineering 82, 725-735.
pressure, temperature, time none, as the integrator is isolated from the product Sensors and Indicators 2.1.2 physical, chemical stabilizing not applicable Web of science Key words: Pressure temperature time indicator WikiSysop :Template:Review document :Template:Review status