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KMID : 1007520120210051483
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Food Science and Biotechnology
2012 Volume.21 No. 5 p.1483 ~ p.1487
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Polymer-based Time-temperature Indicator for High Temperature Processed Food Products
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Lee Bum-Sik
Shin Han-Seung
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Abstract
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The temperature dependence of a polymerbased time temperature indicator (TTI) was investigated to determine the Arrhenius activation energy (Ea). Threshold temperature sensors were created by incorporating small amounts (1.0-2.0, w/w) of photoluminescent 4,4'-bis(2- benzoxazolyl)stilbene chromophores (BBS) into commercial grade copolymers of ethylene and norborene TOPAS 5013. The blends were melted and molded using a twin-screw extruder and a heating press. After the melting process, the blends were quenched in an ice water bath and the resulting films kinetically trapped the dyes in dispersed states. The polymer glass transition temperature (Tg) leads to irreversible phase separation and aggregation of dye, resulting in a permanent and clear change of film color. The temperature-dependent color change of TOPAS 5013 and BBS films were measured using a color difference meter at the TOPAS 5013 Tg (134oC). We investigated Arrhenius type kinetic modeling of the temperaturedependent color change such as activation energies of TTIs
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KEYWORD
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time temperature indicator, polymer, activation energy, temperature dependence, kinetic
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