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Time-temperature indicator system I

A technology of temperature indicator and time, applied in the field of assembly, can solve the problem of inaccurate prediction of storage life

Inactive Publication Date: 2014-03-19
KEEP-IT TECHNOLOGIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Unless the rate of time-temperature indicator system changes with temperature approximately parallels the temperature dependence of the rate of degradation of the product being monitored, the system will not be able to accurately predict the remaining shelf life for variable temperature profiles
Also, since the temperature dependence of quality degradation may be different in different temperature intervals, the temperature dependence of the time-temperature indicator may advantageously have a non-linear response in these cases

Method used

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  • Time-temperature indicator system I
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  • Time-temperature indicator system I

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0164] Time-Temperature Indicator System A

[0165] Gelatin from fish

[0166] Prepare each content to be contained in the first compartment (gel-strip)

[0167] 54g of 22% HiPure fish gelatin (Norland Products Inc., USA) was dissolved in 46g of water which had been preheated to a temperature of about 65°C. Sodium hydroxide was then added until a pH of about 8 was reached. Subsequently, 2 g of type B-gelatin (Sigma), 5 g of trehalose (Sigma) and 2 g of 1% by weight i-carrageenan (Sigma) were included, and the mixture was stirred for about 10 minutes.

[0168] First base component: HiPure fish gelatin.

[0169] Second Matrix Component: Type B - Gelatin.

[0170] Immobilized reagent = i-carrageenan.

[0171] Prepare the contents to be contained in the second compartment (reservoir)

[0172] 2.5 g of methylene blue (Sigma) were dissolved in 73 g of water which had been preheated to a temperature of about 90°C. The mixture was then stirred for about 10 minutes. 5 g Typ...

Embodiment 2a

[0182] Time-temperature indicator system B

[0183] "Fish Source Gelatin"

[0184] Prepare the contents to be included in the first compartment (gel-strip)

[0185] 2,5 g of gelatin, Type A (Sigma) and 11,06 g of fish gelatin (Hi Pure Fish Gelatin, Norland Products) were added to 20 ml of hot water and allowed to dissolve. Dissolve 5,0 g Trehalose, Sigma. Add the compound to be immobilized by pipetting 1,75 ml of 1,0 M CuSO4 solution. The volume was adjusted to 50ml with hot water.

[0186] First base component: HiPure fish-derived gelatin.

[0187] Second matrix component: Type A - Gelatin.

[0188] Immobilized reagent = CuSO4.

[0189] Prepare the contents to be contained in the second compartment (reservoir)

[0190]11,06 g of fish gelatin (HiPure fish gelatin, Norland Products) and 5,0 g of trehalose (Sigma) were added to 20 ml of hot water. To the solution was added 8,45 g of K as a mobile compound 4 Hexacyanoferrate (Merck), then diluted with hot water to 50...

Embodiment 2b

[0201] Time-temperature indicator system B

[0202] "Non-Fish Gelatin"

[0203] Prepare the contents to be included in the first compartment (gel-strip)

[0204] To 20 ml of hot water, 2,5 g of gelatin, type A (Sigma) and 5,0 g of trehalose (Trehalsose, Sigma) were added and allowed to dissolve. Add the compound to be immobilized by pipetting 1,75 ml of a 1,0 M CuSO4 solution. The volume was adjusted to 50ml with hot water.

[0205] First Matrix Component: Type A - Gelatin

[0206] Immobilized reagent = CuSO4.

[0207] Prepare the contents to be contained in the second compartment (reservoir)

[0208] 11,06 g of fish gelatin (HiPure fish gelatin, Norland Products) and 5,0 g of trehalose (Sigma) were added to 20 ml of hot water. To the solution was added 8,45 g of K as a mobile compound 4 Hexacyanoferrate (Merck), then diluted with hot water to 50 ml of solution.

[0209] First base component: HiPure fish-derived gelatin.

[0210] Mobile reagent = K 4 Hexacyanofer...

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Abstract

The present invention relates to a time-temperature indicator system useful for monitoring the time and temperature exposure of foods, nutraceuticals, pharmaceuticals, cosmetics, chemicals and other products. The system provides improved time-temperature sensitivity, time-temperature sensitivity control and a response which better reflects that of the reactions leading to quality loss of the monitored product. Further, the invention also relates to a combination comprising a time-temperature indicator system and a product storage container or a bag closure device. A method for producing said time-temperature indicator system is also part of the present invention.

Description

field of invention [0001] The present invention relates to a time-temperature indicator system for monitoring time and temperature exposure of food, nutraceuticals, pharmaceuticals, cosmetics, chemicals and other products. The system provides increased time-temperature sensitivity, time-temperature sensitivity control, and a response that better reflects the response to reactions that result in loss of product quality being monitored. Furthermore, the invention also relates to a combination comprising a time-temperature indicator system and a product storage container or bag closure. A method for producing said time-temperature indicator system is also part of the invention. Background of the invention [0002] The quality of food and other perishable goods is highly dependent on storage conditions such as temperature and storage time from production or packaging until it finally reaches the final consumer. As the temperature rises, the deterioration process is faster due ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01K3/04
CPCG01K3/04G01K11/06
Inventor 奥斯门德·K·勒尔彼泽·奥斯卡·安德森布里特·萨尔比埃格特·F·古德永松马里特·南德鲁普·彼得森克里斯蒂安·萨尔比·奥斯兰
Owner KEEP-IT TECHNOLOGIES
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