Determining method and device for residual shelf-date of dairy product in refrigeration chain circulation
A technology to determine the device and method, which is applied in the direction of testing dairy products, biochemical equipment and methods, material inspection products, etc., and can solve problems such as difficulty in ensuring food quality, waste, and difficulty in achieving consistency
Inactive Publication Date: 2005-08-24
UNIV OF SHANGHAI FOR SCI & TECH
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Problems solved by technology
However, due to the unpredictability of temperature changes in the entire storage-transportation-sales stage, it is difficult to reach a consensus between the predicted shelf life of food and the real circulation period of food
It is difficult to guarantee the quality of food by only marking the expiration date of food, or throwing it away prematurely will cause waste
At present, the existing electronic devices only record the temperature and time changes of the cold chain, but cannot predict the remaining shelf life; some label indicators designed according to physical and chemical principles can reflect the degree of food change, such as diffusion type, polymerization type, enzyme reaction type, etc.
But it cannot record the change of temperature and time, and it is a one-time use
Method used
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[0022] A method and device for determining the remaining shelf life of a dairy product cold chain, characterized in that the steps of the method are:
[0023] 1. Determination of the Time-Temperature-Tolerance TTT curve of dairy products: through repeated constant temperature experiments on milk at different temperatures and physical and chemical tests on the acidity content of milk and the total number of microbial colonies, the acidity and the total number of bacterial colonies. The judgment standard is: the total number of bacterial colonies should be ≤ 30,000 / mL, and the titrated acidity should be ≤ 20°T. As long as one parameter exceeds the standard, the milk arrival date can be judged. The data obtained from the above experiment and the linear interpolation method , to get the TTT curve. In order to obtain the TTT curve of milk, the specific implementation is to place the milk at 4°C, 10°C, 15°C, 20°C and 25°C respectively, and obtain the data obtained through the titrat...
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The invention discloses a method for confirming the left shelf life of milk product in refrigeration storage chain and the device. The steps of this method are: 1. confirm the milk product time-temperature-tolerance TTT curved line; 2. calculate the left shelf life of the milk in equation; 3. save the above TTT curved line data and the equations in the CPU. The hardware of the device mainly consists of CPU, temperature sensor, voltage sensing circuit, keyboard circuit, clock circuit, serial nonvolatile FRAM, RS-232 serial level converter and display circuit. The software of the device is designed in a modulized process which consists of temperature collecting module, 8653 interruption sampling service module, keyboard interruption service. It sub-program communicate with CPU by interruption. The benefits of the invention are that the forecast equation is applied to the milk product for the first time. The stuffs displayed and recorded by the device include the time-temperature relationship of the milk product when circulating in the refrigerating storage chain, moreover the left shelf life of the milk product.
Description
technical field [0001] The invention relates to a method and device for determining the remaining shelf life of a dairy product cold chain, in particular to a device for simultaneously recording the temperature, time and remaining shelf life of a dairy product circulation process for implementing the method. Background technique [0002] The food cold chain refers to all links of food circulation from producers to consumers, that is, from raw material procurement, production and processing, storage, transportation to distribution, sales to consumers' homes, etc., can maintain a moderately low temperature state. During the circulation of food, the rate of deterioration is a function of factors such as temperature, relative humidity (RH) and gas. The gas composition and relative humidity can usually be better controlled through proper packaging, while the temperature of the food depends on the storage conditions. Food rot and deterioration are mainly due to the action of micr...
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Login to View More IPC IPC(8): C12Q1/06G01N33/04G06F19/00
Inventor 谷雪莲华泽钊
Owner UNIV OF SHANGHAI FOR SCI & TECH