Quantitative evaluation of thermal processes using time-temperature integrators

Abstract The further development of new heating technologies, process assessment and process optimization in the thermal processing of foods is limited by the applicability of currently used process evaluation methodologies. Therefore, considerable effort has been and will continue to be put into the development of specific sensors — time-temperature integrators (TTIs) — which can allow faster, easy and correct determination of the impact of a process on a product attribute without the need for detailed knowledge of the actual time-temperature history of the product. This article presents the current state of the art regarding TTI development to monitor thermal processes, as well as a discussion of the possible applications and limitations of several types of TTI systems.

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