2. TIME TEMPERATURE
INDICATOR
• TTIs are devices which integrate the exposure to
temperature over time.
• Accumulate the effect of such exposures.
• Exhibit a change of color
Time Temperature Indicator 2
3. FOOD SAFETY
Ensures that perishable goods, (meat
and dairy products), are stored and
transported within safe temperature.
QUALITY ASSURANCE
Indicate temperature abuse.
SHELF LIFE EXTENTION
Extend shelf life by providing
real time information on
temperature fluctuation.
IMPORTANCE
Time Temperature Indicator 3
CONSUMER CONFIDENCE
Build trust among customers by
assuring them that the product
was handled and stored
properly.
COST SAVINGS
By preventing spoilage and
waste.
SUSTAINABILITY
Reducing food waste through
improved temperature control.
4. PARTIAL HISTORY
• Do not respond unless some predetermined
threshold temperature is exceeded.
• No direct correlation between food quality
change and the response of this class of
indicator.
PARTIAL HISTORY AND FULL HISTORY TTI’S
FULL HISTORY
• Respond continuously to all temperatures.
• Give an integrated time–temperature
measure relative to the entire life of the
product
Time Temperature Indicator 4
Robertson, 2012
5. Based on a chemical reaction which causes a color
change
CHEMICAL TTI
1/7/20XX Time Temperature Indicator 5
Rate of color change increases with temperature
because the chemical reaction rate increases with
temperature.
The intensity of the color can represent a time–
temperature integral measurement.
6. • OnVu™ TTI ~ from BASF Future Business GmbH in Germany
• A self-adhesive label composed of a temperature-sensitive, photochromic ink based
on benzylpyridines
• Activated by UV light, which causes them to turn to a dark blue color.
Time Temperature Indicator 6
Mohebi & Marquez, 2015
Mohebi & Marquez, 2015
Mohebi & Marquez, 2015
7. • KEEP IT® shelf life indicator ~ (Oslo, Norway)
• Primarily based on a chemical reaction between an immobilized reactant (e.g. Fe3+)
and a mobile reactant (i.e. ferrocyanide).
• Initially they are in separate compartments separated by a sealing.
• Once the sealing is removed (activation) the reaction begins.
• Mobile reactant is time-temperature dependent.
Time Temperature Indicator 7
Biegańska, 2017
Biegańska, 2017
9. Based on diffusion phenomena.
PHYSICAL TTI
1/7/20XX Time Temperature Indicator 9
The diffusion of colored chemical substances as a
function of time and temperature.
TTIs which are not based on chemical reactions are also
reported in the patent literature.
10. • MONITOR MARK™ TTI ~ (3M,
USA)
• Is a partial-history indicator.
• Consisting of a pad containing a blue dye.
• Removal of the slip-tab brings the pad
and a wick into contact.
• Blue dye diffusion takes place when
carrier substance goes through
temperature change.
Time Temperature Indicator 10
Kour et al., (2013)
Kour
et
al.,
(2013)
11. Time Temperature Indicator 11
0
1
2
3
4
5
6
5 10 15 20 25 30 35 40 45 50
Length of blue dye movement in TTI at different temperature conditions
Length
of
colour
movement
in
cm
Time
(h)
-
CB
-
PS
Kour et al., (2013)
12. Based on biochemical reactions or biological systems
which are coupled with pH indicators.
BIOCHEMICAL TTI
Time Temperature Indicator 12
In the case of acid-producing bacteria, the color change is
caused by the transition of a pH indicator.
Advantage of such a monitoring system is that the
processes which cause the food to deteriorate are the
same kind as those occurring in the TTI. (Accurately
mirror deterioration).
13. • CHECKPOINT® TTI ~ (VITSAB, Sweden)
• Is a full-history indicator.
• It is based on hydrolysis of a lipid substrate.
• As the hydrolysis reaction proceeds, a pH indicator dye gradually changes color.
• The color change from initially deep green to bright yellow, orange and finally red.
Time Temperature Indicator 13
a) Green dot signalling the
product is OK.
b) Orange or red dot signals
Do Not Use.
Tsironi et al., 2017
Tsironi et al., 2017
14. Time Temperature Indicator 14
TTI
commercial
name
Developer Operational principle Features/scope Food
application
s
References
Insignia Deli
Intelligent
Labels™
Insignia
Technologies
Colour change accelerates with
fluctuation or change in pre-
calibrated temperature ranges.
Monitors
freshness based
on accurate
description of
time and
temperature.
Chilled
products.
Yusufu et al.,
2018;
Mohebi &
Marquez, 2015.
Coolvu™ EVIGENCE
SENSORS™
Temperature dependent
aluminium layer is coated with a
reactive layer which triggers a
chemical process as the food
spoils; respective colour
changesserve as indicator.
Provides real-
time and visual
information about
the product
(rather than
information on
use by date).
Dairy
products,
baked goods
and
beverages.
Ghaani et al.,
2016.
Cold Chain
iToken™
DeltaTrak Indicates cumulative exposure
above temperature threshold.
Indicator window
confirms
activation; labels
can be shipped
and stored under
Shipping,
storage and
distribution
of seafood
and meat.
https://www.delt
atrak.com/temp
dot-plus-labels,
Accessed 12
September
MORE
INDICATORS…
15. Time Temperature Indicator 15
TTI
commercial
name
Developer Operational principle Features/scope Food
application
s
References
Fresh-
Check®
Temperature
Intelligence™
Temptime
Corporation
Central part of the label is the
most active/reactive part; on
reaction (i.e. at higher
temperature), darkens
irreversibly at an accelerated
rate.
Self-adhesive device
also serving as a
freshness indicator
as it records full
temperature history.
Mushroom. Nuin et al.,
2008.
MORE
INDICATORS…
16. • REFERENCES
1. D. Yusufu, C. Wang, A. Mills, 2018. Evaluation of an ‘After Opening Freshness (AOF)’
label for packaged ham Food Packaging and Shelf Life, 17 (May) (2018), pp. 107-11.
2. E. Mohebi, L. Marquez, 2015. Intelligent packaging in meat industry: An overview of
existing solutions Journal of Food Science and Technology, 52 (7) (2015), pp. 3947-
3964.
3. G.L. Robertson, 2012. Food packaging: Principles and practice CRC press (2012).
4. H. Kour, N.A. Towseef Wani, A. Malik, R. Kaul, H. Chauhan, P. Gupta, et al., 2013.
Advances in food packaging - a review Stewart Postharvest Review, 9 (4) (2013)
5. M. Ghaani, C.A. Cozzolino, G. Castelli, S. Farris, 2016. An overview of the intelligent
packaging technologies in the food sector Trends in Food Science & Technology, 51
(2016), pp. 1-11.
6. M. Nuin, B. Alfaro, Z. Cruz, N. Argarate, S. George, Y. Le Marc, et al., 2008. Modelling
spoilage of fresh turbot and evaluation of a time--temperature integrator (TTI) label
under fluctuating temperature International Journal of Food Microbiology, 127 (3) (2008),
pp. 193-199.
7. Marta BIEGAŃSKA, 2017. Shelf-life monitoring of food using time-temperature indicators
(TTI) for application in intelligent packaging, (2017).
8. T. Tsironi, E. Gogou, E. Velliou, P.S. Taoukis,2008. Application and validation of the TTI
based chill chain management system SMAS (Safety Monitoring and Assurance
Time Temperature Indicator 16
17. SHASHANK R KIRAN
1/7/20XX TIME TEMPERATURE INDICATOR 17
M. TECH DAIRY
TECHNOLOGY
THANK YOU
2ND SEMESTER 1st YEAR,
2023
