THE MEASUREMENT OF COLOR IN CHEMICAL INDICATORS APPLICABLE TO FOOD SPOILAGE

Authors
BLAKE GJ EDWARDS SJ
Citation
Gj. Blake et Sj. Edwards, THE MEASUREMENT OF COLOR IN CHEMICAL INDICATORS APPLICABLE TO FOOD SPOILAGE, Color research and application, 19(5), 1994, pp. 377-382
Citations number
6
Categorie Soggetti
Engineering, Chemical
Journal title
Color research and application → ACNP
ISSN journal
03612317
Volume
19
Issue
5
Year of publication
1994
Pages
377 - 382
Database
ISI
SICI code
0361-2317(1994)19:5<377:TMOCIC>2.0.ZU;2-I
Abstract
Two different types of chemical indicator used to monitor food spoilag e due to thermal abuse were evaluated using an I.C.S. colour measureme nt system. One indicator exhibited an abrupt colour change after about 340 min at room temperature, whereas the other exhibited a slower col our change at about the same time. The two different behaviors lend th emselves to different applications. (C) 1994 John Wiley & Sons, Inc.