用于远程质量评估的比色快速反应 (QR) 标签和其他时间-温度指示器 (TTI):理论动力学方面

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Engineering Reviews Pub Date : 2024-04-26 DOI:10.1007/s12393-024-09373-7
Micha Peleg, I. Sam Saguy
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引用次数: 0

摘要

快速反应标签(QR)的快速发展、用于时温积分器(TTI)的彩色油墨合成技术的进步以及云计算的普及,为远程现场质量评估创造了新的机遇。如果一种颜色的不可逆增强或褪色可以用单一的色度指标来表示,如色彩空间中的色调或矢量,如果这种随温度变化的动力学及其参数也是已知的,那么扫描和传输的标签在任何时候的颜色坐标都可以用来构建单一的等效恒温历史和产生相同色度读数的无数等效变温历史。测试这种温度历史等效性的一种方法是,至少在初始阶段,两种不同的颜色遵循两种不同的转化动力学,并用其中一种来预测或至少近似预测另一种的读数。我们用模拟比色变化来证明这一点,模拟比色变化遵循零阶动力学(代表定阶强化)和 Weibull(拉伸指数)强化和褪色(代表非线性动力学)。这两种方法都通过预测其等效温度历史构建中未使用的读数进行测试。模拟结果表明,有意义的恒温等效存在的传统概念可能需要重新考虑,特别是对于非线性色彩转换动力学。建议首先尝试用低度多项式作为等效温度曲线模型方程,必要时用复杂的代数表达式或随机模型取而代之。此外,还演示了如何利用同一批次产品的连续色度读数,根据拟合标准来构建几乎真实的外部温度历史。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Colorimetric Quick Response (QR) Tags and Other Time-Temperature Indicators (TTIs) for Remote Quality Assessment: Theoretical Kinetics Aspects

The fast-growing use of quick-response tags (QRs), advances in colored inks synthesis for time-temperature integrators (TTIs), and spread of cloud computing, create new opportunities for remote in-situ quality assessments. If a color irreversible intensification or fading can be represented by a single colorimetric measure, such as Hue or vector in a color space, and if this transformation temperature-dependent kinetics and its parameters are also known, then a scanned and transmitted tag’s color coordinates at any time can be used to construct a single equivalent constant-temperature history and an infinite number of equivalent varying-temperature histories that would have produced the same colorimetric reading. A way to test such temperature histories equivalency is to have, at least initially, two different colors following two different transformation kinetics, and use one to predict, or at least approximate, the other’s reading. This is demonstrated with simulated colorimetric changes that follow zero-order kinetics, representing fixed order intensification, and Weibull (stretched exponential) intensification and fading, representing nonlinear kinetics. Both were tested by predicting readings not used in their equivalent temperature history construction. The simulations indicate that the traditional notion of a meaningful constant temperature equivalent existence might need reconsideration, especially for nonlinear color transformation kinetics. It is proposed to try low-degree polynomials as equivalent temperature profile model equations first, replaced by elaborate algebraic expressions or stochastic models if needed. Also demonstrated is how successive colorimetric readings from the same lot can be used to construct its almost-true external temperature history as judged by fit criteria.

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来源期刊
Food Engineering Reviews
Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-
CiteScore
14.20
自引率
1.50%
发文量
27
审稿时长
>12 weeks
期刊介绍: Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.
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