14. Use of TTI in Monitoring Temperature Exposure During Food Transport, Catering, and Packaging

  1. W. Steven Otwell,
  2. Hordur G. Kristinsson and
  3. Murat O. Balaban
  1. Peter Rönnow

Published Online: 30 NOV 2007

DOI: 10.1002/9780470277584.ch14

Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging

Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging

How to Cite

Rönnow, P. (2006) Use of TTI in Monitoring Temperature Exposure During Food Transport, Catering, and Packaging, in Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging (eds W. S. Otwell, H. G. Kristinsson and M. O. Balaban), Blackwell Publishing Professional, Ames, Iowa, USA. doi: 10.1002/9780470277584.ch14

Editor Information

  1. Food Science & Human Nutrition Department University of Florida Gainesville, FL, USA

Publication History

  1. Published Online: 30 NOV 2007
  2. Published Print: 21 JUL 2006

ISBN Information

Print ISBN: 9780813807683

Online ISBN: 9780470277584

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Keywords:

  • food transport;
  • catering;
  • food packaging;
  • time-temperature indicators;
  • temperature profile

Summary

This chapter contains section titled:

  • Basic principles of TTIs

  • Food industry experience

  • Application of smart labels in catering airlines

  • Application of TTI concept to MAP- and ROP-packed seafood

  • Acknowledgments