A novel rapid method for the determination of frying oil quality: development of prototype and equations and examination with respect to legislation criteria

Capillary penetration for the development of a method for the assessment of shelf-life of foods

Temperature sensitive foods require monitoring of their time–temperature history in order to assure their safety and high quality. The same holds for other perishable products such as medical and pharmaceutical. The best means to have information on the time–temperature history of a product is by having measurement of these variables along the whole product shelf-life. As an answer to this need several time–temperature indicators have been developed and commercialized for monitoring the quality of food products. In this work a full history time–temperature indicator (TTI) has been designed and developed based on capillary penetration of safe and low surface tension liquids in micro porous polyethylene porous media. For the development of the indicator the appropriate porous media and penetration liquids were selected and capillary penetration of the selected liquids took place at two different temperatures. Based on the results of the capillary penetration experiments the TTI was developed and a prototype was evaluated in a food product in order to assess its capability to be used in food packaging. The results showed that the TTI is simple in use and could provide a quantitative and easy-to-read response. Moreover, the response of the TTI could be calibrated by changing several design parameters, in order to match the quality deterioration kinetics of the specific food product to be monitored.