5 Iroon Polytechniou, 15780, Athens, Greece
Tel. +30 210 7723171
Fax. +30 210 7723163
E-mail: taoukis@chemeng.ntua.gr
WebSite : http://www.chemeng.ntua.gr

Role and Contribution 

Workplan

Role of Subcontractor

Vitsab Sweden AB, Stenyxegatan 21, SE-213 76 Malmoe, Sweden.
Principal scientist: Dr. Peter Ronnow, Ph: +46 40 215020, e-mail: peter.ronnow@vitsab.se

The subcontractor will contribute to the following: Develop standard and non-standard TTI formulations for the project. Identify new lipids as substrate for the enzyme reaction to test applicability to the meat safety aspects of the project and to establish their energy of activation (WP3). Co-develop with P1 a new TTI design based on a solid support immobilizing the lipid substrate which will be more easily read by photoelectrical sensors in an automatic registration system of the TTI kinetics. Provide the studied TTI to the other participants in the project for applications of WP5 and WP6.

Research Personnel

Qualifications

Selected References

1. Fu, B., Taoukis P. S. and Labuza T. P. (1991), "Predictive Microbiology for monitoring spoilage of dairy products with time temperature indicators", Journal of Food Science, 56(5), p. 1209-1215.  
   
   
2. Taoukis, P., Labuza, T. P. and Saguy, I.(1997). Kinetics of Food Deterioration and Shelf-Life prediction.in: "The Handbook Of Food Engineering Practice", K.J.Valentas, E.Rotstein, R.P.Singh (ed), CRC Press, p.361-403.  
   
   
3. Tsoka, S., Taoukis P.S., Christakopoulos, P., Kekos, D., Macris B.J. (1998). Time temperature Integration for Chilled Food Shelf life Monitoring using Enzyme-Substrate Systems. Food Biotechnology. 12(2), 139-155.
   
   
4. Taoukis, P. S., Koutsoumanis, K.& Nychas, G-J.E (1999) Use of time-temperature intergrator and predictive modelling for shelf life control of chilled fish under dynamic storage conditions. Int. J.Food Microbioly 53, 21-31  
   
   
5. Taoukis, P.S., Bili, M., and Giannakourou M. (1998). Application of shelf life modelling of chilled salad products to a TTI based distribution and stock rotation system. Acta Horticulturae , 476, 131-140.  
   
   
6. Koutsoumanis, K.. Taoukis, P., Drosinos, E., & Nychas, G-J.(2000) Applicability of an Arrhenius model for combined effect of temperature and CO2 packaging on the spoilage microflora of fish. Appl.Environ. Microbiol. 66, 3528-3534.  
   
   
7. Giannakourou M., Koutsoumanis, K., Nychas, G-J and Taoukis, P.(2001) Development and Assessment of an Intelligent Shelf Life Decision System for Quality Optimization of the Food Chill Chain.. J Food Protection 64(7), 1051-1057  
   
   
8. Taoukis PS. 2001. Modelling the use of time-temperature indicators in distribution and stock rotation. In: Tijkskens LMM, Hertog MLATM, Nicolai BM, editors. Food process modelling. 3rd ed. Woodhead Publishing Ltd. Cambridge, England p. 402-432
   
   
9. Giannakourou MC, Taoukis PS. 2003. Application of a TTI-based distribution management system for quality optimisation of frozen vegetables at the consumer end. J.Food Sci. 68(1): 201-209.  
   
   
10. Taoukis PS. 2003. Time-temperature indicators (TTI). In: Ahrevainen R., Editor. Novel Food packaging techniques. Woodhead Publishing Ltd. Cambridge, England.