|
Partner |
Information
|
1 |
NTUA (LFCT), National Technical University of Athens, School of Chemical Engineering, Division of Process and Product Development, Laboratory of Food Chemistry and Technology |
Contact
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
WP1
|
contribute to experimental design, microbial and shelf life modelling and sensory analysis
|
WP2
|
in generating data on the meat chill chain, in validation of SMAS through risk assessment, and will contribute to Internet site.
|
WP3
|
design, develop, test and optimize TTI for meat safety and quality, develop TTI software and TTI readers.
|
WP4
|
develop and assess SMAS and software.
|
WP5
|
conduct SMAS field tests, provide partners with TTI for field tests.
|
WP6
|
conduct consumer surveys analysis
|
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
-
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.
-
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.
-
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.
-
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
-
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.
-
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.
-
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
-
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
-
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.
-
Taoukis PS. 2003. Time-temperature indicators (TTI). In: Ahrevainen R., Editor. Novel Food packaging techniques. Woodhead Publishing Ltd. Cambridge, England.
|
Back
|
|
|