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

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