Please use this identifier to cite or link to this item:
標題: 感溫變色系統的製備方法與理化性質分析
Evaluation of preparations and physicochemical properties of thermochromic system
作者: 林鈺臻
Yu-Chen Lin
關鍵字: 感溫變色系統;固液平衡;thermochromic system;solid-liquid equilibrium
引用: Abdullah, N., Talib, A. R. A., Jaafar, A. A., Salleh, M. A. M., & Chong, W. T. (2010). The basics and issues of thermochromic liquid crystal calibrations. Experimental Thermal and Fluid Science, 34(8), 1089-1121. Ahmed, I., Lin, H., Zou, L., Brody, A. L., Li, Z., Qazi, I. M., Pavase R. T., & Lv, L. (2017). A comprehensive review on the application of active packaging technologies to muscle foods. Food control, 82, 163-178. Bourque, A. (2014). Investigations of reversible thermochromism in three-component systems. Dalhousie University Bourque, A. N., & White, M. A. (2014). Control of thermochromic behaviour in crystal violet lactone (CVL)/alkyl gallate/alcohol ternary mixtures. Canadian Journal of Chemistry, 93(1), 22-31. Brody, A. L., Strupinsky, E. P., & Kline, L. R. (2001). Active packaging for food applications. CRC press. Burkinshaw, S. M., Griffiths, J., & Towns, A. D. (1998). Reversibly thermochromic systems based on pH-sensitive functional dyes. Journal of materials chemistry, 8(12), 2677-2683. Buzby, J., Farah-Wells, H., & Hyman, J. (2014). The estimated amount, value, and calories of postharvest food losses at the retail and consumer levels in the United States. Carareto, N. D., Costa, M. C., Rolemberg, M. P., Krähenbühl, M. A., & Meirelles, A. J. (2011). The solid–liquid phase diagrams of binary mixtures of even saturated fatty alcohols. Fluid Phase Equilibria, 303(2), 191-e1. Coles, R., McDowell, D., & Kirwan, M. J. (Eds.). (2003). Food packaging technology (Vol. 5). CRC Press. Dainelli, D., Gontard, N., Spyropoulos, D., Zondervan-van den Beuken, E., & Tobback, P. (2008). Active and intelligent food packaging: legal aspects and safety concerns. Trends in Food Science & Technology, 19, S103-S112. Dainty, R. H. (1996). Chemical/biochemical detection of spoilage. International journal of food microbiology, 33(1), 19-33. De Matos, F. C., Da Costa, M. C., De Almeida Meirelles, A. J., & Batista, E. A. C. (2016). Binary solid–liquid equilibrium systems containing fatty acids, fatty alcohols and trilaurin by differential scanning calorimetry. Fluid Phase Equilibria, 423, 74-83. Domańska, U., & Gonzalez, J. A. (1997). Solid-liquid equilibria for systems containing long-chain 1-alkanols III. Experimental data for 1-tetradecanol, 1-hexadecanol, 1-octadecanol or 1-icosanol+ 1-butanol, 1-hexanol, 1-octanol or 1-decanol mixtures. Characterization in terms of DISQUAC. Fluid Phase Equilibria, 129(1-2), 139-163. Food and Agriculture Organization (2015). SAVE FOOD: Global initiative on food loss and waste reduction. Hajzeri, M., Bašnec, K., Bele, M., & Gunde, M. K. (2015). Influence of developer on structural, optical and thermal properties of a benzofluoran-based thermochromic composite. Dyes and Pigments, 113, 754-762. Hong, S. I., & Park, W. S. (2000). Use of color indicators as an active packaging system for evaluating kimchi fermentation. Journal of Food Engineering, 46(1), 67-72. Kerry, J. P., O'grady, M. N., & Hogan, S. A. (2006). Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review. Meat science, 74(1), 113-130. Kerry, J., & Butler, P. (Eds.). (2008). Smart packaging technologies for fast moving consumer goods. John Wiley & Sons. Kim, J. U., Ghafoor, K., Ahn, J., Shin, S., Lee, S. H., Shahbaz, H. M., Kim, S. & Park, J. (2016). Kinetic modeling and characterization of a diffusion-based time-temperature indicator (TTI) for monitoring microbial quality of non-pasteurized angelica juice. LWT-Food Science and Technology, 67, 143-150. Koyano, T., Hachiya, I., & Sato, K. (1990). Fat polymorphism and crystal seeding effects on fat bloom stability of dark chocolate. Food structure, 9(3), 6. Kuswandi, B., & Nurfawaidi, A. (2017). On-package dual sensors label based on pH indicators for real-time monitoring of beef freshness. Food Control, 82, 91-100. Lee, K. T. (2010). Quality and safety aspects of meat products as affected by various physical manipulations of packaging materials. Meat science, 86(1), 138-150. Maximo, G. J., Carareto, N. D., Costa, M. C., dos Santos, A. O., Cardoso, L. P., Krähenbühl, M. A., & Meirelles, A. J. (2014). On the solid–liquid equilibrium of binary mixtures of fatty alcohols and fatty acids. Fluid Phase Equilibria, 366, 88-98. Mills, A. (2005). Oxygen indicators and intelligent inks for packaging food. Chemical Society Reviews, 34(12), 1003-1011. Mills, A., Lawrie, K., Bardin, J., Apedaile, A., Skinner, G. A., & O'Rourke, C. (2012). An O 2 smart plastic film for packaging. Analyst, 137(1), 106-112. Negadi, L., Wilken, M., & Gmehling, J. (2006). Solid− Liquid Equilibria for Binary Organic Systems Containing 1-Methoxy-2-propanol and 2-Butoxy Ethanol. Journal of Chemical & Engineering Data, 51(5), 1873-1876. Pacquit, A., Lau, K. T., McLaughlin, H., Frisby, J., Quilty, B., & Diamond, D. (2006). Development of a volatile amine sensor for the monitoring of fish spoilage. Talanta, 69(2), 515-520. Panák, O., Držková, M., & Kaplanová, M. (2015). Insight into the evaluation of colour changes of leuco dye based thermochromic systems as a function of temperature. Dyes and Pigments, 120, 279-287. Panák, O., Držková, M., Kaplanová, M., Novak, U., & Gunde, M. K. (2017). The relation between colour and structural changes in thermochromic systems comprising crystal violet lactone, bisphenol A, and tetradecanol. Dyes and Pigments, 136, 382-389. Panák, O., Držková, M., Svoboda, R., & Gunde, M. K. (2017). Combined colorimetric and thermal analyses of reversible thermochromic composites using crystal violet lactone as a colour former. Journal of Thermal Analysis and Calorimetry, 127(1), 633-640. Poyatos-Racionero, E., Ros-Lis, J. V., Vivancos, J. L., & Martínez-Máñez, R. (2018). Recent advances on intelligent packaging as tools to reduce food waste. Journal of Cleaner Production, 172, 3398-3409. Raditoiu, A., Raditoiu, V., Nicolae, C. A., Raduly, M. F., Amariutei, V., & Wagner, L. E. (2016). Optical and structural dynamical behavior of Crystal Violet Lactone–Phenolphthalein binary thermochromic systems. Dyes and Pigments, 134, 69-76. Regulation, E. C. (2004). No. 1935/2004 of the European Parliament and of the Council of 27 October 2004 on materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC. Off J Eur Union L, 338(4). Restuccia, D., Spizzirri, U. G., Parisi, O. I., Cirillo, G., Curcio, M., Iemma, F., Puoci, F.,Vinci, G., & Picci, N. (2010). New EU regulation aspects and global market of active and intelligent packaging for food industry applications. Food Control, 21(11), 1425-1435. RIPESENSE. Robertson, G. L. (2005). Food packaging: principles and practice. CRC press. Rukchon, C., Nopwinyuwong, A., Trevanich, S., Jinkarn, T., & Suppakul, P. (2014). Development of a food spoilage indicator for monitoring freshness of skinless chicken breast. Talanta, 130, 547-554. Skinner, G. A. (2015). Smart labelling of foods and beverages. In Advances in Food and Beverage Labelling (pp. 191-205). Stenmarck, A., Jensen, C., Quested, T., Moates, G., Buksti, M., Cseh, B., Juul, S., Parry, A., Politano, A., Redlingshofer, B., Scherhaufer, S., Silvennoinen, K., Soethoudt, H., Zübert, C., & Östergren, K. (2016). Estimates of European food waste levels. IVL Swedish Environmental Research Institute. Taoukis, P. S., & Labuza, T. P. (2003). Time-temperature indicators (TTIs). Novel food packaging techniques, 103-126 Taoukis, P., & Tsironi, T. (2016). Smart packaging for monitoring and managing food and beverage shelf life. In The Stability and Shelf Life of Food (Second Edition) (pp. 141-168). Vanderroost, M., Ragaert, P., Devlieghere, F., & De Meulenaer, B. (2014). Intelligent food packaging: The next generation. Trends in Food Science & Technology, 39(1), 47-62. White, M. A., & Leblanc, M. (1999). Thermochromism in commercial products. Journal of chemical education, 76(9), 1201. Yam, K. L. (2012). Intelligent packaging to enhance food safety and quality. In Emerging Food Packaging Technologies (pp. 137-152). Yan, S., Huawei, C., Limin, Z., Fazheng, R., Luda, Z., & Hengtao, Z. (2008). Development and characterization of a new amylase type time–temperature indicator. Food control, 19(3), 315-319. Zhang, X., Sun, G., Xiao, X., Liu, Y., & Zheng, X. (2016). Application of microbial TTIs as smart label for food quality: response mechanism, application and research trends. Trends in Food Science & Technology, 51, 12-23.
本研究以染劑、顯色劑與溶劑組成的感溫變色系統作為實驗樣品,探討組成分比例、製備方法與溶劑對樣品的影響。實驗結果顯示,單一溶劑樣品的顏色強度與顯色劑的含量有關,其中以染劑與顯色劑比例為1:3 或2:3 的樣品具有最大的顏色強度,然而全部樣品的相變溫度都與溶劑熔點相同,且皆有出現顏色遲滯的現象;製備方法則改變樣品在加熱-冷卻過程的變化,使顏色表現從可逆性變為不可逆性。在混合溶劑樣品中,則因為溶劑的固液平衡現象,導致相變溫度的改變,進而影響變色反應,但是樣品的顏色強度比單一溶劑組低。綜合上述,製備方法及組成分會影響感溫變色系統的理化性質,儘管仍有部分性質需要進一步的研究,但相信本研究對於開發商業產品具有應用潛力。
Rights: 不同意授權瀏覽/列印電子全文服務
Appears in Collections:食品暨應用生物科技學系

Files in This Item:
File SizeFormat Existing users please Login
nchu-107-7105043403-1.pdf1.97 MBAdobe PDFThis file is only available in the university internal network    Request a copy
Show full item record

Google ScholarTM


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.