• Journal of the Korean Institute of Electrical and Electronic Material Engineers
• /
• v.14 no.11
• /
• pp.912-916
• /
• 2001

Fluxmeter is a measuring instrument the magnetic flux intensity by means of an integration of the voltage induced to a search coil to unit time. It also is required to a precise integrator since the voltage induced to a search coil has a differential value of the flux ${\Phi}$ to unit time. In this study, a bias current which is a main problem of the integrator in a drift troublesome depending on the temperature of a FET is investigated. We have confirmed that the temperature dependence of both the bias current of a integrator using the FET and the reversal saturated current of the minor carrier in a P-N junction of a semiconductor were the same. The property of a commercial integrator goes rapidly down with increasing temperature. The bias current of a FET is increased twice as much with 10$^{\circ}C$ increment. As a result, the low drift integrator could be developed by setting the lower temperature up with a pottier device.

• Proceedings of the Korean Society for Technology of Plasticity Conference
• /
• 2008.10a
• /
• pp.263-266
• /
• 2008

This paper is concerned with the analysis of elasto-plastic stress waves in a mode I semi-infinite cracked solid subjected to Heaviside pulse load. This study adopts a time-discontinuous variational integrator based on Hamiltonian in order to reduce the numerical dispersive and dissipative errors. This also utilizes an integration scheme of the constitutive model with 2nd-order accuracy which is formulated on the strain space for a rate and temperature dependent material model. Finite element analyses of elasto-plastic stress waves are carried out in order to compare the accuracy between a conventional Galerkin method and the time- discontinuous variational integrator.

• Food Science of Animal Resources
• /
• v.29 no.3
• /
• pp.349-355
• /
• 2009

The temperature dependence of time temperature integrator (TTI) was investigated in terms of the Arrhenius activation energy (Ea) to determine TTI requirements to accurately predict meat quality during storage. Mathematical simulation was conducted using a numerical analysis. First, using Euler's method and MS Excel VBA, the TTI color change was kinetically modeled and numerically calculated under several storage conditions. From the TTI color variable profiles calculated from the storage time-temperature profiles, $T_{eff}$, which is a constant temperature representing the whole temperature profiles, was calculated. Upon predicting Pseudomonas spp. concentrations (one of the meat qualities) from $T_{eff}$, it was found that if $Ea_{microbial\;spoilage}=Ea_{TTI}$ be true, then Pseudomonas concentrations were calculated to be constant with the same TTI color values, regardless of time-temperature profiles, whereas if $Ea_{microbial\;spoilage}{\neq}Ea_{TTI}$ then Pseudomonas concentrations varied even with the same TTI color values. This indicates that each TTI color value represents its own fixed degree of meat quality, only if $Ea_{meat\;qualities}=Ea_{TTI}$.

• Food Science of Animal Resources
• /
• v.32 no.5
• /
• pp.598-603
• /
• 2012

Beef qualities which can be properly predicted by time-temperature integrator (TTI), a chromatic indicator, were selected in terms of its similarity of temperature dependence between beef qualities and TTI, denoted by Arrhenius activation energy ($E_a$). The high similarity is required to afford accurate prediction. A devised enzymatic TTI based on laccase (an oxidase), which catalyses the oxidation on 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) producing color development, was applied. The factors of beef quality, such as volatile basic nitrogen (VBN), pH, color (CIE $L^*$, $a^*$), Warner-Bratzler shear force (WBSF), Pseudomonas spp. count, and lactic acid bacteria (LAB) count were considered for the selection. $E_a$ (55.48 kJ/mol) of the TTI was found to be similar to those of the beef qualities (all referred) in the order of LAB count (53.54 kJ/mol), CIE $a^*$ value (61.86 kJ/mol), pH (65.51 kJ/mol), Pseudomonas spp. Count (44.54 kJ/mol), VBN (67.98 kJ/mol), WBSF (40.67 kJ/mol), and CIE $L^*$ value (33.72 kJ/mol). The beef qualities with more similar $E_a$ to that of the TTI showed less difference between real and TTI predicted levels. In conclusion, it was found out that when applying TTI to food packages, their $E_a$ similarity should be checked to assure accurate estimation of food quality levels from TTI response.

• Food Engineering Progress
• /
• v.14 no.3
• /
• pp.229-234
• /
• 2010

The applicability of a commercial enzymatic time-temperature integrator (TTI) for monitoring spoilage of ground beef was investigated under isothermal storage condition at different temperatures. The volatile basic nitrogen (VBN) value was used as a spoilage index for ground beef. The time taken to reach the spoilage of ground beef stored at 4, 10, 15, 20, and ${25^{\circ}C}$ were 168, 114, 60, 48, and 24 hrs, respectively. However, these quality losses of beef were not coincided with the endpoints of the three different C-type TTIs (C-1, C-4, and C-7). In order to match the TTI response to the quality loss of beef, some ingredients such as enzyme and substrate solutions were extracted from C-1TTI and remixed with different amount of them in the tubes to constitute the modified TTIs. The responses of the modified CM-1 TTI were very close to the quality loss of beef stored at 20 and ${25^{\circ}C}$, but not at other temperatures tested. The response of the other modified CM-2 TTI was only matched to the quality loss of beef stored at ${15^{\circ}C}$. Therefore, systematic kinetic studies of food spoilage and the TTI response are required to apply the TTI as a quality indicator for a specific food.

• Food Science of Animal Resources
• /
• v.33 no.4
• /
• pp.439-447
• /
• 2013

Time-temperature integrators (TTIs) are simple and cost-efficient tools which may be used to predict food quality. Enzymatic TTIs are devised to indicate food quality in the form of color alterations from green to red, based on the cumulative impacts of temperature and time period on the enzymatic reactions. In this study, the quality of ground beef patties was investigated for the parameters of pH levels, color, VBN, water holding capacity, and total microbial counts, depending on various storage temperatures (5, 15, and $25^{\circ}C$). TTIs were attached to the surface of the ground beef patties in order to evaluate the degree of correlating colorimetric changes with the determined quality parameters. Through the Arrhenius equation, activation energy and constant reaction rates of TTI, VBN, and total microbial counts were calculated as to observe the relationship between enzymatic reactions of the TTI and food spoilage reactions of the ground beef patties. VBN and total microbial counts were already increased to reach decomposition index (VBN: 20, total microbial count: 7-8 Log CFU/g) of meat at middle stage of storage period for each storage temperature. Although activation energy of TTI enzymatic reactions and food spoilage reactions of the ground beef patties were similar, the change of TTI color was not a coincidence for food spoilage at $5^{\circ}C$ and $15^{\circ}C$ of storage temperature. It was suggested that TTI should be designed individually for storage temperature, time, type of meat, or decomposition index of meat.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.24 no.2
• /
• pp.41-48
• /
• 2018

A printable time temperature integrator (TTI) consisting of oxygen indicator and cover films with various oxygen permeability was developed. The printing ink contained methylene blue (oxygen indicator) which changed in color during storage. $TiO_2$ and glycerol for UV-activation of TTI and zein and ethanol for printing performance were also contained in the printing ink. The cover film on the ink was employed to control the color change rate and temperature dependency (Arrhenius activation energy, $E_a$) by using the different films (PE, PET, OPP, and LLDPE). The film properties were varied by annealing. TTI was produced by silk screen printing. As a result, the color change rates were different for the cover films, being the highest in TTI with LLDPE, followed by OPP, PE, and PET. The rate decreased with increase in the cover film thickness. The $E_a$ was the highest in TTI with LLDPE, followed by OPP, PE, and PET. The $E_a$ did not change with the cover film thickness. The annealed PVC and PET film were lower in oxygen permeability than the unannealed ones, indicating the lower color change rate.

• Journal of the Korean Institute of Telematics and Electronics
• /
• v.25 no.11
• /
• pp.1274-1281
• /
• 1988

A new voltage-controlled oscillator based on a voltage-controlled integrator has been developed. It consists of a Schmitt-trigger and a voltage-controlled integrator, which is realized by an operational transconductance amplifier (OTA) and a grounded capacitor. The input control voltage changes the time constant of the integrator, and hence the oscillation frequency. The SPICE simulation shows that a prototype circuit, which oscillates at 12.21 KHz at 0 V, has the conversion sencitivity 2,437 Hz/V and the residual nonlinearity less than 0.68% in a control voltage range from -2 V to 2 V. It also shows that the circuit provides a temperature drift less than + 250 ppm/$^{\circ}$C for frequencies up to 100 KHz.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.24 no.2
• /
• pp.49-56
• /
• 2018

A novel printable time-temperature integrator (TTI) composed of a natural coloring matter, anthocyanidin, was developed. The anthocyanin was biochemically modified to change in color over week scale, compared to the original anthocyanin over month scale change. The anthocyanin extracted from strawberry was converted to its aglycone, anthocyanidin, by the treatment with ${\beta}-glucosidase$. The print paste was composed of the freeze-dried powder of anthocyanidin, pullulan, glycerol and distilled water, which was screen-printed. The TTI performance were examined in terms of kinetics and temperature dependency. The activation energy of anthocyanidin TTI was 86.92 kJ/mol. Compared with the activation energy of foods, the applicable food groups were found. Applicable food groups were chilled meat products and fish. The major benefits of the TTI were the printability to be practical in use and the eco-friendliness with the natural pigment.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.20 no.3
• /
• pp.91-96
• /
• 2014

TTI was applied to monitor the quality changes of fish displayed at a mock store. Chilled fishes were displayed with TTI on a styrofoam box filled with crushed ice. The ice was periodically refilled to maintain the fish freshness. The color of TTI and the qualities of mackerel and Alaska pollack were measured during displaying. VBN and Pseudomonas spp. were used as the quality factors of mackerel and Pollack, respectively. The spoilage time was regarded as when the factors reached their critical levels. The fishes were spoiled when the color of TTI reached an end-point. It was therefore found out that it is possible to predict the fish spoilage by observing the TTI color change.