低溫食品物 流與 projects 蕭心怡 食品之特殊性 Product classification for physical distribution 1. Degree of processing 2. Value of the product 3. Volume and the weight of the product 4. Storage temperature 5. Life-cycle 6. Turnover growth, market share 食品之特殊性 Storage temperature • 12℃-18℃: • 0℃-7℃: • 零下2℃-零下7℃: • 零下18℃: • 保存期限半年至一年 3 涼藏食品 冷藏食品 冰溫食品 冷凍食品 現今低溫物流管理問題 B2C 低溫冷藏宅配溫度記錄實證結果 4 B2C 低溫冷凍宅配溫度記錄實證結果 現今低溫物流管理問題 5 三樓統皓前區冷藏庫 檢測間最高溫22.717 ℃;檢測間最低溫 -0.213 ℃;檢測間平均溫 9.049 ℃ 設定溫度 7 ℃ •温度過高:(>7℃):55 % •冷藏温度範圍:( 7℃~0℃):45 % •温度稍低:(0℃~ -1℃):0% •温度過低:(< -5℃):0% 四樓統皓烹調區冷凍庫4 檢測間最高溫11.334 ℃;檢測間最低溫-12.956 ℃;檢測間平均溫 -4.862 ℃ 設定溫度 -18 ℃ Project 1: 開發TTI 現有冷鏈之溫度監控工具 Infrared thermometer Time Temperature Indicator Data Loggers Contact thermometer Cold Chain Temperature Monitoring Wireless technologies 11 Project 1: 開發TTI • 時間溫度指示劑 (Time-temperature Indicator, TTI) A simple, inexpensive device that can show an easily measurable, time-temperature dependent change that reflects the full or partial temperature history of a food product to which it is attached. • Low price Product unit Indirect freshness control 12 (Taoukis, 2001) No digital temperature data The food kinetic is necessary Project 1: 開發TTI Commercially available TTIs TTI Physical Biological Microbiological 13 Chemical Enzymatic Project 1: 開發TTI TTI OnVu™ 14 Project 1: 開發TTI TTI運用於包裝肉品實例 (Designer: Naoki Hirota) (Designer: Naoki Hirota) 15 Project 1: 開發TTI TTI運用於包裝肉品實 16 Project 2: 利用連續溫度資訊預測架售期 • 偵測工具:HOBO Data Loggers • 偵測方式:連續監測設定每5分鐘進行 一紀錄。 • 偵測時間:2012/4/26~2012/5/02 • HOBO數:18組 Project 2: 利用連續溫度資訊預測架售期 Principles of predictive microbiology Organisms increases in number by division Attenuated bacteria are ‘dead’ All organisms in a population have the same characteristics Organisms multiply and die independently Growth occurs when right conditions are met (temp, pH, water activity) and after a lag time. Growth reduces due to depletion of nutrients, production of toxins Measure of number can be absolute or density (for a fixed volume) Growth models based on assumptions of underlying probability distribution. 18 Project 2: 利用連續溫度資訊預測架售期 19 Project 2: 利用連續溫度資訊預測架售期 Commercial software: • Combase http://www.combase.cc/ • Pathogen Modeling Program (PMP) http://ars.usda.gov/Services/docs.htm?docid=11584 http://portal.arserrc.gov/Tutorial.aspx U max and shelf-life Shelf-life Seafood spoilage (and safety) predictors Shelf-life 20 http://modelling.combase.cc/ComBase_Predictor.aspx Prediction of shelf-life Seafood spoilage predictors (SSP) • The SSP was developed at the Danish Institute for Fisheries Research (DIFRES) • http://sssp.dtuaqua.dk/ Project 2: 利用連續溫度資訊預測架售期 Bacteria growth model: Exponential ln(n) ln(n0 ) t • n=count/g • n0=count/g when t=zero, • T=time (hr) • μ =specific growth rate/hr • GT=generation time 23 Project 2: 利用連續溫度資訊預測架售期 Bacteria growth model: Modified Gompertz model e B*( t M ) N (t ) A C * e N(t)=density at time t A=the lower asymptotic log bacterial count as t decreases indefinitely C=Nmax amd N0 differences B=the relative maximum growth rate(/h) M=the time at which maximum growth rate occurs M= Tlag +1/B Project 2: 利用連續溫度資訊預測架售期 Step by step (dynamic temperature) 1. Deciding SSO (specific spoilage organism) or pathogen 2. Measuring No, Nmax, pH, Aw of your sample 3. Obtaining B value and Tlag value (M value) from database or published articles (at least 25). • Hint: choosing the most similar conditions for your sample product 4. Construct exponential regression for temperature-M, and temperature-B 5. Compute end bacteria number after experiencing dynamic temperatures Project 2: 利用連續溫度資訊預測架售期 Findings 26 1/20/2013 Project 2: 利用連續溫度資訊預測架售期 Findings Figure. 1. Exponential fit of B (the relative growth rate) and M (reversal point) value. 27 1/20/2013 Table 6 Temperature data and duration time of the Day and predicted bacteria number (N(t)) Step Packaging at factory (2F) Storage at factory (2F) Transport from 2F to 1F Loading to truck (1F) Transport to DC Time (min) 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 . . 150 151 . . 180 181 . . 210 211 . . 390 Temperature 18.68 18.68 18.68 18.68 18.68 18.65 18.65 18.65 18.62 18.62 18.62 18.58 18.58 18.58 18.58 18.55 18.55 18.55 18.55 18.52 18.52 18.52 18.55 18.49 18.49 18.49 18.52 18.52 18.49 18.49 18.46 8.88 . . 8.88 20.11 . . 20.01 18.57 . . 19.47 13.63 . . 18.02 N(t) 2.69 2.69 2.69 2.69 2.69 2.69 2.69 2.69 2.69 2.69 2.69 2.69 2.69 2.70 2.70 2.70 2.70 2.70 2.70 2.70 2.70 2.70 2.70 2.70 2.70 2.70 2.70 2.70 2.70 2.70 2.70 2.70 . . 2.71 2.74 . . 2.76 2.78 . . 2.80 2.81 . . 2.87 Project 2: 利用連續溫度資訊預測架售期 Findings • Figure 3. Predicted growth of Pseudomonas spp. on 18 oC sandwiches through steps of 1-5 under dynamic temperature at Day3.