| 摘要 |
An improved process and device are described, for monitoring time-temperature histories of perishable articles, utilizing an inactive form of a diacetylene compound, incapable of undergoing a color change upon thermal annealing, but capable of conversion to an active form upon contacting an activating vapor. The active form is capable of undergoing a color change upon thermal annealing, as a result of solid state polymerization wherein the resulting color change is representative of the time-temperature history of thermal annealing. Specific active and inactive forms of diacetylenes useful in the improved process and device are also described.
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