Validation of a time-temperature-integrator for thermal processing of foods under pasteurization conditions
HENDRICKX, M. ; WENG, Z. ; MAESMANS, G. ; TOBBACK, P.
Oxford, UK : Blackwell Publishing Ltd
Published 1992
Oxford, UK : Blackwell Publishing Ltd
Published 1992
| ISSN: |
1365-2621
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
In this work, a general theory for the development of a Time Temperature Integrator, TTI-system, is outlined. A z-value (or activation energy) of the TTI-system equal to that of target index is crucial for the usefulness of a system to monitor the impact of thermal processes on foods. The proposed TTI, namely the heat-stable fraction of peroxidase covalently immobilized on porous glass beads in dodecane, can be used to indicate the intensity of a delivered pasteurization process when a z-value of 10°C is used for calculating the lethality. Lethalities read from the bio-indicator showed excellent agreement with those integrated from the measured time-temperature data.
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| Type of Medium: |
Electronic Resource
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| URL: |