A TIME-TEMPERATURE INTEGRATOR FOR PARTICULATED FOODS - THERMAL-PROCESS EVALUATION

A time temperature integrator (TTI) was developed by immobilizing Baci llus stearothermophilus spores in a cylindrical particle consisting of an alginate-starch-mushroom puree. The particle showed homogeneous sp ore distribution, and when heated over a temperature range of 121-130 degrees C negligible spore leakage was observed after the thermal proc ess. The experimental data on spore survivor levels obtained for each temperature-time combination were compared with theoretical prediction s using a mathematical model. The results showed a good correlation be tween the experimental and theoretical data. All these results provide evidence that this artificial particle could be a very reliable TTI f or monitoring the thermal impact on micro-organisms during validating sterilization processes in continuous aseptic systems.