A. Vanloey et al., THEORETICAL CONSIDERATION ON THE INFLUENCE OF THE Z-VALUE OF A SINGLE-COMPONENT TIME-TEMPERATURE INTEGRATOR ON THERMAL-PROCESS IMPACT EVALUATION, Journal of food protection, 58(1), 1995, pp. 39-48
The allowed difference in z-value between a single component time/temp
erature integrator (SCTTI) and target attribute to measure the impact
of a thermal process with a given accuracy was examined theoretically.
For isothermal heating profiles, the issue and the degree of over- or
underestimation of the actual process-value can be predicted as a fun
ction of z-value difference and reference temperature. The closer the
processing temperature approaches reference temperature, the larger th
e allowed difference in z-value. As target attributes are characterize
d by a higher z-value, the allowed z-value difference between SCTTI an
d target attribute increases. For non-isothermal heating profiles, ove
r- or underestimation depends in addition on the temperature history o
f the product. In order to obtain a safe estimate of the impact value,
whatever the shape of the time/temperature profile, a new approach is
suggested based on a SCTTI with a z-value below the target z-value in
combination with the use of a reference temperature above or equal to
the maximum processing temperature.