EVALUATION OF THE INTEGRATED TIME-TEMPERATURE EFFECT IN THERMAL-PROCESSING OF FOODS

In this review, current methods used to evaluate the integrated impact of time and temperature upon preserving a food product by a heat trea tment are considered. After identifying the basic premise any preserva tion scheme shall meet, the central role of a feasible description for the heat activation kinetics of microorganisms, their spores, and oth er quality attributes are stressed. Common concepts to quantify a ther mal process are presented. Shortcomings of the prevalent evaluation me thods are highlighted and attention is given to the development, restr ictions, and possibilities of time-temperature-integrators as ''new'' evaluation tools to measure the impact of a ''classical'' in-pack heat treatment and more modern heating techniques such as continuous proce ssing of solid/liquid mixtures on foods.