THE DEVELOPMENT AND USE OF AN ALPHA-AMYLASE-BASED TIME-TEMPERATURE INTEGRATOR TO EVALUATE IN-PACK PASTEURIZATION PROCESSES

Authors
VANLOEY A ARTHAWAN A HENDRICKX M HAENTJENS T TOBBACK P
Citation
A. Vanloey et al., THE DEVELOPMENT AND USE OF AN ALPHA-AMYLASE-BASED TIME-TEMPERATURE INTEGRATOR TO EVALUATE IN-PACK PASTEURIZATION PROCESSES, Lebensmittel-Wissenschaft + Technologie, 30(1), 1997, pp. 94-100
Citations number
37
Categorie Soggetti
Food Science & Tenology
Journal title
Lebensmittel-Wissenschaft + Technologie → ACNP
ISSN journal
00236438
Volume
30
Issue
1
Year of publication
1997
Pages
94 - 100
Database
ISI
SICI code
0023-6438(1997)30:1<94:TDAUOA>2.0.ZU;2-0
Abstract
To monitor lethal efficacy of pasteurization processes, an isolated ex trinsic enzyme-based time-temperature integrator (TTI) was developed b ased on reaction enthalpy measurement of heat inactivation of Bacillus amyloliquefaciens alpha-amylase. After careful isothermal calibration and validation of the correct functioning of the system under variabl e temperature conditions, the TTI was applied as a wireless device to determine the influence of a process parameter (end-over-end rotationa l speed) on the spatial distribution of process lethalities in a parti culated food model system, pasteurized in a water cascading retort. (C ) 1997 Academic Press Limited.