THE DEVELOPMENT OF AN ENZYMATIC TIME-TEMPERATURE INTEGRATOR TO ASSESSTHERMAL EFFICACY OF STERILIZATION OF LOW-ACID CANNED FOODS .1.

Authors
VANLOEY AM HAENTJENS TH HENDRICKX ME TOBBACK PP
Citation
Am. Vanloey et al., THE DEVELOPMENT OF AN ENZYMATIC TIME-TEMPERATURE INTEGRATOR TO ASSESSTHERMAL EFFICACY OF STERILIZATION OF LOW-ACID CANNED FOODS .1., Food biotechnology, 11(2), 1997, pp. 147-168
Citations number
41
Categorie Soggetti
Food Science & Tenology","Biothechnology & Applied Migrobiology
Journal title
Food biotechnology → ACNP
ISSN journal
08905436
Volume
11
Issue
2
Year of publication
1997
Pages
147 - 168
Database
ISI
SICI code
0890-5436(1997)11:2<147:TDOAET>2.0.ZU;2-O
Abstract
Heat inactivation kinetics of Bacillus subtilis alpha-amylase at reduc ed moisture content was studied under steady state and under non-stead y state conditions by monitoring the decrease in enthalpy associated w ith the heat deterioration of the enzyme. The high thermostability of the enzymic systems, obtained due to a reduction of the moisture conte nt, allowed the systems to be applied in sterilization processes. More over, because Bacillus subtilis alpha-amylase equilibrated above a sat urated salt solution of an equilibrium relative humidity of 76 at 4 de grees C yielded a z-value of 9.7 degrees C, this system can be used to monitor the thermal destruction of spores of proteolytic strains of C lostridium botulinum, characterized by a z-value of 10 degrees C, and hence, allows the measurement of the lethal efficacy of a sterilizatio n process of low acid canned foods.