Validation of a time-temperature-integrator for thermal processing of foods under pasteurization conditions |
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Authors: | M. HENDRICKX&dagger ,Z. WENG,G. MAESMANS,P. TOBBACK |
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Affiliation: | Laboratory of Food Technology, Katholieke Universiteit Leuven, Kardinaal Mcrcierlaan 92, 3001 Heverlee, Belgium. |
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Abstract: | In this work, a general theory for the development of a Time Temperature Integrator, TTI-system, is outlined. A z-value (or activation energy) of the TTI-system equal to that of target index is crucial for the usefulness of a system to monitor the impact of thermal processes on foods. The proposed TTI, namely the heat-stable fraction of peroxidase covalently immobilized on porous glass beads in dodecane, can be used to indicate the intensity of a delivered pasteurization process when a z-value of 10°C is used for calculating the lethality. Lethalities read from the bio-indicator showed excellent agreement with those integrated from the measured time-temperature data. |
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Keywords: | Process lethality immobilized enzymes bio-indicator TTI-system |
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