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A time temperature integrator for particulated foods: thermal process evaluation |
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| Authors: | Maria José Ocio Pablo Salvador Fernandez Miguel Rodrigo Paula Periago A. Martinez |
| Affiliation: | (1) Instituto de Agroquímica y Tecnología de Alimentos, (CSIC), Apartado de Correos 73, E-46100 Valencia, Spain, ES;(2) Centro de Edafología y Biología Aplicada del Segura (CSIC), Avenida de la Fama s/n, E-30080 Murcia, Spain, ES |
| Abstract: | A time temperature integrator (TTI) was developed by immobilizing Bacillus stearothermophilus spores in a cylindrical particle consisting of an alginate-starch-mushroom purée. The particle showed homogeneous spore distribution, and when heated over a temperature range of 121 – 130° C negligible spore leakage was observed after the thermal process. The experimental data on spore survivor levels obtained for each temperature-time combination were compared with theoretical predictions using a mathematical model. The results showed a good correlation between the experimental and theoretical data. All these results provide evidence that this artificial particle could be a very reliable TTI for monitoring the thermal impact on micro-organisms during validating sterilization processes in continuous aseptic systems. Received: 25 February 1997 |
| Keywords: | Thermal process evaluation Time temperature integrator Bacillus stearothermophilus |
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