Predictive Modeling of Alkaline Phosphatase Inactivation in a High-Temperature Short-Time Pasteurizer
Source: Journal of Food Protection®, Volume 57, Number 5, May 1994 , pp. 424-430(7)
Abstract:In order to support regulations directed towards ensuring the safety of heat processed dairy products, data on inactivation of alkaline phosphatase (AP) in whole milk in a pilot plant high-temperature short-time (HTST) pasteurizer were obtained. A computer program was designed to calculate the integrated lethal effect, or pasteurization effect (PE), at temperatures of 60 to 74°C and with holding tubes for 3 to 60 s. An equation was derived which related values of √PE to log % residual activity (r2 of 0.964). These results suggest that predictive equations based on PE could be used to assess the effectiveness of commercial pasteurization processes.
Document Type: Research article
Affiliations: 1: Centre for Food and Animal Research, Research Branch, Agriculture Canada, Ottawa, Ontario K1A OC6, Canada 2: Bureau of Microbial Hazards, Health Protection Branch, Health and Welfare Canada, Ottawa, Ontario K1A OL2, Canada 3: Bureau of Microbial Hazards, Health Protection Branch, Health and Welfare Canada, Ottawa, Ontario KIA OL2, Canada 4: Bureau of Biostatistics and Computer Applications. Health Protection Branch, Health and Welfare Canada, Ottawa, Ontario K1A OL2, Canada
Publication date: 1994-05-01
- IAFP members must first sign in on the right to access full text articles of JFP First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: firstname.lastname@example.org or Web site: www.foodprotection.org
- Information for Authors
- Submit a Paper
- Subscribe to this Title
- Membership Information
- Information for Advertisers
- ingentaconnect is not responsible for the content or availability of external websites