Theoretical Consideration on the Influence of the z-Value of a Single Component Time/Temperature Integrator on Thermal Process Impact Evaluation
Authors: Van Loey, A.; Ludikhuyze, L.; Hendrickx, M.; De Cordt, S.; Tobback, P.
Source: Journal of Food Protection®, Number 1, January 1995, pp. 7-119 , pp. 39-48(10)
Abstract:The allowed difference in z-value between a single component time/temperature integrator (SCTTI) and target attribute to measure the impact of a thermal process with a given accuracy was examined theoretically. For isothermal heating profiles, the issue and the degree of over- or underestimation of the actual process-value can be predicted as a function of z-value difference and reference temperature. The closer the processing temperature approaches reference temperature, the larger the allowed difference in z-value. As target attributes are characterized by a higher z-value, the allowed z-value difference between SCTTI and target attribute increases. For non-isothermal heating profiles, over- or underestimation depends in addition on the temperature history of the product. In order to obtain a safe estimate of the impact value, whatever the shape of the time/temperature profile, a new approach is suggested based on a SCTTI with a z-value below the target z-value in combination with the use of a reference temperature above or equal to the maximum processing temperature.
Document Type: Research Article
Affiliations: Katholieke Universiteit te Leuven, Faculty of Agricultural and Applied Biological Sciences, Centre for Food Science and Technology, Unit Food Preservation, Kardinaal Mercierlaan 92, B-3001, Leuven, Belgium
Publication date: January 1, 1995
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