Combined Use of Two Single-Component Enzymatic Time-Temperature Integrators: Application to Industrial Continuous Rotary Processing of Canned Ravioli

$37.00 plus tax (Refund Policy)

Buy Article:

Abstract:

Two original, highly dehydrated, small single-component enzymatic time-temperature integrator (TTI) systems, TTIL and TTIS, were prepared. Their z-values were 13.9 and 16.4°C, respectively, and they were based on Bacillus licheniformis α-amylase and Bacillus subtilis α-amylase, respectively. The isothermal calibration of these two TTIs revealed that (i) they can be used in the temperature range of 100 to 140°C, (ii) results can be read within 5 min, and (iii) they can be used individually for the measurements of process values 13.9°C F 121.1°C and 16.4°C F 121.1°C up to 98 min and 85 min, respectively. Because these two TTIs have different z-values above 10°C, they could be used in combination with the multicomponent TTI concept to estimate process values 10°C F 121.1°C inside particles of a solid or liquid food submitted to rotary processing. Raviolis in tomato sauce sterilized in an industrial-scale reel and spiral continuous retort were examined in this study. Two methods, based on the combination of a one-dimensional explicit finite difference heat-transfer model with the experimental responses of the TTIs, were used to take into account the possible deviations in evaluation of 10°C F 121.1°C values. A process value 10°C F 121.1°C of 23.6 min with a standard deviation of 1.5 min was determined inside raviolis using the multicomponent TTI approach, and a process value 10°C F 121.1°C of 33.6 min with a standard deviation of 1.5 min inside the sauce was calculated from the temperature recording data.

Document Type: Research Article

Affiliations: 1: Laboratory of Food Technology, Department of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit te Leuven, Kasteelpark Arenberg 23, B3001 Leuven, Belgium 2: Centre Technique de la Conservation des Produits Agricoles, 41 Avenue Paul Claudel, 80480 Dury, France

Publication date: February 1, 2005

More about this publication?
  • 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: info@foodprotection.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
Related content

Tools

Favourites

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more