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

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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

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