Development characterization and use of a high-performance enzymatic time-temperature integrator for the control of sterilization process' impacts

Biotechnology and Bioengineering
Yann Guiavarc'hMarc Hendrickx

Abstract

A small sized single-component enzymatic time temperature integrator (TTI) was developed. It consisted of glass beads coated with Bacillus licheniformis alpha-amylase (BLA) and stabilizing additives in a dehydrated form. Post heating residual enzymatic activity was used as a response property of the TTI. Under isothermal conditions, different batches of the system were characterized by z(TTI)-values around 13.5 degrees C in the temperature range 100-130 degrees C as well as by their ability to provide a response within 5 min after thermal processing. When used under non-isothermal conditions in a model food (silicone spheres), the system allowed to measure process-values (zTTI)F(121.1 degrees C) up to 60 min with an average error of 10.9%. The capabilities of the system were validated in a real solid/liquid food matrix sterilized by retorting. The combination of F(TTI)-values with heat transfer simulations based on finite difference calculations allowed for the determination of process values, which evaluated actual process-values (10 degrees C)F(121.1 degrees C) up to 90 min with an average error of 11.4%. The good performances of the system as well as its easiness of preparation and use, make the latter a valuable biological ...Continue Reading

References

Jan 1, 1995·Critical Reviews in Food Science and Nutrition·M HendrickxP Tobback
Aug 1, 1986·Biotechnology and Bioengineering·J P Henley, A Sadana
Jul 1, 1992·Biotechnology and Bioengineering·S De CordtP Tobback

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Citations

Feb 26, 2014·Critical Reviews in Food Science and Nutrition·J P P M Smelt, S Brul
Oct 28, 2006·Journal of Food Protection·Fur-Chi ChenAgnes Kilonzo-Nthenge
Mar 26, 2010·Langmuir : the ACS Journal of Surfaces and Colloids·Annalisa CalòFabio Biscarini

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