Titre :
|
The development of an enzymic time temperature integrator to assess thermal efficacy of sterilization of low-acid canned foods .1
|
Auteurs :
|
A. Van Loey ;
T. Haentjens ;
M. Hendrickx ;
P. Tobback
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
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1997
|
Format :
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p. 147-168
|
Langues:
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= Anglais
|
Catégories :
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THERMIQUE THERMODYNAMIQUE
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Mots-clés:
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STERILISATION THERMIQUE
;
ENZYME
;
THERMOSENSIBILITE
;
ACTIVITE ENZYMATIQUE
|
Résumé :
|
Heat inactivation kinetics of Bacillus subtilis alpha-amylase at reduced moisture content was studied under steady state and under non-steady state conditions by monitoring the decrease in enthalpy associated with the heat deterioration of the enzyme. The high thermostability of the enzymic systems, obtained due to a reduction of the moisture content, allowed the systems to be applied in sterilization processes. Moreover, because Bacillus subtilis alpha-amylase equilibrated above a saturated salt solution of an equilibrium relative humidity of 76 at 4 °C yielded a z-value of 9.7 °C, this system can be used to monitor the thermal destruction of spores of proteolytic strains of Clostridium botulinum, characterized by a z-value of 10 °C, and hence, allows the measurement of the lethal efficacy of a sterilization process of low acid canned foods.
|
Source :
|
Food Biotechnology, vol.11, n°2
|