Titre :
|
A time temperature integrator for particulated foods: thermal process evaluation
|
Auteurs :
|
M. Ocio ;
P. Fernandez ;
M. Rodrigo ;
AL Et
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
1997
|
Format :
|
p. 325-328
|
Langues:
|
= Anglais
|
Catégories :
|
THERMIQUE THERMODYNAMIQUE
|
Mots-clés:
|
PRODUIT ALIMENTAIRE
;
TRAITEMENT THERMIQUE
;
EXPERIMENTATION
;
BACTERIOLOGIE
|
Résumé :
|
A time temperature integrator (TTI) was developed by immobilizing Bacillus stearothermophilus spores in a cylindrical particle consisting of an alginate-starch-mushroom puree. The particle showed homogeneous spore distribution, and when heated over a temperature range of 121-130 °C negligible spore leakage was observed after the thermal process. The experimental data on spore survivor levels obtained for each temperature-time combination were compared with theoretical predictions using a mathematical model. The results showed a good correlation between the experimental and theoretical data. All these results provide evidence that this artificial particle could be a very reliable TTI for monitoring the thermal impact on micro-organisms during validating sterilization processes in continuous aseptic systems.
|
Source :
|
Zeitschrift Fur Lebensmittel - Untersuchung und - Forschung A - Food Research and Technology, vol.205
|