| Autor: |
Gary Tucker, Emma Hanby, Helen Brown |
| Rok vydání: |
2009 |
| Předmět: |
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| Zdroj: |
Food and Bioproducts Processing. 87:23-33 |
| ISSN: |
0960-3085 |
| DOI: |
10.1016/j.fbp.2008.04.001 |
| Popis: |
A new time–temperature integrator (TTI) for the measurement of mild pasteurisation treatments is described. The objective was to measure thermal processes of the order of a few minutes at 70 °C. Food products that receive these treatments are intended for sale either under refrigerated conditions with Bacillus amyloliquefaciens in 10 mM acetate buffer. Decimal reduction time ( D 70 -value) of 8.4 min and z -value of 8.9 C° were calculated for BAA70 in a water bath. Maximum P -values measured with BAA70 were up to 25.2 min at 70 °C. Industrial evaluation for surface pasteurisation in hot-filled mini jam jars and for continuous oven cooking of quiches demonstrated the applicability of the BAA70 TTI. P -Values in both these operations could not be measured using conventional temperature sensors and so the TTIs provided invaluable data on pasteurisation achieved. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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