Application of a biochemical time–temperature integrator to estimate pasteurisation values in continuous food processes

A novel method to evaluate the applicability of time temperature integrators to different temperature profiles

“…The experimental design and the time-temperature profiles used for the determination of the z and the D value were chosen according to previous studies (Tucker et al, 2002). Here, D T was first calculated at 80°C, 85°C, and 90°C and the z value was calculated from the variation in D T .…”

“…To be considered as a potential enzyme for TTIs, the denaturation of the enzyme by heating must follow known kinetics (Tucker, Lambourne, Adams, & Lach, 2002). Numerous enzymes have been identified for pasteurisation temperatures (Hendrickx et al, 1992;Tucker, 1999Tucker, , 2000Van Loey et al, 1997).…”

“…Numerous enzymes have been identified for pasteurisation temperatures (Hendrickx et al, 1992;Tucker, 1999Tucker, , 2000Van Loey et al, 1997). However, finding an enzyme with the adequate thermostability at sterilisation temperatures (around 121°C) can be difficult.…”

“…Recently, some studies have been reported on the use of TTIs on various industrial processes. Studies have been performed on the pasteurisation of yog-fruits (Tucker, 1998;Tucker et al, 2002) which show that a P value can be obtained with the TTIs where the use of thermocouples is not possible. In addition, Guiavarc'h (Guiavarc'h et al, 2005) used TTIs to study continuous rotary processing of canned ravioli.…”

A sterilisation Time–Temperature Integrator based on amylase from the hyperthermophilic organism Pyrococcus furiosus

“…It is now possible to use an amylase-based TTI for most commercial pasteurisation processes, from a few minutes at 70°C up to many minutes at 95°C (Tucker, Lambourne, Adams, & Lach, 2002). Recent TTI developments in pasteurisation have mostly used amylase from bacterial sources such as Bacillus subtilis, amyloliquefaciens or licheniformis.…”