Development and application of a new time–temperature integrator for the measurement of P-values in mild pasteurisation processes

Development of a time-temperature integrator system using Burkholderia cepacia lipase

“…Many cases of applying a TTI to food products have been being reported, as inexpensive and effective TTIs are being developed and various studies on the quality index of food products have been conducted. A TTI has been applied to various refrigerated and frozen food products such as meat, poultry, dairy products, seafood, and vegetables as well as during the milk sterilization process (5)(6)(7)(8)(9)(10). Generally, the response of a TTI and decreased food quality must correspond to successfully apply a TTI to food products.…”

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

“…Time-temperature integrators for pasteurisation processes have been developed successfully (such as De Cordt, Hendrickx, Maesmans, & Tobback, 1992;Tucker, 1999;Van Loey, Hendrickx, De Cordt, Haentjens, & Tobback, 1996). 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 Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

“…One approach is the use of small beads placed within the food and analysed after thermal processing, which gives either an indication of the maximum temperature reached or even the achieved lethality as given by the F value. The use of time temperature integrators has gained popularity over the last decade, and both biological (Mehauden et al 2007) and biochemical beads (Tucker et al 2009) have been developed. For an overview on these interesting and promising techniques, we refer to Hendrickx et al (1995) and Van Loey et al (2004).…”