Chemometric applications of thermally produced compounds as time-temperature integrators in aseptic processing of particulate foods.
The chemometric principle was used to derive a guideline for obtaining a simple "yes or no" answer about the sterility of food particulates heated at aseptic processing temperatures. A quadratic temperature pulse model was used to estimate bacterial destruction from the fractional yield of thermally produced chemical marker compounds (2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one, M-1, and 4-hydroxy-5-methyl-3(2H)-furanone, M-2) and the rate constants and the activation energies of the chemical and bacterial systems. The model yielded a conservative estimate of lethality at the center of meat-balls heated under different time-temperature conditions. A scheme for determining the minimum marker yield for a designated Fo-value is provided.
Kim
H J
HJ
Department of Chemistry, College of Natural Sciences, Seoul National University, Korea.
Choi
Y M
YM
D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005663:Furans / Q000032:analysis; D001411:Geobacillus stearothermophilus / Q000302:isolation & purification; D006358:Hot Temperature; D008460:Meat / Q000032:analysis / Q000382:microbiology; D008962:Models, Theoretical; D010316:Particle Size; D011753:Pyrones / Q000032:analysis; D013696:Temperature; D013816:Thermodynamics; D013997:Time Factors
C110646:2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one; D005663:Furans; D011753:Pyrones; C113254:4-hydroxy-5-methyl-3(2H)-furanone