title: Development characterization and use of a high-performance enzymatic time-temperature integrator for the control of sterilization process' impacts.
abstract: A small sized single-component enzymatic time temperature integrator (TTI) was developed. It consisted of glass beads coated with Bacillus licheniformis alpha-amylase (BLA) and stabilizing additives in a dehydrated form. Post heating residual enzymatic activity was used as a response property of the TTI. Under isothermal conditions, different batches of the system were characterized by z(TTI)-values around 13.5 degrees C in the temperature range 100-130 degrees C as well as by their ability to provide a response within 5 min after thermal processing. When used under non-isothermal conditions in a model food (silicone spheres), the system allowed to measure process-values (zTTI)F(121.1 degrees C) up to 60 min with an average error of 10.9%. The capabilities of the system were validated in a real solid/liquid food matrix sterilized by retorting. The combination of F(TTI)-values with heat transfer simulations based on finite difference calculations allowed for the determination of process values, which evaluated actual process-values (10 degrees C)F(121.1 degrees C) up to 90 min with an average error of 11.4%. The good performances of the system as well as its easiness of preparation and use, make the latter a valuable biological device for thermal process assessment.
authors.affiliation: Laboratory of Food Technology, Department of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit te Leuven, Kasteelpark Arenberg 23, B3001 Leuven, Belgium. yann.guiavarch@agr.kuleuven.ac.be
authors.forename: Yann
authors.initials: Y
authors.lastname: Guiavarc'h
authors.forename: Ann
authors.initials: A
authors.lastname: Van Loey
authors.forename: François
authors.initials: F
authors.lastname: Zuber
authors.forename: Marc
authors.initials: M
authors.lastname: Hendrickx
mesh_terms: D001407:Bacillus / Q000201:enzymology*; D004795:Enzyme Stability; D005506:Food Contamination / Q000517:prevention & control*; D006358:Hot Temperature; D008461:Meat Products / Q000382:microbiology; D012449:Safety; D013242:Sterilization / Q000295:instrumentation / Q000379:methods*; D013696:Temperature; D013995:Time