Title: The development of an enzymic time temperature integrator to assess thermal efficacy of sterilization of low-acid canned foods .1
Authors: Van Loey, Ann ×
Haentjens, TH
Hendrickx, Marc
Tobback, Paul #
Issue Date: 1997
Publisher: Marcel dekker inc
Series Title: Food biotechnology vol:11 issue:2 pages:147-168
Abstract: Heat inactivation kinetics of Bacillus subtilis alpha-amylase at reduced moisture content was studied under steady state and under non-steady state conditions by monitoring the decrease in enthalpy associated with the heat deterioration of the enzyme. The high thermostability of the enzymic systems, obtained due to a reduction of the moisture content, allowed the systems to be applied in sterilization processes. Moreover, because Bacillus subtilis alpha-amylase equilibrated above a saturated salt solution of an equilibrium relative humidity of 76 at 4 degrees C yielded a z-value of 9.7 degrees C, this system can be used to monitor the thermal destruction of spores of proteolytic strains of Clostridium botulinum, characterized by a z-value of 10 degrees C, and hence, allows the measurement of the lethal efficacy of a sterilization process of low acid canned foods.
ISSN: 0890-5436
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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