Food research international vol:27 issue:5 pages:413-423
The performance of an enzyme-based Time Temperature Integrator (TTI) in monitoring the spatial distribution of processing values was evaluated. After proper kinetic calibration, processing values calculated from the response of free alpha-amylase (z = 7-degrees-C, 90-115-degrees-C) were found to match processing values obtained from a variable temperature history with the general method in laboratory heating experiments where TTIs were embedded in a spherical teflon food model particle. These systems were then applied as wireless monitors of processing value distributions under various processing conditions (viscosity of the brine, End-Over-End rotation, headspace) in a pilot retort. The particle-to-particle variation in processing values for an in-pack heat treated food model system could readily be determined with this TTI. The possibilities of such wireless systems in heat penetration studies, design and optimization for processing conditions which are not readily accessible to physical experimentation are indicated.