Journal of food engineering vol:16 issue:3 pages:197-214
A Time-Temperature-Integrator (TTI) based on immobilized peroxidase in conjunction with mathematical modelling was used to determine the liquid-particle heat transfer coefficient, a critical parameter in mathematically simulating the centre temperature of particulate foods during thermal processing. A method called 'Least Absolute Lethality Difference', (LALD)bio, was proposed for this purpose. The method was based on numerically calculating the time-temperature profile at the particle centre and integrating lethality at that point. The heat transfer coefficient was estimated by minimizing the difference between calculated lethality and the lethality determined by using the proposed TTI system. This approach offers a potential solution to one of the key problems in establishing thermal processes for particulate foods.