ITEM METADATA RECORD
Title: The use of an enzymic time temperature integrator to monitor lethal efficacy of sterilization of low-acid canned foods .2
Authors: Van Loey, Ann ×
Haentjens, TH
Smout, Chantal
Hendrickx, Marc
Tobback, PP #
Issue Date: 1997
Publisher: Marcel dekker inc
Series Title: Food biotechnology vol:11 issue:2 pages:169-188
Abstract: Based on a theoretical simulation study, the feasibility of a Bacillus subtilis alpha-amylase based TTI for evaluation of safety of sterilization of low-acid canned foods with an allowed tolerance of 10% was analyzed and its practical usefulness delineated. The enzymic TTI was successfully applied to (i) determine the influence of the end-over-end rotational speed and of the viscosity of the brine on the spatial distribution of process-lethalities in a particulated food model system, thermally treated in a water cascading retort, and to (ii) evaluate the lethality distribution and hence determine the coldest zone in a water cascading retort.
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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