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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processes

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Author(s):
Aguiar, Helena de Fazio [1] ; Yamashita, Andre Shigueo [1] ; Wilhelms Gut, Jorge Andrey [1]
Total Authors: 3
Affiliation:
[1] Univ Sao Paulo, Dept Chem Engn, Escola Politecn, BR-05424970 Sao Paulo - Brazil
Total Affiliations: 1
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 47, n. 1, p. 110-116, JUN 2012.
Web of Science Citations: 10
Abstract

The assessment of the thermal process impact in terms of food safety and quality is of great importance for process evaluation and design. This can be accomplished from the analysis of the residence time and temperature distributions coupled with the kinetics of thermal change, or from the use of a proper time-temperature integrator (TTI) as indicator of safety and quality. The objective of this work was to develop and test enzymic TTIs with rapid detection for the evaluation of continuous HTST pasteurization processes (70-85 degrees C, 10-60 s) of low-viscosity liquid foods, such as milk and juices. Enzymes peroxidase, lactoperoxidase and alkaline phosphatase in phosphate buffer were tested and activity was determined with commercial reflectometric strips. Discontinuous thermal treatments at various time-temperature combinations were performed in order to adjust a first order kinetic model of a two-component system. The measured time-temperature history was considered instead of assuming isothermal conditions. Experiments with slow heating and cooling were used to validate the adjusted model. Only the alkaline phosphatase TTI showed potential to be used for the evaluation of pasteurization processes. The choice was based on the obtained z-values of the thermostable and thermolabile fractions, on the cost and on the validation tests. (C) 2012 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 06/01628-0 - Mathematical modeling and experimental validation of continuous pasteurization of liquid food with plate heat exchangers
Grantee:Jorge Andrey Wilhelms Gut
Support Opportunities: Regular Research Grants