Evaluation of conventional and microwave heating systems for food processing based on TTI kinetics.

摘要

Thermal kinetics of enzymatic time-temperature integrators (TTIs) were experimentally evaluated under both conventional and microwave heating systems in the pasteurization temperature range (50 to 90°C). Recent developments of process evaluation methodologies have Shown that standardized enzymatic time-temperature integrators (TTIs) could be successfully used for fast and correct quantification of thermal processes. Promising results have been reported for the alpha-amylase based TTI from Bacillus subtilis (BAA), which was chosen in this study as the TTI to compare the effectiveness of continuous-flow heating systems with microwave and conventional heating modes. Thermal inactivation kinetics of alpha-amylase was studied by measuring the residual activity of heat treated samples in isothermal conditions in a temperature range of 50 to 95°C and pH range, 5.0 to 6.9. Based on a first order rate of inactivation kinetics, kinetic parameters, decimal reduction time, D, and temperature sensitivity indicator, z, were calculated. (Abstract shortened by UMI.).