Development of an enzymatic time-temperature integrator to control sterilization processes.

Développement d'un intégrateur temps-température enzymatique pour le contrôle des procédés de stérilisation.

Author(s) : GUIAVARC'H Y., ZUBER F., HENDRICKX M., et al.

Type of article: Article

Summary

The thermal inactivation of a Bacillus licheniformis amylase was quantified by measuring the residual denaturation enthalpy and/or by measuring the residual enzymatic activity on p-nitrophenyl-alpha-D-maltoheptaoside. Residual enthalpy measurements made it possible to identify an enzymatic system where z = 10.4 °C after being adjusted to a relative humidity of 81 % at 4°C. A simulation showed that this biological system could be used as a Time-Temperature Integrator for rapid checking of sterilization processes.

Details

Original title: Développement d'un intégrateur temps-température enzymatique pour le contrôle des procédés de stérilisation.
Record ID : 2003-1872
Languages: French
Source: CT-Infos - n. 42
Publication date: 2002
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Thermodynamic measurements;
Irradiation and other preservation processes
Keywords: Sterilization; Food; Design; Process; Temperature integrator; Enzyme; Development; Control (generic)