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Monitoring of the sterilization process using enzymatic Time-Temperature Integrators (TTIs). 1. Context and theory.

Les intégrateurs enzymatiques temps-température pour le suivi des process de stérilisation. 1. Contexte et théorie.

Author(s) : GUIAVARC'H Y., LOEY A. van, HENDRICKX M.

Type of article: Article

Summary

CTCPA and the Catholic University of Louvain (Belgium) have set up an experimental programme covering several years, with OFIVAL funding; the objective is to design and develop TTIs making it fast, easy and reliable to monitor sterilization processes, for all types of products, particularly for appertized prepared foods. The aim is to measure the sterilizing value directly, wherever possible without interfering with the thermal behaviour of the product, and for technical reasons, to monitor data on the thermal history of the product. In the introduction, this article covers the experimental study itself, along with the concepts and methodes used in order to achieve quantitative evaluation of the heat processing and the TTI concept.

Details

  • Original title: Les intégrateurs enzymatiques temps-température pour le suivi des process de stérilisation. 1. Contexte et théorie.
  • Record ID : 2001-2243
  • Languages: French
  • Source: CT-Infos - n. 32
  • Publication date: 2000/02
  • Document available for consultation in the library of the IIR headquarters only.

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