Biomedical subjects

P Tobback

Publications and source records attributed to P Tobback.

5 recordsLinked to original sources

PubMed1997

A critical analysis of mathematical procedures for the evaluation and design of in-container thermal processes for foods.

Kinetic data on thermal destruction of spoilage and quality factors coupled with the temperature history of a product during a heat sterilization cycle are the basic information needed for the evaluation and the design of thermal processes through a physical-mathematical approach. A critical review on the available physical-mathematical procedures used for thermal process calculations of in-container processed foods is presented. The origin and the limitations of each method are discussed. The equations associated with each method, for internal product temperature predictions, are explicitly given. The relative performance of selected methods under identical processing conditions is illustrated. Several problems associated with thermal process calculations are discussed.

Food Handling↗

PubMed1996

Potential Bacillus subtilis alpha-amylase-based time-temperature integrators to evaluate pasteurization processes.

Thermal inactivation kinetics of Bacillus subtilis alpha-amylase (BSA) in different environmental conditions was studied by performing isothermal experiments. As a response property, residual enzymic activity and residual heat of enzyme deterioration were chosen. A comparison of processing values determined from the read-out of a system with actual integrated processing values revealed the potentials of these systems as time-temperature integrators to be used in the pasteurization domain (temperatures of 70 to 100 degrees C) for target attributes with z-values ranging from 6 to 12 degrees C.

Bacillus subtilis↗

PubMed1995

Evaluation of the integrated time-temperature effect in thermal processing of foods.

In this review, current methods used to evaluate the integrated impact of time and temperature upon preserving a food product by a heat treatment are considered. After identifying the basic premise any preservation scheme shall meet, the central role of a feasible description for the heat activation kinetics of microorganisms, their spores, and other quality attributes are stressed. Common concepts to quantify a thermal process are presented. Shortcomings of the prevalent evaluation methods are highlighted and attention is given to the development, restrictions, and possibilities of time-temperature-integrators as "new" evaluation tools to measure the impact of a "classical" in-pack heat treatment and more modern heating techniques such as continuous processing of solid/liquid mixtures on foods.

Food Handling↗

PubMed1982

Sensitivity of aflatoxin b1 to ionizing radiation.

Aflatoxin B1 in a 5-micrograms/ml water solution was sensitive to ionizing radiation. Inactivation was assayed by the Ames microsome mutagenicity test and confirmed by thin-layer chromatography. Destruction of aflatoxin B1 had already begun at 2.5 kilograms (kGy; 1 kGy = 0.1 Mrad), but a dose exceeding 10 kGy was necessary for total destruction.

Aflatoxin B1↗

PubMed1977

Radiation induced lipid oxidation in fish.

Oxidative rancidity in herring and redfish was studied as a function of the applied irradiation dose, the storage time and storage temperature and the packaging conditions.--Measurements of the TBA (thiobarbituric acid) value and the peroxide value were used to evaluate the degree of oxidation of lipids, and were related with sensory scores.--Especially for the fatty fish species (herring) irradiation accelerated lipid oxidation and induced oxidative rancidity. Irradiation of vacuum-packed herring fillets and subsequent storage at +2 degrees C seems to be an interesting process. For the experiments conducted on a semi-fatty fish (redfish), oxidative rancidity was never the limiting factor for organoleptic acceptability.

Animals↗