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

A Van Loey·M Hendrickx·L Ludikhuyze·C Weemaes·T Haentjens·S De Cordt·P Tobback
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Abstract

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.

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Bacillus subtilisDisinfectionFood HandlingFood MicrobiologyHot TemperatureQuality ControlTemperatureThermodynamicsTime Factorsalpha-AmylasesJournal ArticleResearch Support, Non-U.S. Gov't

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BibTeXRIS

A Van Loey, M Hendrickx, L Ludikhuyze, C Weemaes, T Haentjens, S De Cordt, P Tobback. 1996. Potential Bacillus subtilis alpha-amylase-based time-temperature integrators to evaluate pasteurization processes.. https://doi.org/10.4315/0362-028x-59.3.261

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