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

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.)

Identiferoai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.29481
Date January 2002
CreatorsTong, Zhen, 1970-
PublisherMcGill University
Source SetsLibrary and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada
LanguageEnglish
Detected LanguageEnglish
TypeElectronic Thesis or Dissertation
Formatapplication/pdf
CoverageMaster of Science (Department of Food Science and Agricultural Chemistry.)
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
Relationalephsysno: 001956454, proquestno: MQ85831, Theses scanned by UMI/ProQuest.

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