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.)
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.29481 |
| Date | January 2002 |
| Creators | Tong, Zhen, 1970- |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science (Department of Food Science and Agricultural Chemistry.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 001956454, proquestno: MQ85831, Theses scanned by UMI/ProQuest. |
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