Mapping temperature uniformity in industrial scale HP equipment using enzymatic pressure-temperature-time indicators.
作者： Tara Grauwet , Iesel Van der Plancken , Liesbeth Vervoort , Marc E. Hendrickx , Ann Van Loey
DOI: 10.1016/J.JFOODENG.2009.12.014
关键词: Temperature sensitive 、 Thermodynamics 、 Pressure temperature 、 Chemistry 、 Kinetic energy 、 Industrial scale 、 Holding time 、 Pressure level 、 Hydrostatic pressure 、 High pressure
摘要: Abstract The potential of two previously developed pressure–temperature–time indicators (pTTIs) to detect temperature differences during high pressure (HP) processing was assessed. In a first theoretical approach, numerical integration pressure, temperature-profiles and kinetic data inactivation the pTTIs, Bacillus amyloliquefaciens α-amylase subtilis α-amylase, applied translate hypothetical profiles under into indicator read-outs. This resulted in definition application window with regard initial medium (equal wall), level, build-up rate holding time. Both showed great for use HP pasteurization processing. Secondly, an experimental part, uniformity horizontally oriented, industrial scale equipment mapped time, using these indicators. Differences read-outs were obtained radial plane vessel, based on attributed differences. Of course, this non-uniformity will only result process if dependency kinetics target attribute (safety, quality) is sufficiently sensitive studied temperature-range.
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