Validation of thermal processing using time-temperature indicators as process probes
作者： Peter J FRYER , Mark JH SIMMONS , Karin MEHAUDEN , Serafim BAKALIS
关键词:
摘要: 1.1 Thermal processing is the basis for majority of operations food industry, with processes such as canning being large industry sectors. The aim thermal to reduce bacterial load in a level that allows it be safe over proposed shelf life material. In addition, reactions lead creation acceptable taste and flavour (such gelatinisation starch, denaturation proteins, Maillard reactions) should promoted, whilst those which lower quality as, example, loss vitamins or carcinogens acrylamide) minimised. practical problem need process safety paramount – damage done brand by recall product, poisoning outbreak, so severe are routinely overdesigned. result lowered product quality, turn makes material less attractive consumer. job engineer ensure maximised while maintaining safety. part this an optimisation can highly mathematical [1-3]; however practice critical issue validating process. Such validation requires there effective measurement method show treatment has received. some cases, possible measure temperature-time profile accurately, thus infer amount received using equations as:
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