THEORETICAL CONSIDERATION ON THE INFLUENCE OF THE Z-VALUE OF A SINGLE-COMPONENT TIME-TEMPERATURE INTEGRATOR ON THERMAL-PROCESS IMPACT EVALUATION

被引:21
作者
VANLOEY, A [1 ]
LUDIKHUYZE, L [1 ]
HENDRICKX, M [1 ]
DECORDT, S [1 ]
TOBBACK, P [1 ]
机构
[1] KATHOLIEKE UNIV LEUVEN, FAC AGR & APPL BIOL SCI, CTR FOOD SCI & TECHNOL, FOOD PRESERVAT UNIT, B-3001 LOUVAIN, BELGIUM
关键词
TIME/TEMPERATURE INTEGRATOR; THERMAL PROCESSING; FOOD SAFETY AND QUALITY;
D O I
10.4315/0362-028X-58.1.39
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The allowed difference in z-value between a single component time/temperature integrator (SCTTI) and target attribute to measure the impact of a thermal process with a given accuracy was examined theoretically. For isothermal heating profiles, the issue and the degree of over- or underestimation of the actual process-value can be predicted as a function of z-value difference and reference temperature. The closer the processing temperature approaches reference temperature, the larger the allowed difference in z-value. As target attributes are characterized by a higher z-value, the allowed z-value difference between SCTTI and target attribute increases. For non-isothermal heating profiles, over- or underestimation depends in addition on the temperature history of the product. In order to obtain a safe estimate of the impact value, whatever the shape of the time/temperature profile, a new approach is suggested based on a SCTTI with a z-value below the target z-value in combination with the use of a reference temperature above or equal to the maximum processing temperature.
引用
收藏
页码:39 / 48
页数:10
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