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  • 1
    Electronic Resource
    Electronic Resource
    A time temperature integrator for particulated foods: thermal process evaluation (1997)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 205 (1997), S. 325-328 
    Details
    ISSN: 1431-4630
    Keywords: Key words Thermal process evaluation ; Time temperature integrator ; Bacillus stearothermophilus
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  A time temperature integrator (TTI) was developed by immobilizing Bacillus stearothermophilus spores in a cylindrical particle consisting of an alginate-starch-mushroom purée. The particle showed homogeneous spore distribution, and when heated over a temperature range of 121 – 130° C negligible spore leakage was observed after the thermal process. The experimental data on spore survivor levels obtained for each temperature-time combination were compared with theoretical predictions using a mathematical model. The results showed a good correlation between the experimental and theoretical data. All these results provide evidence that this artificial particle could be a very reliable TTI for monitoring the thermal impact on micro-organisms during validating sterilization processes in continuous aseptic systems.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050174
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Apparent thermal resistance of Bacillus stearothermophilus spores recovered under anaerobic conditions (1998)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 206 (1998), S. 63-67 
    Details
    ISSN: 1431-4630
    Keywords: Key words Anaerobiosis ; Injury ; Bacillus stearothermophilus ; Process optimization
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The effect of recovering Bacillus stearothermophilus spores under anaerobic conditions on their apparent thermal resistance was studied. Spores were suspended in bidistilled water as a reference medium, heated at 115, 117, 119, 121, 123 and 125°C and recovered under aerobic and anaerobic conditions. D values (decimal reduction time) obtained following recovery under anaerobic conditions were lower than those obtained under aerobic conditions. Reductions of between 31 and 48% were found for all the temperatures studied. When spores were suspended in mushroom extract and recovered under anaerobic conditions the apparent heat resistance was much lower than that obtained under aerobic conditions (D 121°C was 4.3 min and 1.7 min, under aerobic and anaerobic conditions, respectively). Heating the spores in mushroom extract and recovering the spores under anaerobic conditions produced an additive effect, decreasing the apparent heat resistance of the B. stearothermophilus spores.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050215
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Evaluation of a new time temperature integrator in pilot plant conditions (1998)
    Springer
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 206 (1998), S. 184-188 
    Details
    ISSN: 1431-4630
    Keywords: Key words Time temperature integrators ; Thermal processing evaluation ; Heat resistance ; Bacillus stearothermophilus
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  Pilot plant studies were carried out to evaluate the accuracy and general performance of a new Time Temperature Integrator based on a gelled mixture of alginate-starch and mushroom puree over a temperature range of 115 to 125°C. New thermal resistance data were also obtained for Bacillus stearothermophilus spores heated to high temperatures (121–135°C), which are necessary for calculating the theoretical and experimental sterilization levels reached in the Integrator during pilot plant experiments. The results indicate that the decimal reduction coefficient (D) value of the gelled samples was higher than that of double-distilled water and ungelled samples under the same conditions. A mathematical model, improved by the use of recently measured D values, was able to predict the ability of the new Integrator to kill microorganisms extremely well, such that there were no significant differences between predicted and measured values. The number of microorganisms surviving in the Time Temperature Integrator when heated in an acidified brine was less than that surviving when heated in unacidified brine, for all the conditions studied. This result indicates that there is a good exchange capacity between the integrator and the surrounding medium, with the spores immobilized in the Integrator being subjected to stress conditions similar to those found in real food.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050239
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    Paper (German National Licenses)
    Fulltext
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