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Use of ?-amylase TTI and heat transfer modeling to assess the thermal pasteurization of fried fish burgers
SIK – Institutet för livsmedel och bioteknik.
2014 (English)In: Journal of food processing and preservation, ISSN 0145-8892, E-ISSN 1745-4549, Vol. 38, no 4, p. 1547-1555Article in journal (Refereed)
Abstract [en]

Time-temperature integrators (TTIs) based on inactivation of ?-amylase (BAA70) was used for validation of obtained pasteurization values in fish burgers on a complex frying line with two frying units and a hot air tunnel. The target was a pasteurization value of P70 7.5=2, representing 6 log reduction of Listeria monocytogenes. The TTI was calibrated and had a decimal reduction time D70C of 27.2min and z value of 6.5C. The temperature was measured with thermocouples at different steps in the process and used for validation of a multiphysics computation model. The temperature profile calculated from the model was combined with known inactivation kinetics and the residual ?-amylase activity was calculated and compared with actual values of the TTIs placed in the core of the burgers. Our results showed that ?-amylase BAA70 can be used as a biochemical TTI to validate a specific minimum pasteurization value for fried fish burgers. © 2013 Wiley Periodicals, Inc.

Place, publisher, year, edition, pages
2014. Vol. 38, no 4, p. 1547-1555
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8920DOI: 10.1111/jfpp.12114OAI: oai:DiVA.org:ri-8920DiVA, id: diva2:966793
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-11-21Bibliographically approved

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CiteExportLink to record
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  • apa
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More styles
Language
  • de-DE
  • en-GB
  • en-US
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  • Other locale
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Output format
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