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  • 1. Gronqvist, S.K.
    et al.
    Skipnes, D.
    Ohlsson, Tomas
    SIK – Institutet för livsmedel och bioteknik.
    Rosnes, J.T.
    Use of ?-amylase TTI and heat transfer modeling to assess the thermal pasteurization of fried fish burgers2014In: 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.

  • 2.
    Smith, PR
    et al.
    YKI – Ytkemiska institutet.
    Johansson, J
    Influences of the proportion of solid fat in a shortening on loaf volume and staling of bread2004In: Journal of food processing and preservation, ISSN 0145-8892, E-ISSN 1745-4549, Vol. 28, p. 359-367Article in journal (Refereed)
    Abstract [en]

    Fats and oils are an important component of bread. Fats and oils are added to improve the properties of a loaf of bread, such as increasing loaf volume and increasing the time before staling is initiated. The physical form of the added fat can affect the overall dough behavior. The effect of hydrogenated soybean oil concentration in an emulsion used for the baking of bread was studied. It was observed that increasing concentration of hydrogenated soybean oil (solid fat) while keeping total lipid content constant led to increased loaf volume and decreased loaf weight. Also, increasing solid fat content led to a reduction in the rate of staling

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