naa a22 4500 51072549X CHVBK 20180411082933.0 cr unu---uuuuu 180411e20131201xx s 000 0 eng 10.1007/s11947-012-1023-2 doi (NATIONALLICENCE)springer-10.1007/s11947-012-1023-2 Industrially Relevant Canning Trials with a Sterilisation Time-Temperature Integrator [Elektronische Daten] [I. Brown, G. Tucker, P. Fryer, P. Cox] Food sterilisation, i.e. heating to above 120°C for several min, still remains a primary method of food preservation. Current time-temperature integrators (TTIs), used to assess the thermal impact, only work at pasteurisation temperatures (below 100°C). The aim of this work was to develop and validate a sterilisation TTI using an α-amylase from the hyperthermophile Pyrococcus furiosus. Previous experiments have found that this α-amylase has a z value similar to that of Clostridium botulinum spores and the enzyme is sufficiently heat resistant to show a measurable residual activity after 30min at 121°C. Analysis found a D value of 24min and a slightly variable z value of around 11°C. The decrease in enzymatic activity from thermal processing was found after a F121°C process of 5min to be 67%, and for a F121°C of 30min it was 12%, thus making P. furiosus α-amylase a strong and relevant candidate for a sterilisation TTI. Trials with canned water and mango chutney as test materials have confirmed the potential application of the enzyme within an industrially relevant setting of a model reel and spiral retort. The thermal data showed that at low or marginal F121°C values, of less than 15min, the correlation between the TTI and thermocouple data was closely comparable (R 2 = 0.96). The applicability of these TTIs over the range of industrial processes is also shown. Springer Science+Business Media New York, 2012 Time-temperature integrator nationallicence TTI nationallicence Sterilisation value nationallicence Thermal processing nationallicence Canning nationallicence Brown I. School of Chemical Engineering, University of Birmingham, Edgbaston, B15 2TT, Birmingham, UK aut Tucker G. Campden BRI, GL55 6LD, Chipping Campden, UK aut Fryer P. School of Chemical Engineering, University of Birmingham, Edgbaston, B15 2TT, Birmingham, UK aut Cox P. School of Chemical Engineering, University of Birmingham, Edgbaston, B15 2TT, Birmingham, UK aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3433-3440 1935-5130 6:12<3433 2013 6 11947 https://doi.org/10.1007/s11947-012-1023-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1023-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Brown I. School of Chemical Engineering, University of Birmingham, Edgbaston, B15 2TT, Birmingham, UK aut NATIONALLICENCE 700 1- Tucker G. Campden BRI, GL55 6LD, Chipping Campden, UK aut NATIONALLICENCE 700 1- Fryer P. School of Chemical Engineering, University of Birmingham, Edgbaston, B15 2TT, Birmingham, UK aut NATIONALLICENCE 700 1- Cox P. School of Chemical Engineering, University of Birmingham, Edgbaston, B15 2TT, Birmingham, UK aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3433-3440 1935-5130 6:12<3433 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer