II. The use of an enzymic time temperature integrator to monitor lethal efficacy of sterilization of low‐acid canned foods

Abstract

Based on a theoretical simulation study, the feasibility of a Bacillus subtilis α‐amylase based TTI for evaluation of safety of sterilization of low‐acid canned foods with an allowed tolerance of 10% was analyzed and its practical usefulness delineated. The enzymic TTI was successfully applied to (i) determine the influence of the end‐over‐end rotational speed and of the viscosity of the brine on the spatial distribution of process‐lethalities in a particulated food model system, thermally treated in a water cascading retort, and to (ii) evaluate the lethality distribution and hence determine the coldest zone in a water cascading retort.