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Food Biotechnology Volume 11, 1997 - Issue 2
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Original Articles

I. The development of an enzymic time temperature integrator to assess thermal efficacy of sterilization of low‐acid canned foods

A. M. Van Loey Laboratory of Food Technology, Kardinaal Mercierlaan 92, Leuven, B‐3001, Belgium
,
T. H. Haentjens Laboratory of Food Technology, Kardinaal Mercierlaan 92, Leuven, B‐3001, Belgium
,
M. E. Hendrickx Laboratory of Food Technology, Kardinaal Mercierlaan 92, Leuven, B‐3001, Belgium
&
P. P. Tobback Laboratory of Food Technology, Kardinaal Mercierlaan 92, Leuven, B‐3001, Belgium
Pages 147-168 | Published online: 09 Dec 2009

Citations (18)

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Read on this site (1)

L. Ludikhuyze, A. Van Loey, Indrawati, C. Smout & M. Hendrickx. (2003) Effects of Combined Pressure and Temperature on Enzymes Related to Quality of Fruits and Vegetables: From Kinetic Information to Process Engineering Aspects. Critical Reviews in Food Science and Nutrition 43:5, pages 527-586.
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Articles from other publishers (17)

Zijun Luo, Gary Tucker & Helen Brown. (2016) Empirical manipulation of the thermoinactivation kinetics of Bacillus amyloliquefaciens and Bacillus licheniformis α-amylases for thermal process evaluations. Innovative Food Science & Emerging Technologies 38, pages 272-280.
Crossref
S. Donald Holdsworth & Ricardo SimpsonS. Donald Holdsworth & Ricardo Simpson. 2016. Thermal Processing of Packaged Foods. Thermal Processing of Packaged Foods 259 267 .
I. Brown, G. S. Tucker, P. J. Fryer & P. W. Cox. (2012) Industrially Relevant Canning Trials with a Sterilisation Time?Temperature Integrator. Food and Bioprocess Technology 6:12, pages 3433-3440.
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G. Tucker. 2008. In-Pack Processed Foods. In-Pack Processed Foods 131 153 .
G.S. Tucker, H.M. Brown, P.J. Fryer, P.W. Cox, F.L. PooleIIII, H.-S. Lee & M.W.W. Adams. (2007) A sterilisation Time–Temperature Integrator based on amylase from the hyperthermophilic organism Pyrococcus furiosus. Innovative Food Science & Emerging Technologies 8:1, pages 63-72.
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K. SAMBORSKA, Y. GUIAVARC'H, A. VAN LOEY & M. HENDRICKX. (2006) THE THERMAL STABILITY OF ASPERGILLUS ORYZAE ALPHA-AMYLASE IN PRESENCE OF SUGARS AND POLYOLS. Journal of Food Process Engineering 29:3, pages 287-303.
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YANN P. GUIAVARC'H, ANN M. VAN LOEY & MARC E. HENDRICKX. (2005) Extended Study on the Influence of z -Value(s) of Single and Multicomponent Time-Temperature Integrators on the Accuracy of Quantitative Thermal Process Assessment . Journal of Food Protection 68:2, pages 384-395.
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YANN GUIAVARC'H, FRANÇOIS ZUBER, ANN VAN LOEY & MARC HENDRICKX. (2005) Combined Use of Two Single-Component Enzymatic Time-Temperature Integrators: Application to Industrial Continuous Rotary Processing of Canned Ravioli. Journal of Food Protection 68:2, pages 375-383.
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Yann Guiavarc'h, Ann Van Loey, François Zuber & Marc Hendrickx. (2004) Development characterization and use of a high‐performance enzymatic time‐temperature integrator for the control of sterilization process' impacts. Biotechnology and Bioengineering 88:1, pages 15-25.
Crossref
Yann Guiavarc'h, Ann Van Loey, Fran?ois Zuber & Marc Hendrickx. (2004) Bacillus licheniformis ?-amylase immobilized on glass beads and equilibrated at low moisture content: potentials as a Time?Temperature Integrator for sterilisation processes. Innovative Food Science & Emerging Technologies 5:3, pages 317-325.
Crossref
A. Van Loey, Y. Guiavarc'h, W. Claeys & M. Hendrickx. 2004. Improving the Thermal Processing of Foods. Improving the Thermal Processing of Foods 365 384 .
G.S Tucker, T Lambourne, J.B Adams & A Lach. (2002) Application of a biochemical time–temperature integrator to estimate pasteurisation values in continuous food processes. Innovative Food Science & Emerging Technologies 3:2, pages 165-174.
Crossref
Alicia Orta-Ramirez & Denise M Smith. 2002. 147 194 .
ALICIA ORTA-RAMIREZ, JOHN E. MERRILL & DENISE M. SMITH. (2001) Sucrose, Sodium Dodecyl Sulfate, Urea, and 2-Mercaptoethanol Affect the Thermal Inactivation of R-Phycoerythrin. Journal of Food Protection 64:11, pages 1806-1811.
Crossref
G. Tucker. (1999) A Novel Validation Method. Food and Bioproducts Processing 77:3, pages 223-231.
Crossref
Annemie H. Geeraerd, Carl H. Herremans, Linda R. Ludikhuyze, Marc E. Hendrickx & Jan F. Van Impe. (1998) Evaluation of model parameter accuracy by using joint confidence regions: application to low complexity neural networks to describe enzyme inactivation. Mathematics and Computers in Simulation 48:1, pages 53-64.
Crossref
Annemie H. Geeraerd, Carl H. Herremans, Linda R. Ludikhuyze, Marc E. Hendrickx & Jan F. Van Impe. (1998) Modeling the kinetics of isobaric-isothermal inactivation of Bacillus subtilis ?-amylase with artificial neural networks. Journal of Food Engineering 36:3, pages 263-279.
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