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Model System for Aseptic Processing of Paniculate Foods using Peroxidase
Author(s) -
BHAMIDIPATI S.,
SINGH R.K.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb14752.x
Subject(s) - peroxidase , aseptic processing , horseradish peroxidase , chemistry , bioindicator , food products , model system , food science , chromatography , biochemistry , environmental chemistry , enzyme , computational chemistry
Process evaluation for aseptic processing of participate foods was carried out using a model food system with a bioindicator. The model food was alginate spheres in Carboxy‐methyl cellulose and the bioindicator was Horseradish peroxidase . Inactivation in the system was studied to determine thermal characteristics in the range 100–130°C using TDT cans. The D‐value was 4.1, 2.6, 1.4 and 1.0 min at 100, 110, 120, and 130°C, respectively and the z‐value was 48.4°C. Spherical particles containing immobilized peroxidase were made with alginate and dehydrated potato. These were processed in a continuous flow system at 110, 120, or 130°C. Destruction of peroxidase was related to thermal treatment received and was used to verify numerical simulation. Results were compared with those of a simulation for particle heating. Data showed good agreement between experimental and simulated results.