The development of an enzymic time temperature integrator to assess thermal efficacy of sterilization of low-acid canned foods
1997
Loey, A.M van | Haentjens, T.H. | Hendrickx, M.E. | Tobback, P.P.
Heat inactivation kinetics of Bacillus subtilis alpha- amylase at reduced moisture content was studied under steady state and under non-steady state conditions by monitoring the decrease in enthalpy associated with the heat deterioration of the enzyme. The high thermostability of the enzymic systems, obtained due to a reduction of the moisture content, allowed the systems to be applied in sterilization processes. Moreover, because Bacillus subtilis alpha-amylase equilibrated above a saturated salt solution of an equilibrium relative humidity of 76 at 4 degrees C yielded a z- value of 9.7 degrees C, this system can be used to monitor the thermal destruction of spores of proteolytic strains of Clostridium botulinum, characterized by a z-value of 10 degrees C, and hence, allows the measurement of the lethal efficacy of a sterilization process of low acid canned foods.
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