EVALUATION OF THE INTEGRATED TIME-TEMPERATURE EFFECT IN THERMAL-PROCESSING OF FOODS

被引：64

作者：

HENDRICKX, M ^{[1
]}

MAESMANS, G ^{[1
]}

DECORDT, S ^{[1
]}

NORONHA, J ^{[1
]}

VANLOEY, A ^{[1
]}

TOBBACK, P ^{[1
]}

机构：

[1] KATHOLIEKE UNIV LEUVEN, DEPT FOOD SCI & MICROBIAL TECHNOL, FOOD TECHNOL LAB, B-3001 LOUVAIN, BELGIUM

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1995年 / 35卷 / 03期

关键词：

THERMAL PROCESSING; PROCESS EVALUATION; TIME-TEMPERATURE INTEGRATORS;

D O I：

10.1080/10408399509527700

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this review, current methods used to evaluate the integrated impact of time and temperature upon preserving a food product by a heat treatment are considered. After identifying the basic premise any preservation scheme shall meet, the central role of a feasible description for the heat activation kinetics of microorganisms, their spores, and other quality attributes are stressed. Common concepts to quantify a thermal process are presented. Shortcomings of the prevalent evaluation methods are highlighted and attention is given to the development, restrictions, and possibilities of time-temperature-integrators as ''new'' evaluation tools to measure the impact of a ''classical'' in-pack heat treatment and more modern heating techniques such as continuous processing of solid/liquid mixtures on foods.

引用

页码：231 / 262

页数：32

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