PREDICTIVE MODELING OF ALKALINE-PHOSPHATASE INACTIVATION IN A HIGH-TEMPERATURE SHORT-TIME PASTEURIZER

被引：18

作者：

MCKELLAR, RC ^{[1
]}

MODLER, HW ^{[1
]}

COUTURE, H ^{[1
]}

HUGHES, A ^{[1
]}

MAYERS, P ^{[1
]}

GLEESON, T ^{[1
]}

ROSS, WH ^{[1
]}

机构：

[1] HLTH & WELF CANADA,BUR MICROBIAL HAZARDS,HLTH PROTECT BRANCH,OTTAWA K1A 0L2,ONTARIO,CANADA

来源：

JOURNAL OF FOOD PROTECTION | 1994年 / 57卷 / 05期

关键词：

ALKALINE PHOSPHATE; HIGH-TEMPERATURE SHORT-TIME PASTEURIZER; PASTEURIZATION EFFECT;

D O I：

10.4315/0362-028X-57.5.424

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

In order to support regulations directed towards ensuring the safety of heat processed dairy products, data on inactivation of alkaline phosphatase (AP) in whole milk in a pilot plant high-temperature short-time (HTST) pasteurizer were obtained. A computer program was designed to calculate the integrated lethal effect, or pasteurization effect (PE), at temperatures of 60 to 74-degrees-C and with holding tubes for 3 to 60 s. An equation was derived which related values of square-root PE to log % residual activity (r2 of 0.964). These results suggest that predictive equations based on PE could be used to assess the effectiveness of commercial pasteurization processes.

引用

页码：424 / 430

页数：7

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