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1.	Gronqvist, S.K., et al. (författare) Use of α-amylase TTI and heat transfer modeling to assess the thermal pasteurization of fried fish burgers 2014 Ingår i: Journal of food processing and preservation. - : Hindawi Limited. - 0145-8892 .- 1745-4549. ; 38:4, s. 1547-1555 Tidskriftsartikel (refereegranskat)abstract Time-temperature integrators (TTIs) based on inactivation of ?-amylase (BAA70) was used for validation of obtained pasteurization values in fish burgers on a complex frying line with two frying units and a hot air tunnel. The target was a pasteurization value of P70 7.5=2, representing 6 log reduction of Listeria monocytogenes. The TTI was calibrated and had a decimal reduction time D70C of 27.2min and z value of 6.5C. The temperature was measured with thermocouples at different steps in the process and used for validation of a multiphysics computation model. The temperature profile calculated from the model was combined with known inactivation kinetics and the residual ?-amylase activity was calculated and compared with actual values of the TTIs placed in the core of the burgers. Our results showed that ?-amylase BAA70 can be used as a biochemical TTI to validate a specific minimum pasteurization value for fried fish burgers.

Gronqvist, S.K., et al. (författare)
Use of α-amylase TTI and heat transfer modeling to assess the thermal pasteurization of fried fish burgers
2014
Ingår i: Journal of food processing and preservation. - : Hindawi Limited. - 0145-8892 .- 1745-4549. ; 38:4, s. 1547-1555
Tidskriftsartikel (refereegranskat)abstract
- Time-temperature integrators (TTIs) based on inactivation of ?-amylase (BAA70) was used for validation of obtained pasteurization values in fish burgers on a complex frying line with two frying units and a hot air tunnel. The target was a pasteurization value of P70 7.5=2, representing 6 log reduction of Listeria monocytogenes. The TTI was calibrated and had a decimal reduction time D70C of 27.2min and z value of 6.5C. The temperature was measured with thermocouples at different steps in the process and used for validation of a multiphysics computation model. The temperature profile calculated from the model was combined with known inactivation kinetics and the residual ?-amylase activity was calculated and compared with actual values of the TTIs placed in the core of the burgers. Our results showed that ?-amylase BAA70 can be used as a biochemical TTI to validate a specific minimum pasteurization value for fried fish burgers.

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