Edward Dintwa

Validation and use of an enzymic time-temperature integrator to monitor thermal impacts inside a solid/liquid model food

Heat denaturation kinetics of Bacillus licheniformis α‐amylase, equilibrated at 81% equilibrium relative humidity at 4 °C (BLA81), was studied with help of isothermal and nonisothermal conditions by monitoring the decrease in enthalpy associated with the heat denaturation of the enzyme. Due to its low water content, BLA81 denaturation could be studied in the range of 118–124 °C. Two batches of BLA81 were successfully validated under nonisothermal conditions allowing the determinations of process values (reference temperature of 121.1 °C) in the range of 1–15 min. In a second step, BLA81 was used as a time‐temperature integrator (TTI) to investigate potential differences of process values received by freely moving spherical particles as compared to a centrally fixed particle (single‐position impact) inside cans containing water as brine. Results showed that the process value received by freely moving particles can be from 5.6% (4 rpm) to 19.7% (8 rpm) smaller than the process value received by the centrally fixed sphere. This means that evaluating the process value by means of a particle fixed at the critical point in a package can lead to potentially overestimations of the actual process value with possible hazardous quality/safety implications. These results highlight the potentials of the TTI technology to monitor the safety of heat‐processed agitated solid/liquid foodstuffs.