chapter  24
20 Pages

- Time–Temperature Integrators for Thermal Process Evaluation

Consumer demand for new and higher-quality foods has forced the food industry to develop new sterilization and pasteurization systems and to optimize current practices so that such demands can be satisƒed without any negative impact on food safety. One of the main areas of current

24.1 Introduction .......................................................................................................................... 635 24.2 Calculation and Evaluation of Sterilization Processes ......................................................... 636

24.2.1 In Situ Method .......................................................................................................... 636 24.2.2 Physicomathematical Methods ................................................................................. 636 24.2.3 Inoculated Experimental Packs ................................................................................ 637 24.2.4 Time Temperature Integrators .................................................................................. 637 24.2.5 Biological Lethality (F.BIO) and Physical Lethality (F.PHY) Relationship ............ 638

24.2.5.1 Possible Errors in the Determination of the F.BIO Value .......................... 638 24.2.5.2 Possible Errors in the Determination of the F.PHY Values by

Means of the General Method ................................................................... 639 24.2.5.3 Explanations for the Discrepancies between the F.BIO

and F.PHY Values ...................................................................................... 639 24.3 General Aspects of the TTIs .................................................................................................640 24.4 Classiƒcation of the TTI by Considering the Sensor Element .............................................640