摘要
食品工业杀菌过程中,测量食品内部温度随时间变化的情况对于控制杀菌过程至关重要,时间-温度积分器(TTI)可以指示食品内部温度随时间变化情况。以耐高温α-淀粉酶为指示剂,采用胶囊包埋技术构建TTI,并对该TTI构建指示酶的热失活动力学模型,以魔芋葡聚糖凝胶食品模拟物为载体,用固体食品流态化超高温杀菌装置对该模型进行验证。统计学分析结果表明:耐高温α-淀粉酶的失活遵循一级动力学规律,实验验证结果与TTI构建的模型之间无显著性差异,TTI技术可以用于酶失活动力学的研究,利用耐高温α-淀粉酶构建的TTI能够满足固体食品流态化超高温杀菌时对食品进行时间-温度指示的要求。
Time-temperature history is important for controling sterilization process in food industry.Time Temperature Indicator（TTI） can be used to indicate the temperature history inside food.Capsule embedding technology was used to build TTI,in which thermostable alpha-amylase was used as indicactor.Kinetics for thermal inactivation of indicator were built and validated with konjac glucomannan as a carrier.The validation experiment was carried out by fluidization solid food ultra high temperature sterilization technology.Statistical analysis showed that： thermostable alpha-amylase give first-order inactivation kinetics,there is no significantly differences between experimental results and model theoretical results,TTI can be used for studing kinetics of enzyme inactivation,TTI with thermostable alpha-amylase as indicator can be used for time-temperature indicating in fluidization solid food ultra high temperature sterilization process.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2010年第5期641-647,共7页
Journal of Food Science and Biotechnology
基金
国家自然科学基金重点项目(20436020)
