Temperature uniformity mapping in a high pressure high temperature reactor using a temperature sensitive indicator

Recently, the first prototype ovomucoid-based pressure–temperature–time indicator (pTTI) for high pressure high temperature (HPHT) processing was described. However, for temperature uniformity mapping of high pressure (HP) vessels under HPHT sterilization conditions, this prototype needs to be optim...

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Bibliographic Details
Published in:Journal of food engineering 2011-07, Vol.105 (1), p.36-47
Main Authors: Grauwet, Tara, Van der Plancken, Iesel, Vervoort, Liesbeth, Matser, Ariette, Hendrickx, Marc, Van Loey, Ann
Format: Article
Language:English
Subjects:
Biological and medical sciences
Buffers
elevated-temperatures
enzyme inactivation
food
Food engineering
Food industries
Foods
Fundamental and applied biological sciences. Psychology
General aspects
High pressure high temperature (HPHT) processing
Inactivation
inactivation kinetics
Indicators
ionization
Kinetics
Mapping
numerical-simulation
Ovomucoid
Pressure–temperature–time indicator (pTTI)
Prototypes
quality
spores
Sterilization
Temperature uniformity
texture
Variability
Vessels
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Summary:Recently, the first prototype ovomucoid-based pressure–temperature–time indicator (pTTI) for high pressure high temperature (HPHT) processing was described. However, for temperature uniformity mapping of high pressure (HP) vessels under HPHT sterilization conditions, this prototype needs to be optimized. To this end, this work aimed at the development of an ovomucoid-based indicator with combined pressure temperature dependent inactivation kinetics and a sufficient pressure temperature stability relevant for commercial HPHT sterilization. After varying buffer type and the pH at ambient pressure and temperature (pH i), an indicator based on 1 g/L ovomucoid in 0.1 M MES-NaOH buffer pH i 6.2 was selected. The inactivation behavior of this indicator system is characterized by pressure temperature dependent (combined Arrhenius–Eyring) first-order kinetics in the processing domain relevant for HPHT sterilization. This indicator showed good integrating properties under isobaric–isothermal and dynamic pressure temperature conditions. In a temperature uniformity study of a vertically oriented, pilot-scale HPHT vessel, pTTI readouts at different coordinates illustrated low and high temperature zones. As the inactivation of spores under HPHT is clearly positively temperature dependent, the food safety objective has to be verified in the former sampling zone.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2011.01.001