ABSTRACT
This entry illustrates how a novel measurement system
based on time-temperature integrators (TTIs) has been
applied to food processes. TTIs described here are a-amylases that, when heated, denature in a reproducible manner
such that their kinetic parameters are suitable for estimat-
ing death of microorganisms. TTIs are able to measure
process values where conventional temperature measure-
ment techniques cannot operate. They can be considered as
miniature sensors that are inserted into the food or made
into food analogs. Data gathered from each TTI probe/
sensor can be converted to an integrated process value
(referred to as sterilization or pasteurization values) that
allows the safety of that process to be estimated. Results
can be presented as process values or log reductions of
particular microbial species. The impact of TTIs has been
widespread across the heat-preserved foods sector, from
conventional pasteurized foods for consumer sale to inno-
vative processes such as sous-vide for catering use.
