Brizio Ana Paula Dutra Resem, Prentice Carlos
Federal Univ. of Rio Grande-FURG, School of Chemistry and Food-EQA.
J Food Sci. 2015 Jun;80(6):M1271-6. doi: 10.1111/1750-3841.12889. Epub 2015 May 5.
This paper presents the development of a new smart time-temperature indicator (TTI) of pasteurization whose operating principle is based on the complexation reaction between starch and iodine, and the subsequent action of an amylase on this complex causing its discoloration at a rate dependent on time and temperature of the medium. Laboratory simulations and tests in a manufacturing plant evaluated different enzyme concentrations in the TTI prototypes when exposed to pasteurization conditions. The results showed that the color response of the indicators was visually interpreted as adaptive to measurement using appropriate equipment, with satisfactory reliability in all conditions studied. The TTI containing 6.5% amylase was one whose best results were suited for use in validating the cooking of hams. When attached to the primary packaging of the product, this TTI indicated the pasteurization process inexpensively, easily, accurately, and nondestructively.
本文介绍了一种新型巴氏杀菌智能时间 - 温度指示器（TTI）的研发情况，其工作原理基于淀粉与碘之间的络合反应，以及淀粉酶随后对该络合物的作用，导致其以取决于介质时间和温度的速率变色。在制造工厂进行的实验室模拟和测试评估了TTI原型在巴氏杀菌条件下不同的酶浓度。结果表明，指示器的颜色响应在视觉上可解释为适用于使用适当设备进行测量，在所研究的所有条件下具有令人满意的可靠性。含有6.5%淀粉酶的TTI是其最佳结果适用于验证火腿烹饪的一种。当附着在产品的初级包装上时，这种TTI能够廉价、轻松、准确且无损地指示巴氏杀菌过程。
