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首页> 外文期刊>Biotechnology Progress >From time temperature integrator kinetics to time temperature integrator tolerance levels: Heat-treated milk
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From time temperature integrator kinetics to time temperature integrator tolerance levels: Heat-treated milk

机译：从时间温度积分器动力学到时间温度积分器公差水平：热处理牛奶

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Six milk compounds were studied as potential intrinsic time temperature integrators (TTIs) for the assessment of heat-treated milk. These include the enzymes alkaline phosphatase and lactoperoxidase, the whey protein beta-lactoglobulin and the chemical compounds hydroxymethylfurfural, lactulose and furosine. In previous research the inactivation/denaturation/formation kinetics of these compounds were analyzed under isothermal and nonisothermal conditions and evaluated for variability of the milk composition. The present paper focuses on the implementation of the TTIs. TTIs are validated with respect to microbiological indices and quality attributes, and a quantitative relationship between the denaturation, inactivation or formation of the TTIs and technological processes is established by construction of general time temperature tolerance (TTT) diagrams. In these diagrams temperature time combinations are presented, which lead to the same formation, inactivation or denaturation of TTIs, or result in the same level of microbiological destruction or quality degradation of the product. TTT-diagrams are very informative since they allow visualization of the impact of a thermal process on milk and evaluation of criteria for evaluating milk authenticity (conformity of the product with the terminology applied). Moreover, the optimum combination of temperature and time of heating may be readily deduced from these diagrams.
机译：研究了六种乳类化合物作为潜在的内在时间温度积分器（TTI），用于评估热处理过的乳汁。这些包括碱性磷酸酶和乳过氧化物酶，乳清蛋白β-乳球蛋白和羟甲基糠醛，乳果糖和呋喃肌酸化合物。在先前的研究中，在等温和非等温条件下分析了这些化合物的失活/变性/形成动力学，并评估了牛奶成分的变异性。本文着重于TTI的实施。已针对微生物指标和质量属性对TTI进行了验证，并通过构建一般的时间温度耐受性（TTT）图来建立TTI的变性，失活或形成与工艺过程之间的定量关系。在这些图中，显示了温度时间组合，它们导致TTI的相同形成，失活或变性，或导致相同水平的微生物破坏或产品质量下降。 TTT图表非常有用，因为它们可以可视化热处理对牛奶的影响，并可以评估用于评估牛奶真伪的标准（产品与所用术语的一致性）。而且，可以从这些图表容易地推导出温度和加热时间的最佳组合。

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