Method of assessing thermal processing of food using intrinsical

Details Method of assessing thermal processing of food using intrinsical Method of assessing thermal processing of food using intrinsical

1991-02-25

1993-10-19

Alexander, Lyle A.

Chemistry: analytical and immunological testing

Process or composition for sterility or package integrity test

436 2, 422 20, 422 26, 426237, G01N 3074, G01N 3100

Patent

active

052544745

ABSTRACT:
A method of assessing the degree of thermal processing of a food by preparing an aqueous medium including at least a portion of the processed food and monitoring the medium for the presence of a thermally produced compound not present in the unprocessed food to indicate the exposure of the food to heat.

REFERENCES:
patent: 3000706 (1961-09-01), Royce
patent: 3862824 (1975-01-01), Chapman
patent: 4514361 (1985-04-01), Hirsch
"Chemical Markers Help Prove Sterility of Food," Chemical and Engineering ws, May 21, 1990, pp. 39 and 43.
Abstract entitled, "Intrinsic Chemical Markers for HT/ST Processing of Particulate Foods," H. J. Kim, K. R. Conco, M. J. Richardson & I. A. Taub, Program Abstracts, 1990 IFT Annual Meeting, Anaheim, Jun. 16-20, 1990, p. 135.
Abstract entitled, "Intrinsic Chemical Marker for Aseptic Processing of Particulate Foods," H. J. Kim, K. R. Conca, M. J. Richardson, and I. A. Taub, presented at American Chemical Society, 199th National Meeting held on Apr. 22, 1990.
"Intrinsic Chemical Markers for Thermal Processing of Particulate Foods," Hie Joon Kim and Irwin A. Taub, Proceedings of the Third Natick Science Symposium, 5-6 Jun. 1990, Aug. 1990, pp. 207-218.
"Relationship of Sugar Degradation to Detrimental Changes in Citrus Juice Quality," H. S. Lee and S. Nagy, Food Technology, Nov. 1988, pp. 91-97.

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