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Temperatur-Bioindikator für die Hitzebehandlung stückiger Lebensmittel

Temperature bioindicator for heat-processed particulate foods
: Cerny, G.; Wunderlich, J.

ZFL. Internationale Zeitschrift für Lebensmittel-Technik, Marketing, Verpackung und Analytik 42 (1991), Nr.11, S.648-640 : Abb.,Lit.
ISSN: 0341-2938
ISSN: 0722-5733
Fraunhofer ILV ( IVV) ()
Alginat; alginate; Amylase; aseptic packaging; aseptisches Abpacken; bioindicator; Bioindikator; heat pattern; Hitzeverteilung; Immobilisierung; immobilization; particulate foods; stückiges Lebensmittel; temperature indicator; Temperaturindikator

Thermal treatment is the most common process for preserving of foodstuffs. But this process may lead to a possible oversterilization. This article informs about investigations where the effects of thermal treatments upon biologically active matters within particles could be visualized. For that purpose an alginate-matrix loaded with amylase served as a model for particulate foods. Differently heated areas inside the particles could be distinguished by means of a chromatic method.