| 摘要 |
There is presented a time-temperature indicator method for determining lethality of high-temperature food processing using a capsule comprising a cylindrical tube having a closed end and an open end, a cap for connection to and removal from the open end to close and open the tube, and a solution in the tube which is reactive to accumulated temperature and time exposure to fluoresce proportionally to the accumulated temperature and time exposure. There is further presented a time-temperature indicator system including the above capsule, a pipetting device for removing the solution from the capsule, and a spectrofluorometer for indicating the fluorescence of the solution, said fluorescence being directly correlatable to the time-temperature integral F0 by linear regression. There is still further presented methods for determining when food processed under high temperature conditions attains a selected low level of microbial population, the methods utilizing, respectively, the above systems.
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