Development and application of time-temperature integrators to thermal food processing
This thesis describes the research and development into a range of time-temperature integrators (TTIs) for the measurement of process values for food heat treatments. The TTIs are based on the first order thermal degradation of bacterial \(\alpha\)-amylases. Two new TTIs are described, one for mild...
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University of Birmingham
2008
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.489782 |