Abstract
An alginate particle technique has been developed at Campden Food and Drink Research Association in order to assess the lethal effect achieved in aseptic processes. It incorporates the main food component of the product being tested with alginate and allows micro‐organisms to be immobilized in particles that are formed to shapes and sizes which simulate those in the product. Any destruction of the micro‐organism gives a quantitative indication of the total integrated lethality achieved in each particle. This technique has been tested at temperatures ranging from 60–140°C in various processing equipment, including an experimental recirculating fluid system, scraped surface heat exchangers and Ohmic heaters. The data illustrate that the technique gives a valuable assessment of lethality, which may be used as an indication or confirmation of process lethality.
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