Abstract
This study is aimed at developing a new Time-Temperature Integrator (TTI) in order to quantify the effects of High Temperature Short Time (HTST) processing on food quality. A product of non-enzymatic browning was selected as a potential marker and its formation was studied in a glucose/serine system, by means of absorbance measurements at 285 nmn. The formation kinetics of the marker were modelled as a function of both temperature and time of the applied thermal treatment. Three models adequately defined the experimental data. A laboratory-scale ohmic heater served to validate these models. One model resulted in an average prediction error of less than 15%. The marker could be used as a TTI in order to quantity the thermal treatment imposed upon food products in HTST processing.
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