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Development of enzyme based time temperature indicator for microwave processing

Karuna, J. (2005) Development of enzyme based time temperature indicator for microwave processing. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: An enzyme based time temperature indicator that is physico chemically durable and suitable for microwave applications was developed. There was increase in the reaction rate as the power levels increased. Enzyme diffusion from the time temperature indicator depends upon the level of cross-linking agent, and the enzyme loss observed here under the conditions studied would not limit the utility of the time temperature indicator. There were minor changes in the activation energy of the gels with different enzyme concentrations. This can be further manipulated to get the gel with desirable activation energy, such that it matches the activation energy of the target attribute (pathogen). Further other parameters like varying the gel composition were experimented to obtain desirable activation energy.
Uncontrolled Keywords: microwave processing enzyme based time temperature
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Dec 2006
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/384

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