Thermal process calculations generally involve first order reaction kinetics which have been commonly described by the thermal death time (TDT) method in the field of food science but would normally be evaluated by the more conventional Arrhenius approach in most other fields. The relationship between these two irreconcilable approaches is examined conceptually and mathematically in terms of temperature dependence and their use for process time predictions. The errors associated with interconversion of E, and z were shown to be functions of both selected reference temperature and the temperature range used. Good conversions of literature data with minimum error were obtained by substituting the limits of the experimental range over which khtetic data were obtained for T,,,i, and Tmax in the relationship: E, =' 2.303 T,inT,,,,/z. Although there is no perfect solution to these two conceptually different approaches to handling kinetic data and no proof as to which one is better, the approach of using the experimental temperature range limits produces good results.
The stability of selected fatty acids in a sous vide product containing seal meat (Phoca groenlandica) plus vegetables was examined. The product was processed at five time/temperature combinations. In addition to pasteurized and nonpasteurized products, a conventionally heated (about 100ЊC) product was prepared for comparison. Unsaturated fatty acids constituted 81.3% of the total fatty acids in the nonpasteurized product. Eicosapentaenoic acid (EPA, 20:5n-3) was 0.9 mg/g and docosahexaenoic acid (DHA, 22:6n-3) was 1.2 mg/g in the nonpasteurized product. EPA was 19% higher and DHA 68% higher in the sample pasteurized at 65ЊC vs the conventional. Furthermore, pasteurization at lower temperatures retained 22% more EPA and 57% more DHA than pasteurization at higher temperatures.
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