Validation and use of an enzymic time-temperature integrator to monitor thermal impacts inside a solid/liquid model food.

Heat denaturation kinetics of Bacillus licheniformis alpha-amylase, equilibrated at 81% equilibrium relative humidity at 4 degrees C (BLA81), was studied with help of isothermal and nonisothermal conditions by monitoring the decrease in enthalpy associated with the heat denaturation of the enzyme. Due to its low water content, BLA81 denaturation could be studied in the range of 118-124 degrees C. Two batches of BLA81 were successfully validated under nonisothermal conditions allowing the determinations of process values (reference temperature of 121.