Konjac glucomannan as a carrier material for time--temperature integrator

Area of Science:

• Food Science and Technology
• Materials Science

Background:

• Aseptic processing requires reliable methods to monitor thermal exposure.
• Time-temperature integrators (TTIs) are crucial for ensuring food safety during sterilization.
• Novel carrier materials are needed to optimize TTI performance in high-temperature environments.

Purpose of the Study:

• To evaluate konjac glucomannan gel (g-KGM) as a carrier material for TTIs in aseptic processing.
• To compare the physical properties (hardness, springiness, water retention) of g-KGM with sodium alginate gel (g-SA).
• To assess the suitability of g-KGM for ultrahigh temperature (UHT) sterilization tests.

Main Methods:

• Determination of gel hardness, springiness, and water retention at various temperatures.
• Comparative analysis of g-KGM and g-SA properties.
• Heat transfer tests using g-KGM alone and with embedded TTIs (α-amylase).

Main Results:

• g-KGM exhibited lower hardness than g-SA across all tested temperatures.
• Springiness showed no significant difference between g-KGM and g-SA from 40°C to 90°C, but differed significantly at higher temperatures (100°C-140°C).
• g-KGM demonstrated superior water retention compared to g-SA at temperatures above 100°C.
• Heat transfer tests confirmed g-KGM's suitability for UHT sterilization.

Conclusions:

• Konjac glucomannan gel (g-KGM) presents favorable characteristics as a carrier for TTIs in aseptic processing.
• g-KGM's thermal stability and water retention at high temperatures are advantageous.
• The material is validated for use in industrial ultrahigh temperature sterilization monitoring.