Continuous-Flow Microwave Heating Inactivation Kinetics of α-Amylase from Bacillus subtilis and a Comparison with Conventional Heating Conditions

The inactivation kinetics of an α-amylase enzymatic time-temperature integrator (TTI) from Bacillus subtilis (BAA) under continuous-flow microwave (MW) and conventional heating conditions were evaluated compared in this study. TTI dispersed a buffer solution (pH 5.0 to 6.9) at 20 °C initially, it was continuously circulated through two helical coils connected series for heating. positioned domestic ovens (2450 MHz 1000 W nominal capacity each) by short tube. sample flow rates adjusted result specific exit temperature the range 65 80 °C. A fully insulated coil second oven used as holding Test samples drawn either MW or immediately after decimal reduction times obtained batch decreased 66 24 s changed 70 75 pH while they 8 5 same range, but 6.0, increased both (138 120 89 61 s, respectively). D-values thermal four–eight higher than condition. By varying pH, could be modified suit validation appropriate processing conditions.