Dynamic mathematical model to predict microbial growth and inactivation during food processing.
نویسندگان
چکیده
منابع مشابه
Kinetics of Microbial Inactivation for Alternative Food Processing Technologies
This section covers information, where available, on microbial kinetics and relevant safety considerations when ultraviolet (UV) radiation is used for the purposes of food preservation. The section pays particular attention to the growing interest in using UV light to treat fruit juices, especially apple juice and cider. It does not include pulsed UV, which is being actively investigated by Dr....
متن کاملKinetics of Microbial Inactivation for Alternative Food Processing Technologies
This section describes the uses of ultrasound in the food industry. A general theory about the mechanism of microbial inactivation is presented. Data from inactivation of food microorganisms are scarce, and most applications of ultrasound involve its use in combination with other preservation methods. This review points to the need for more research on microbial inactivation in food systems whe...
متن کاملDevelopment of surrogate correlation models to predict trace organic contaminant oxidation and microbial inactivation during ozonation.
The performance of ozonation in wastewater depends on water quality and the ability to form hydroxyl radicals (·OH) to meet disinfection or contaminant transformation objectives. Since there are no on-line methods to assess ozone and ·OH exposure in wastewater, many agencies are now embracing indicator frameworks and surrogate monitoring for regulatory compliance. Two of the most promising surr...
متن کاملMathematical Modelling to Predict Oxidative Behaviour of Conjugated Linoleic Acid in the Food Processing Industry
Industrial processes that apply high temperatures in the presence of oxygen may compromise the stability of conjugated linoleic acid (CLA) bioactive isomers. Statistical techniques are used in this study to model and predict, on a laboratory scale, the oxidative behaviour of oil with high CLA content, controlling the limiting factors of food processing. This modelling aims to estimate the impac...
متن کاملA modified Gompertz model to predict microbial inactivation under time-varying temperature conditions
Development of effective heat treatments is crucial to achieve food products safety, and predictive microbiology is an excellent tool to design adequate processing conditions. This work focuses on the application of a modified Gompertz model to describe the inactivation behaviour under time-varying temperature conditions at the surface of a food product. Kinetic studies were carried out assumin...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Applied and Environmental Microbiology
سال: 1992
ISSN: 0099-2240,1098-5336
DOI: 10.1128/aem.58.9.2901-2909.1992