Combined effects of temperature, pH and water activity on predictive ability of microbial kinetic inactivation model

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Abstract

It is well known that temperature is the key factor controlling the microbial survival/inactivation. However, the interactive effects of further stressing environmental conditions may influence microbial behaviour. The objective of this work was to include, in the inactivation model, temperature, pH and a(w) effects using a black box polynomial model, aiming at accurate prediction. Data of Listeria innocua obtained within the temperature range of 52.5 and 65.0 degrees C, pH of 4.5, 6.0 and 7.5, and a(w) of 0.95 and 0.99 were used for model assessment. The relations of such parameters with temperature, a(w) and pH were assumed to be polynomials.
Original languageEnglish
Pages (from-to)67-70
Number of pages4
JournalProcedia Food Science
Volume7
DOIs
Publication statusPublished - 2016
Event9th International Conference on Predictive Modelling in Food (ICPMF) - Rio de Janeiro, Brazil
Duration: 8 Sept 201512 Sept 2015
Conference number: 9

Keywords

  • Maximum inactivation rate
  • Shoulder parameter
  • Tail
  • Temperature
  • pH and water activity effects
  • Polynomial functions

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