Mathematical models for prediction of temperature effects on kinetic parameters of microorganisms’ inactivation: tools for model comparison and adequacy in data fitting

Maria M. Gil, Fátima A. Miller, Teresa R. S. Brandão, Cristina L. M. Silva*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

16 Citations (Scopus)
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Abstract

Microbial inactivation often follows a sigmoidal kinetic behaviour, with an initial lag phase, followed by a maximum inactivation rate period and tending to a final asymptotic value. Mathematically, such tendencies may be described by using primary kinetic models (Gompertz based model is one example) that describe microbial survival throughout processing time when stressing conditions are applied. The parameters of kinetic models are directly affected by temperature. Despite the number of mathematical equations used to describe the dependence of the kinetic parameters on temperature (so-called secondary models), there is a lack of studies regarding model comparison and adequacy in data fitting. This work provides a review of mathematical models that describe the temperature dependence of kinetic parameters related to microbial thermal inactivation. Regression analysis schemes and tests seeking model comparison are presented. A case study is included to provide guidance for the assessment of secondary model adequacy and regression analyses procedures. When modelling temperature effects on sigmoidal inactivation kinetics of microorganisms, one should be aware about the regression methodology applied. The most adequate models according to the two-step regression methodology may not be the best selection if a global fit is applied.
Original languageEnglish
Pages (from-to)2208-2225
Number of pages18
JournalFood and Bioprocess Technology
Volume10
Issue number12
DOIs
Publication statusPublished - 1 Dec 2017

Keywords

  • Maximum inactivation rate
  • Microbial inactivation
  • Shoulder parameter
  • Temperature effects

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