TY - JOUR
T1 - Combined effects of temperature, pH and water activity on predictive ability of microbial kinetic inactivation model
AU - Gil, Maria M.
AU - Miller, Fatima A.
AU - Brandao, Teresa R. S.
AU - Silva, Cristina L. M.
N1 - Conference code: 9
PY - 2016
Y1 - 2016
N2 - 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.
AB - 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.
KW - Maximum inactivation rate
KW - Shoulder parameter
KW - Tail
KW - Temperature
KW - pH and water activity effects
KW - Polynomial functions
U2 - 10.1016/j.profoo.2016.02.089
DO - 10.1016/j.profoo.2016.02.089
M3 - Conference article
SN - 2211-601X
VL - 7
SP - 67
EP - 70
JO - Procedia Food Science
JF - Procedia Food Science
T2 - 9th International Conference on Predictive Modelling in Food (ICPMF)
Y2 - 8 September 2015 through 12 September 2015
ER -