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.
|Número de páginas||4|
|Revista||Procedia Food Science|
|Estado da publicação||Publicado - 2016|
|Evento||9th International Conference on Predictive Modelling in Food (ICPMF) - Rio de Janeiro|
Duração: 8 set 2015 → 12 set 2015
Número de conferência: 9