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

Resultado de pesquisarevisão de pares

Resumo

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.
Idioma originalEnglish
Páginas (de-até)67-70
Número de páginas4
RevistaProcedia Food Science
Volume7
DOIs
Estado da publicaçãoPublicado - 2016
Evento9th International Conference on Predictive Modelling in Food (ICPMF) - Rio de Janeiro
Duração: 8 set 201512 set 2015
Número de conferência: 9

Impressão digital

Mergulhe nos tópicos de investigação de “Combined effects of temperature, pH and water activity on predictive ability of microbial kinetic inactivation model“. Em conjunto formam uma impressão digital única.

Citação