TY - JOUR
T1 - Predictions of microbial thermal inactivation in solid foods
T2 - 9th International Conference on Predictive Modelling in Food (ICPMF)
AU - Gil, Maria M.
AU - Miller, Fatima A.
AU - Brandão, Teresa R. S.
AU - Silva, Cristina L. M.
N1 - Conference code: 9
PY - 2016
Y1 - 2016
N2 - This work focuses on the use of the Gompertz-inspired model to predict the thermal inactivation behaviour of microorganisms obtained in solid food products, validated for isothermal and non-isothermal conditions. Experiments were carried out in parsley, artificially inoculated with Listeria innocua. For the isothermal conditions tested, the predictive ability of the model was confined. The higher the temperature, the higher deviations observed (i.e. the model underestimates the inactivation behaviour). However, for the non-isothermal condition tested, the model predicted the microbial response accurately.
AB - This work focuses on the use of the Gompertz-inspired model to predict the thermal inactivation behaviour of microorganisms obtained in solid food products, validated for isothermal and non-isothermal conditions. Experiments were carried out in parsley, artificially inoculated with Listeria innocua. For the isothermal conditions tested, the predictive ability of the model was confined. The higher the temperature, the higher deviations observed (i.e. the model underestimates the inactivation behaviour). However, for the non-isothermal condition tested, the model predicted the microbial response accurately.
KW - Microbial inactivation
KW - Solid foods
KW - Isothermal and non-isothermal
KW - Experimental validation
KW - Gompertz-inspired model
U2 - 10.1016/j.profoo.2016.06.006
DO - 10.1016/j.profoo.2016.06.006
M3 - Conference article
SN - 2211-601X
VL - 7
SP - 154
EP - 157
JO - Procedia Food Science
JF - Procedia Food Science
Y2 - 8 September 2015 through 12 September 2015
ER -