Predictions of microbial thermal inactivation in solid foods: isothermal and non-isothermal conditions

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Resumo

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.
Idioma originalEnglish
Páginas (de-até)154-157
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

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