Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/5668
Título: Modelling microbial inactivation kinetics under time-varying temperature conditions
Autor: Gil, M. M.
Brandão, T. R. S.
Silva, C. L. M.
Palavras-chave: Predictive microbiology
Modelling
Gompertz
Data: 2004
Citação: GIL, M. M. ; BRANDÃO, T. R. S. ; SILVA, C. L. M. - Modelling microbial inactivation kinetics under time-varying temperature conditions. In International Conference on Engineering and Food (ICEF9-2004), Montpellier, France, 7-11 March, 2004 - International Conference on Engineering and Food (ICEF9-2004) : Book of Abstracts. [S.l. : s.n., 2004]. p. 1-6
Resumo: The Gompertz model was applied for describing inactivation, assuming a typical pasteurisation temperature profile at food surface. In order to test the regression analysis procedure parameters were estimated on the basis of pseudo-experimental data. Results were compared to the ones obtained assuming processes at constant temperature. Care should be taken, if parameters estimated under isothermal conditions are going to be used for predicting inactivation under dynamic conditions.
Peer review: no
URI: http://hdl.handle.net/10400.14/5668
Aparece nas colecções:ESB - Artigos em Actas / Papers in proceedings

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