Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/7481
Título: Dynamic approach for assessing food quality and safety characteristics: the case of processed foods
Autor: Brandão, Teresa R.S.
Silva, Cristina L.M.
Palavras-chave: Food quality and safety
Time-varying temperature conditions
Thermal processes
Frozen storage
Data: 2011
Editora: Elsevier
Citação: BRANDÃO, Teresa R. S.; SILVA Cristina L. M. - Dynamic approach for assessing food quality and safety characteristics: the case of processed foods. In 11th International Congress on Engineering and Food (ICEF 11), Athens, Greece, 22-26 Maio, 2011. - Procedia Food Science. ISSN 2211-601X . Vol. 1 (2011), p. 1015-1025
Resumo: Thermal processes applied to foods focus on destruction of target microorganisms. Besides these processes often occur under time-varying temperature environments, microbial inactivation is commonly assessed under isothermal conditions. The development of mathematical models that describe microbial kinetics in dynamic conditions is important for processes design. Another process that occurs under time-varying temperature conditions is frozen storage of foods.Thermal inactivation of Listeria innocua (surrogate of L. monocytogenes) in parsley, and quality degradation of vegetables under frozen conditions were used as case-studies.Developed models that include timetemperature effects accurately described inactivation/degradation of the characteristics analyzed both under isothermal and dynamic conditions.
Peer review: yes
URI: http://hdl.handle.net/10400.14/7481
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S2211601X11001532
Aparece nas colecções:CBQF - Artigos em actas / Papers in proceedings

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