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- On the use of the Gompertz model to predict microbial inactivation behaviourPublication . Gil, Maria M.; Miller, F.; Quintas, M.; Brandão, Teresa R. S.; Silva, C. L. M.
- Predicting combined effects of temperature, pH and water activity on microbial inactivationPublication . Gil, M.M.; Brandão, Teresa R. S.; Silva, C. L. M.
- On the use of the Gompertz model to predict microbial inactivation behaviourPublication . Gil, M. M.; Quintas, M.; Brandão, Teresa R. S.; Silva, C. L. M.
- Mathematical models to predict thermal inactivation kinetics of Listeria innocua 10528Publication . Gil, M. M.; Miller, F. A.; Brandão, Teresa R. S.; Silva, C. L. M.
- Modelling inactivation kinetics of Listeria monocytogenes in a dairy productPublication . Gil, M. M.; Brandão, Teresa R. S.; Casadei, M. A.; Silva, C. L. M.
- Mathematical models to predict thermal inactivation kinetics of listeria innocua 10528Publication . Gil, M. M.; Miller, F. A.; Brandão, Teresa R. S.; Silva, C. L. M.
- Designing experiments for microbial inactivation kinetics studiesPublication . Gil, M. M.; Brandão, Teresa R. S.; Silva, C. L. M.
- Heat inactivation of Listeria innocua in broth and food products under non-isothermal conditionsPublication . Miller, Fátima A.; Ramos, Bárbara F.; Gil, Maria M.; Brandão, Teresa R. S.; Teixeira, Paula; Silva, C. L. M.The objective of this work was to study the effect of three linear temperature profiles (heating rates of 1.5, 1.8 and 2.6 °C/min, from 20 to 65 °C) on Listeria innocua inactivation in liquid medium. The inactivation was also analyzed in artificially contaminated parsley (heating rate of 1.8 °C/min) and throughout a frying process, using a pre-cooked frozen food as case study. Inactivation showed a sigmoidal behaviour and all data was fitted with a Gompertz-inspired model. Results demonstrated that, in liquid media, Listeria inactivation is influenced by the temperature profile used. As heating rate increases, the shoulder decreases and the tail effect disappears. If Listeria was in parsley, its heat resistance increased (for identical experimental conditions in broth). Besides model adequacy was proven in all studied situations, the heating rate affected parameters’ precision.
- Modelling microbial inactivation kinetics under time-varying temperature conditionsPublication . Gil, M. M.; Brandão, Teresa R. S.; Silva, C. L. M.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.
- Application of optimal experimental design concept in microbial inactivation studiesPublication . Gil, M. M.; Brandão, Teresa R. S.; Silva, C. L. M.