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On the use of the gompertz model to predict microbial thermal inactivation under isothermal and non-isothermal conditions

2011Journal article Open access
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dc.contributor.authorGil, Maria M.
dc.contributor.authorMiller, Fátima A.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L. M.
dc.date.accessioned2012-01-16T17:41:08Z
dc.date.available2012-01-16T17:41:08Z
dc.date.issued2011
dc.description.abstractFood processes should be designed to provide an adequate margin of safety against microbiological risk of food poisoning and food spoilage throughout shelf life. In this field, the use of mathematical models that describe the microorganisms’ kinetics in such conditions is an important tool for convenient design, control and optimization of efficient processes. If those models are accurate and precise, one can extract the best aiming at predictive purposes. The Gompertz equation is commonly applied to describe sigmoidal kinetics. Besides the proven adequacy of the model in those kinetics descriptions, most of the reported works do not use Gompertz equation in the most convenient form, and insightful information could be obtained with re-parameterized forms. This work aims at reviewing the use of the Gompertz model to describe inactivation, as well as re-parameterized forms that include parameters related to the survival curve features. Microbial survival often presents a shoulder prior to inactivation, followed by a linear phase (corresponding to a maximum inactivation rate) and a tail residual population. The versatility of the Gompertz model in describing kinetics with different shapes, varying from a log-linear tendency till a complete sigmoidal shape, makes it attractive for predictive purposes, both under static and dynamic temperature conditions. Drawbacks and critical features of the model, when it is applied to microbial responses, will be overview.por
dc.description.versioninfo:eu-repo/semantics/acceptedVersion
dc.identifier.citationGIL, Mário M... [et al.] - On the use of the gompertz model to predict microbial thermal inactivation under isothermal and non-isothermal condition. Food Engineering Reviews. ISSN 1866-7929. Vol. 3, N.º 1 (2011), p. 17-25por
dc.identifier.doi10.1007/s12393-010-9032-2
dc.identifier.eissn1866-7929
dc.identifier.issn1866-7910
dc.identifier.urihttp://hdl.handle.net/10400.14/7483
dc.identifier.wosWOS:000288518900002
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSpringerpor
dc.relationSFRH/BDP/11580/2002
dc.subjectGompertz modelpor
dc.subjectInactivation kineticspor
dc.subjectIsothermal and non-isothermal conditionspor
dc.titleOn the use of the gompertz model to predict microbial thermal inactivation under isothermal and non-isothermal conditionspor
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F11358%2F2002/PT
oaire.citation.endPage25
oaire.citation.issue1
oaire.citation.startPage17
oaire.citation.titleFood Engineering Reviews
oaire.citation.volume3
oaire.fundingStreamSFRH
person.familyNameGil
person.familyNameMiller
person.familyNameBrandão
person.familyNameSilva
person.givenNameMaria M
person.givenNameFatima
person.givenNameTeresa
person.givenNameCristina
person.identifierG-5364-2013
person.identifierJ-9418-2012
person.identifier1473674
person.identifier.ciencia-id7313-A289-DF48
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person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-8008-9839
person.identifier.orcid0000-0002-3715-6231
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridG-5364-2013
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id12785024700
person.identifier.scopus-author-id15056315100
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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