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Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Food quality and safety Time-varying temperature conditions Thermal processes Frozen storage
Contexto Educativo
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
Editora
Elsevier