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Orientador(es)
Resumo(s)
It is well known that temperature is the key factor controlling the microbial survival/inactivation. However, the interactive effects
of further stressing environmental conditions may influence microbial behaviour. The objective of this work was to include, in
the inactivation model, temperature, pH and aw effects using a black box polynomial model, aiming at accurate prediction. Data
of Listeria innocua obtained within the temperature range of 52.5 and 65.0 °C, pH of 4.5, 6.0 and 7.5, and aw of 0.95 and 0.99
were used for model assessment. The relations of such parameters with temperature, aw and pH were assumed to be polynomials.
Descrição
Palavras-chave
Maximum inactivation rate Shoulder parameter Tail Temperature pH and water activity effects Polynomial functions
Contexto Educativo
Citação
GIL, Maria M.; MILLER, Fatima A.; BRANDÃO, Teresa R. S.; SILVA, Cristina L. M. - Combined effects of temperature, pH and water activity on predictive ability of microbial kinetic inactivation model. In 9th International Conference on Predictive Modelling in Food, Rio de Janeiro, Brazil, 8-12 September 2015. - In Procedia Food Science. ISSN 2211-601X. Vol. 7 (2016), p. 67-70