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Advisor(s)
Abstract(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.
Description
Keywords
Maximum inactivation rate Shoulder parameter Tail Temperature pH and water activity effects Polynomial functions
Citation
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