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Combined effects of temperature, pH and water activity on predictive ability of microbial kinetic Inactivation model

2016Journal article Restricted 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.accessioned2017-10-12T08:19:19Z
dc.date.available2017-10-12T08:19:19Z
dc.date.issued2016
dc.description.abstractIt 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGIL, 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. 67-70pt_PT
dc.identifier.doi10.1016/j.profoo.2016.02.089pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.14/22990
dc.identifier.wos000386627900016
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectMaximum inactivation ratept_PT
dc.subjectShoulder parameterpt_PT
dc.subjectTailpt_PT
dc.subjectTemperaturept_PT
dc.subjectpH and water activity effectspt_PT
dc.subjectPolynomial functionspt_PT
dc.titleCombined effects of temperature, pH and water activity on predictive ability of microbial kinetic Inactivation modelpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleProcedia Food Sciencept_PT
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
person.identifier.ciencia-id3A17-0386-6C1B
person.identifier.ciencia-id7B19-E23B-BB31
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
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublicationc6abba4e-b0bc-44f8-a58e-e7e71e8ed9b0
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relation.isAuthorOfPublication.latestForDiscovery4e2903de-0679-4cb1-981e-10de14c0c995

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