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Integrated approach on heat transfer and inactivation kinetics of microorganisms on the surface of foods during heat treatments: Software development

2006Journal article Open access
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dc.contributor.authorGil, Maria M.
dc.contributor.authorPereira, Pedro M.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L.M.
dc.contributor.authorKondjoyan, Alain
dc.contributor.authorValdramidis, Vassilis P.
dc.contributor.authorGeeraerd, Annemie H.
dc.contributor.authorImpe, Jan F.M. Van
dc.contributor.authorJames, Steve
dc.date.accessioned2010-11-09T11:52:06Z
dc.date.available2010-11-09T11:52:06Z
dc.date.issued2006
dc.description.abstractThe objective of this work was to create a software application (Bugdeath 1.0) for the simulation of inactivation kinetics of microorganisms on the surface of foods, during dry and wet pasteurisation treatments. The program was developed under the Real Basic 5.2 application, and it is a user-friendly tool. It integrates heat transfer phenomena and microbial inactivation under constant and time-varying temperature conditions. On the basis of the selection of a heating regime of the medium, the program predicts the food surface temperature and the change in microbial load during the process. Input data and simulated values can be visualised in graphics or data tables. Printing, exporting and saving file options are also available. Bugdeath 1.0 includes also a useful database of foods (beef and potato) and related thermal properties, microorganisms (Salmonella and Listeria monocytogenes) and corresponding inactivation kinetic parameters. This software can be coupled to an apparatus developed under the scope of the European Project BUGDEATH (QLRT-2001-01415), which was conceived to provide repeatable surface temperature-time treatments on food samples. The program has also a great potential for research and industrial applications.por
dc.identifier.citationGIL, Maria M...[et al.] - Integrated approach on heat transfer and inactivation kinetics of microorganisms on the surface of foods during heat treatments: Software development. Journal of Food Engineering. ISSN 0260-8774. Vol. 76, n.º 1 (2006), p. 95–103por
dc.identifier.urihttp://hdl.handle.net/10400.14/3355
dc.language.isoengpor
dc.publisherElsevierpor
dc.relation.publisherversionhttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T8J-4GTW8HV-1&_user=2460358&_coverDate=09%2F30%2F2006&_rdoc=14&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info%28%23toc%235088%232006%23999239998%23619319%23FLA%23display%23Volume%29&_cdi=5088&_sort=d&_docanchor=&_ct=15&_acct=C000057417&_version=1&_urlVersion=0&_userid=2460358&md5=71ae2d52b7f279481aaf83ce0d11feb1&searchtype=apor
dc.subjectPredictive microbiologypor
dc.subjectHeat treatmentspor
dc.subjectInactivation kineticspor
dc.subjectFood surfacepor
dc.subjectSoftware applicationpor
dc.titleIntegrated approach on heat transfer and inactivation kinetics of microorganisms on the surface of foods during heat treatments: Software developmentpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameGil
person.familyNameBrandão
person.familyNameSilva
person.givenNameMaria M
person.givenNameTeresa
person.givenNameCristina
person.identifierJ-9418-2012
person.identifier1473674
person.identifier.ciencia-id7313-A289-DF48
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-8008-9839
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id12785024700
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication4f6589c9-9aa0-4191-b49f-4ee4d2949822
relation.isAuthorOfPublicationebf7ead0-3772-4fd6-988c-f6b8722de84e
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscoveryebf7ead0-3772-4fd6-988c-f6b8722de84e

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