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Orientador(es)
Resumo(s)
Development of effective heat treatments is crucial to achieve food products safety, and predictive microbiology is an excellent
tool to design adequate processing conditions.
This work focuses on the application of a modified Gompertz model to describe the inactivation behaviour under time-varying
temperature conditions at the surface of a food product. Kinetic studies were carried out assuming two different heating regimes,
typically used in surface pasteurisation treatments, and compared with isothermal conditions. Parameters were estimated on the
basis of generated pseudo-experimental data. It was concluded that the heating period greatly affects microbial inactivation and
parameter estimation. If a slow heating treatment is used, the process time should be extended to achieve a given microbial load
when compared to a fast heating process. This is explained by the fact that, in the slow heating rate process the temperature
was below the lowest temperature for inactivation for a much longer time, in comparison with the fast heating regime.
2005 Elsevier Ltd. All rights reserved.
Descrição
Palavras-chave
Predictive microbiology Gompertz model Inactivation kinetics Time-varying temperature
Contexto Educativo
Citação
GIL, Maria M. ; BRANDÃO, Teresa R.S. ; SILVA, Cristina L.M. - A modified gompertz model to predict microbial inactivation under time-varying temperature conditions. Journal of Food Engineering. ISSN 0260-8774. Vol. 76, nº. 1 (2006), p. 89–94
Editora
Elsevier