Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1266052 | Procedia Food Science | 2016 | 4 Pages |
Abstract
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.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Chemistry (General)
Authors
Maria M. Gil, Fátima A. Miller, Teresa R.S. Brandão, Cristina L.M. Silva,