Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1266062 | Procedia Food Science | 2016 | 4 Pages |
Abstract
A primary mathematical model was applied to describe microbial growth both in isothermal and dynamic temperature profiles for different datasets found in the literature. The model consists in the assumption that specific growth rate follows a Gaussian distribution as a function of the time. The parameters included in the model are the duration of the lag phase, the maximum specific growth rate and the logarithmic inflection point. The values generated by the model were, mostly, compatible with those predicted by the Baranyi-Roberts growth model. Further studies are necessary in order to study the mathematical properties and implications of the equation.
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Chemistry (General)
Authors
W.S. Robazza, A.C. Galvão, J.T. Teleken, S. Miorelli, D.O. Stolf,