| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6393169 | Food Control | 2013 | 7 Pages |
Abstract
⺠This model includes pH, sodium chloride, sugar, last temperature and heat shock. ⺠Variability of heat inactivation is adjusted for effects of these five variables. ⺠The variability of the 57 strains and strain cocktails in the data set are retained. ⺠Data from 53 papers published over a period of 25 years are used. ⺠This generic heat inactivation model can help increase safety of fluid foods.
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Authors
J. Hein M. van Lieverloo, Mattheus de Roode, Martijn B. Fox, Marcel H. Zwietering, Marjon H.J. Wells-Bennik,