Maria M. Gil , Fátima A. Miller , Teresa R.S. Brandão , Cristina L.M. Silva
{"title":"Combined Effects of Temperature, pH and Water Activity on Predictive Ability of Microbial Kinetic Inactivation Model","authors":"Maria M. Gil , Fátima A. Miller , Teresa R.S. Brandão , Cristina L.M. Silva","doi":"10.1016/j.profoo.2016.02.089","DOIUrl":null,"url":null,"abstract":"<div><p>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 a<sub>w</sub> effects using a black box polynomial model, aiming at accurate prediction. Data of <em>Listeria innocua</em> obtained within the temperature range of 52.5 and 65.0<!--> <!-->°C, pH of 4.5, 6.0 and 7.5, and a<sub>w</sub> of 0.95 and 0.99 were used for model assessment. The relations of such parameters with temperature, a<sub>w</sub> and pH were assumed to be polynomials.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 67-70"},"PeriodicalIF":0.0000,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.089","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Procedia food science","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2211601X16000900","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2
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.
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