论微生物动态灭活和生长微分速率方程中的时间呈现

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Micha Peleg
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引用次数: 0

摘要

微生物在致死过程中存活或在有利条件下生长的动态(如非等温)动力学模型,要么从一开始就采用微分速率方程的形式,要么通过推导从代数静态模型中获得。第一种模式的例子有 logistic(Verhulst)方程的原始版本和修正版本,第二种模式的例子有动态 Weibull 生存模型或 Gompertz 生长模型。在一阶失活动力学中,等温对数存活率仅是温度的函数。因此,将其静态代数形式转换为动态微分率方程,或反之亦然,都很简单。如果生存或生长模型的静态和动态版本都已经是微分速率方程的形式,如生长的对数方程,也不会有问题。相反,要将非线性静态代数 Weibull 生存模型或 Gompertz 生长模型转换为动态微分率方程,则需要用 t* 代替标称时间 t,t* 的定义是在瞬时温度下与瞬时静态生存率或生长率相对应的时间。将速率方程中的标称时间替换为包含瞬时存活率或生长率的项,可消除不可避免的不一致性,并使生成的动态模型真正具有预测性。该概念通过模拟温度波动的假想热消毒过程中微生物的动态存活模式和模拟温度摆动的存储过程中微生物的动态生长模式进行了演示。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

On the Time Presentation in Differential Rate Equations of Dynamic Microbial Inactivation and Growth

On the Time Presentation in Differential Rate Equations of Dynamic Microbial Inactivation and Growth

A dynamic (e.g., non-isothermal) kinetic model of microbial survival during a lethal process or growth under favorable conditions is either in the form of a differential rate equation from the start or obtained from an algebraic static model by derivation. Examples of the first kind are the original and modified versions of the logistic (Verhulst) equation and of the second the dynamic Weibull survival or Gompertz growth models. In the first-order inactivation kinetics, the isothermal logarithmic survival rate is a function of temperature only. Therefore, converting its static algebraic form into a dynamic differential rate equation, or vice versa, is straightforward. There is also no issue where both the static and dynamic versions of the survival or growth model are already in the form of a differential rate equation as in the logistic equation of growth. In contrast, converting the nonlinear static algebraic Weibull survival model or the Gompertz growth model into a dynamic differential rate equation, requires replacement of the nominal time t by t*, defined as the time which corresponds to the momentary static survival or growth ratio at the momentary temperature. This replacement of the nominal time in the rate equation with a term that contains the momentary survival or growth ratio eliminates inevitable inconsistencies and renders the resulting dynamic model truly predictive. The concept is demonstrated with simulated dynamic microbial survival patterns during a hypothetical thermal sterilization where the temperature fluctuates and with simulated dynamic microbial growth in storage where the temperature oscillates.

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来源期刊
Food Engineering Reviews
Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-
CiteScore
14.20
自引率
1.50%
发文量
27
审稿时长
>12 weeks
期刊介绍: Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.
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