微生物失活的Weibull模型

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Sencer Buzrul
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引用次数: 11

摘要

微生物失活的一级动力学是100多年前提出的,尽管越来越多的研究人员意识到非常常见的非线性生存曲线,但仍在使用。威布尔模型只是线性模型的一种简单替代,可以用来描述凸、凹和线性生存曲线。这篇综述的目的不是批评一阶动力学或赞扬威布尔模型。在本文中,比较了Peleg和Mafart版本的Weibull模型,重点讨论了模型表达式的参数、模型参数的比例敏感系数以及模型参数之间的依赖关系。还考虑了二次建模。结论:Peleg和Mafart两种版本都可以安全地用于描述恒定条件下的线性和非线性(凸或凹)生存曲线。然而,关于二级模型,动态条件下的预测,以及为此目的基于Excel®工作簿的可用性,Peleg模型似乎领先一步。威布尔模型和由该参数导出的二次模型的其中一个参数可以作为常规D值的替代。这项工作证实了威布尔模型可以作为微生物生存模型,而不是现在过时的线性模型,无论致命的治疗是什么。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

The Weibull Model for Microbial Inactivation

The Weibull Model for Microbial Inactivation

The first-order kinetics for microbial inactivation was derived more than 100 years ago and is still used, although more and more researchers are aware of very common non-linear survival curves. The Weibull model is just a simple alternative to the linear model and can be used to describe convex, concave, and linear survival curves. The objective of this review is not to criticize the first-order kinetics or to praise the Weibull model. In this review, the Peleg and Mafart versions of the Weibull model were compared with emphasis on the parameters of those model expressions, the scaled sensitivity coefficients of the model parameters, and the dependency of the model parameters to each other. Secondary modeling was also considered. It was concluded that both Peleg and Mafart versions can be safely used to describe linear and non-linear (convex or concave) survival curves under constant conditions. However, concerning the secondary model, predictions under dynamic conditions, and availability of an Excel®-based workbook for this purpose, the Peleg model seemed to be one step ahead. One of the parameters of the Weibull model and the secondary model derived from this parameter could be used as an alternative to the conventional D value. This work confirms that the Weibull model can serve as the microbial survival model instead of the now obsolete linear model whatever the lethal treatment is.

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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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