Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 1 de 1
Filtrar
Mais filtros










Base de dados
Intervalo de ano de publicação
1.
J Food Sci ; 72(4): E155-67, 2007 May.
Artigo em Inglês | MEDLINE | ID: mdl-17995767

RESUMO

Alternatives to first-order model of death kinetics of microorganisms have been proposed as improvements in the calculation of lethality for a thermal process. Although such models can potentially improve predictions for many situations, this article tries to answer the question of whether the added complexities of these models are a worthwhile investment once we include the effect of uncertainties in various microbiological and process parameters. Monte Carlo technique is used to include variability in kinetic parameters in lethality calculation for a number of heating processes, for both first-order and Weibull kinetics models. It is shown that uncertainties represented by coefficient of variation in kinetic parameters lead to a wide range of final log-reduction prediction. With the same percent variability in kinetic parameters, uncertainty in the final log reduction for Weibull kinetics was smaller or equal to that for first-order kinetics. Due to the large effect of variability in the input parameters on the final log reduction, the effort to move toward more accurate kinetic models needs to be weighed against inclusion of variability.


Assuntos
Bactérias/crescimento & desenvolvimento , Temperatura Alta , Incerteza , Fenômenos Fisiológicos Bacterianos , Clostridium botulinum , Microbiologia de Alimentos , Cinética , Listeria monocytogenes , Modelos Biológicos , Modelos Estatísticos , Método de Monte Carlo , Salmonella typhimurium , Temperatura , Fatores de Tempo
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA
...