MATHEMATICAL-MODELING OF THE COMBINED EFFECT OF WATER ACTIVITY, PH AND REDOX POTENTIAL ON THE HEAT DESTRUCTION

被引：21

作者：

REICHART, O ^{[1
]}

MOHACSIFARKAS, C ^{[1
]}

机构：

[1] RES INST CANNING IND,H-1097 BUDAPEST,HUNGARY

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1994年 / 24卷 / 1-2期

关键词：

HEAT DESTRUCTION; PH; REDOX POTENTIAL; WATER ACTIVITY; MATHEMATICAL MODELING;

D O I：

10.1016/0168-1605(94)90110-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Heat destruction of seven foodborne microorganisms (Lactobacillus plantarum, Lactobacillus brevis, Saccharomyces cerevisiae, Zygosaccharomyces bailii, Yarrowia lipolytica, Paecilomyces varioti and Neosartoria fischeri) as a function of the temperature, pH, redox potential and water activity was studied in synthetic heating media. Several mathematical models were developed for describing the heat destruction rate, most of them resulted in a good correlation between the fitted and measured values. The determination coefficients of the model-fitting were the best in case of lactobacilli and moulds (0.96-0.99) and the worst in case of the yeasts (0.81-0.88).

引用

页码：103 / 112

页数：10