Comparison of the Baranyi model with the modified Gompertz equation for modelling thermal inactivation of Listeria monocytogenes Scott A

被引：91

作者：

Xiong, R ^{[1
]}

Xie, G ^{[1
]}

Edmondson, AS ^{[1
]}

Linton, RH ^{[1
]}

Sheard, MA ^{[1
]}

机构：

[1] Leeds Metropolitan Univ, Food Res Grp, Leeds LS1 3HE, W Yorkshire, England

来源：

FOOD MICROBIOLOGY | 1999年 / 16卷 / 03期

关键词：

D O I：

10.1006/fmic.1998.0243

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The Baranyi model was used to fit the four commonly observed survival curves: linear curves, those with a lag phase, those with a tailing phase and sigmoidal curves. it was validated by using published experimental data for thermal inactivation of Listeria monocytogenes Scott A heated in infant formula and compared with the modified Gompertz equation. For the prediction performance, the Baranyi model was better and more robust than the modified Gompertz equation (C) 1999 Academic Press.

引用

页码：269 / 279

页数：11

共 21 条

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