Modeling combined effects of temperature and pH on heat resistance of spores by a linear-Bigelow equation

被引：41

作者：

Mafart, P ^{[1
]}

Leguerinel, I ^{[1
]}

机构：

[1] Lab Univ Rech Agroalimentaire, F-29000 Quimper, France

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 01期

关键词：

temperature; pH; heat resistance; spores;

D O I：

10.1111/j.1365-2621.1998.tb15662.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A generalized linear-Bigelow model was proposed to describe the effects of both temperature and pH on spore heat resistance. The model required only 3 parameters, each having a physicochemical significance. In addition to the conventional z value, the effect of pH on thermal resistance of spores was characterized by a z(pH) value. Although the model neglected interactions between temperature and pH, its goodness of fit and its robustness enable it to be applied for optimization of heat treatments. Further experiments need to be undertaken to validate the model under industrial conditions.

引用

页码：6 / 8

页数：3

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