Mathematical modelling of temperature effect on growth kinetics of Pseudomonas spp. on sliced mushroom (Agaricus bisporus)
作者： Fatih Tarlak , Murat Ozdemir , Mehmet Melikoglu
DOI: 10.1016/J.IJFOODMICRO.2017.12.017
关键词: Nonlinear regression 、 Food science 、 Food spoilage 、 Gompertz function 、 Pseudomonas 、 Agaricus bisporus 、 Mathematics 、 Mushroom 、 Goodness of fit 、 Coefficient of determination
摘要: The growth data of Pseudomonas spp. on sliced mushrooms (Agaricus bisporus) stored between 4 and 28°C were obtained fitted to three different primary models, known as the modified Gompertz, logistic Baranyi models. goodness fit these models was compared by considering mean squared error (MSE) coefficient determination for nonlinear regression (pseudo-R2). model yielded lowest MSE highest pseudo-R2 values. Therefore, selected best model. Maximum specific rate (rmax) lag phase duration (λ) from secondary namely, Ratkowsky Arrhenius High low values indicated that has a high determine effect temperature rmax. Observed number independent experiments with predicted used Bf Af found be 0.974 1.036, respectively. correlation observed high. Mushroom spoilage simulated function used. can provide fast cost-effective alternative traditional microbiological techniques storage product shelf-life. evaluate behaviour mushroom, set limits quantitative detection microbial assess
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