Dynamic mathematical model to predict microbial growth and inactivation during food processing.

摘要: Many sigmoidal functions to describe a bacterial growth curve as an explicit function of time have been reported in the literature. Furthermore, several expressions proposed model influence temperature on main characteristics this curve: maximum specific rate, lag time, and asymptotic level. However, predictive value such models is most often guaranteed only at constant within range microbial growth, they are less appropriate optimization studies whole production distribution chain. In paper dynamic mathematical model--a first-order differential equation--has derived, describing population both temperature. inactivation temperatures above for has incorporated. special case temperature, solution coincides exactly with corresponding Gompertz model, which validated recent reports. advantage its ability deal time-varying temperatures, over inactivation. As such, it essential building block (time-saving) simulation design, e.g., optimal temperature-time profiles respect safety chain chilled foods.