Optimal experimental design for estimating the kinetic parameters of the Bigelow model

Journal of Food Engineering

Volumn 33, Issue 1-2, 1997, Pages 111-128

  Cunha, Luís M ^a   Oliveira, Fernanda A R ^a   Brandão, Teresa R S ^a   Oliveira, Jorge C ^a  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

ARRHENIUS; HUMAN ECHOVIRUS 1;

HEATING; ISOTHERMS; MATHEMATICAL MODELS; SAMPLING; THERMAL EFFECTS;

BIGELOW MODEL;

FOOD PROCESSING;

EID: 0031176277     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0260-8774(97)00047-2     Document Type: Article

References (20)

1. Atkinson, A. C. & Hunter, W. G. (1968). The design of experiments for parameter estimation. Technometrics, 10, 271-289.
2. Bates, D. M. and Watts, D. G. (1988). Nonlinear Regression Analysis and Its Applications, pp. 121-127. Wiley, New York.
3. Bigelow, W. D. (1921). The logarithmic nature of thermal death time curves. J. Infect. Dis., 29, 528-536.
4. Box, G. E. P. & Lucas, H. L. (1959). Design of experiments for non-linear situations. Biometrika, 46, 77-90.
5. Hallström, B., Skjöldebrand, C., Trägardh, C. (1988). Heat Transfer and Food Products. Elsevier Applied Science, London.
6. Jonsson, U., Snygg, B. G., Härnulv, B. G. & Zacrisson, T. (1977). Testing two models for the temperature dependence of the heat inactivation rate of Bacillus stearothermophilus spores. J. Food Sci., 42, 1251-1252. (And p. 1263)
7. Lenz, M. K. & Lund, D. B. (1980). Experimental procedures for determining destruction kinetics of food components. Food Technol., 34, 51-55.
8. Manji, B. & van de Voort, F. R. (1985). Comparison of two models for process holding time calculations: convection system. J. Food Protect., 48, 359-363.
9. Miles, C. A. & Mackey, B. M. (1994). A mathematical analysis of microbial inactivation at linearly rising temperatures: calculation of the temperature rise needed to kill Listeria monocytogenes in different foods and methods for dynamic measurements of D and z values. J. Appl. Bacteriol., 77, 14-20.
10. Moreira, L. A., Oliveira, F. A. R., Silva, T. R. & Oliveira, J.C. (1993). Development of a non-isothermal method for determination of diffusional parameters. Int. J. Food Sci. Technol., 28, 575-586.
11. Nunes, R. V., Rhim, J. W. & Swartzel, K. R. (1991). Kinetic parameter evaluation with linearly increasing temperature profiles: integral methods. J. Food Sci., 56, 1433-1437.
12. Oliveira, F. A. R., Silva, T. R. and Oliveira, J. C. (1995). Optimal experimental design for estimation of mass diffusion parameters using non-isothermal conditions. In Proceedings of the First International Symposium on Mathematical Modelling and Simulation in Agriculture & Bio-Industries of IMACS/IFAC, 9-12 May 1995, Brussels, Belgium.
13. Pflug, I. J. (1987). Using the straight-line semilogarithmic microbial destruction models as an engineering design model for determining the F-value for heat processes. J. Food Protect., 50, 342
14. Ramaswamy, H. S., van de Voort, F. R. & Ghazala, S. (1989). An analysis of TDT and Arrhenius methods for handling process and kinetic data. J. Food Sci., 54, 1322-1326.
15. Rhim, J. W., Nunes, R. V., Jones, V. A. & Swartzel, K. R. (1989). Determination of kinetic parameters using linearly increasing temperatures. J. Food Sci., 54, 446-450.
16. Rhim, J. W., Nunes, R. V., Jones, V. A. & Swartzel, K. R. (1989). Kinetics of color change of grape juice generated using linearly increasing temperatures. J. Food Sci., 54, 776-777.
17. Rogers, A. R. (1963). An accelerated storage test with programmed temperature rise. J. Pharm. Pharmacol., 15, 101T-105T. (Supplement, Transactions of the British Pharmaceutical Conference, Centenary Meeting London.)
18. Shin, S. & Bhowmik, S. R. (1995). Thermal kinetics of color changes in pea puree. J. Food Eng., 24, 77-86.
19. Van Boekel, M. A. J. S. (1996). Statistical aspects of kinetic modeling for food science problems. J. Food Sci., 61, 477-485. (And p. 489)
20. Wolfram, S. (1993). Mathematica. A System for Doing Mathematics by Computer, 2nd edn, pp. 703-704, 794. Addison-Wesley, Reading, MA.