Reaction kinetic interpretation of heat destruction influenced by environmental factors

International Journal of Food Microbiology

Volumn 64, Issue 3, 2001, Pages 289-294

  Reichart, Oliver ^a  

^a SZENT ISTVÁN UNIVERSITY   (Hungary)

Author keywords

Heat destruction; Mathematical modeling; pH; Redox potential; Water activity

Indexed keywords

ARTICLE; CHEMICAL REACTION KINETICS; CONTROLLED STUDY; ENVIRONMENTAL FACTOR; HEAT; LACTOBACILLUS BREVIS; MATHEMATICAL MODEL; NONHUMAN; OXIDATION REDUCTION POTENTIAL; PH; THERMODYNAMICS;

LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM;

EID: 0035916974     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00474-8     Document Type: Article

References (9)

1. The effect of sugars and polyols on the heat resistance of Salmonellae
2. Thermal resistance of Bacillus stearothermophilus spores heated in acidified mushroom extract
3. Redox potential affects the measured heat resistance of Escherichia coli O157:H7 independently of oxygen concentration
4. Studies in the dynamics of disinfection, XIV. The variation of the concentration exponents for hydrogen and hydroxyl ions with the mortality level, using standard cultures of Bact. coli at 51°C
5. Estimation of membrane potential and pH difference across the cristae membrane of rat liver mitochondria
6. Adaptation of bacteria to external pH
7. Modelling the destruction of Escherichia coli on the base of reaction kinetics
8. Mathematical modelling of the combined effect of water activity, pH and redox potential on the heat destruction
9. Heat resistance of Klebsiella pneumoniae in media with various water activities