Assessment of four model forms for predicting thermal inactivation kinetics of Escherichia coli in liquid as affected by combined exposure time, liquid temperature and pH

Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C

Volumn 81, Issue 2, 2003, Pages 129-137

  Khoo, K Y ^a   Davey, K R ^a   Thomas, C J ^a  

^a UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

Bacterial inactivation; Effect of temperature and pH; Microbiological process modelling; Rate coefficient; Sterilization; Thermal inactivation kinetics

Indexed keywords

LIQUIDS; MICROBIOLOGY; PH EFFECTS; THERMAL EFFECTS; ESCHERICHIA COLI; HYDRODYNAMICS; MATHEMATICAL MODELS; POLYNOMIALS; RHEOLOGY;

THERMAL INACTIVATION;

ESCHERICHIA COLI; STERILIZERS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

BACTERIAL INACTIVATION; THERMAL INACTIVATION KINETICS;

EID: 0038037170     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/096030803322088260     Document Type: Article

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