A modified Gompertz model to predict microbial inactivation under time-varying temperature conditions

Journal of Food Engineering

Volumn 76, Issue 1, 2006, Pages 89-94

  Gil, Maria M ^a   Brandão, Teresa R S ^a   Silva, Cristina L M ^a  

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

Author keywords

Gompertz model; Inactivation kinetics; Predictive microbiology; Time varying temperature

Indexed keywords

FOOD PROCESSING; HEAT TREATMENT; MICROBIOLOGY; MICROORGANISMS; PARAMETER ESTIMATION; SURFACE TREATMENT;

GOMPERTZ MODEL; INACTIVATION KINETICS; TIME-VARYING TEMPERATURE;

FOOD PRODUCTS;

EID: 33645027692     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.05.017     Document Type: Article

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