Identification of non-linear microbial inactivation kinetics under dynamic conditions

International Journal of Food Microbiology

Volumn 128, Issue 1, 2008, Pages 146-152

  Valdramidis, V P ^a,b   Geeraerd, A H ^c   Bernaerts, K ^a   Van Impe, J F M ^a  

^a Department of Chemical Engineering   (Belgium)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^c UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Dynamic conditions; Global identification; Parameter identification; Thermal inactivation

Indexed keywords

ARTICLE; CONTROLLED STUDY; ESCHERICHIA COLI; ISOTHERM; MICROBIAL GROWTH; MICROBIAL KINETICS; MICROBIOLOGICAL PARAMETERS; NONHUMAN; TEMPERATURE MEASUREMENT;

BACTERIA; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; HOT TEMPERATURE; KINETICS; MATHEMATICS; MODELS, BIOLOGICAL; MODELS, THEORETICAL;

EID: 54049105995     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.06.036     Document Type: Article

References (33)

1. Banga J., Balsa-Canto E., Moles C., and Alonso A. Improving food processing using modern optimization methods. Trends in Food Science & Technology 14 (2003) 131-144
2. Bernaerts K., Servaes R.D., Kooyman S., Versyck K.J., and Van Impe J.F. Optimal temperature input design for estimation of the square root model parameters: parameter accuracy and model validity restrictions. International Journal of Food Microbiology 73 (2002) 145-157
3. Bernaerts K., Van Derlinden E., and Van Impe J. Estimation of cardinal temperature parameters from dynamic microbial growth experiments: a comparison of different approaches. In: Vivien M., and Reynès C. (Eds). Proceeding of the 9th European conference Food Industry and Statistics (2006), Montpellier (France) 201-208 January 25-27, 2006
4. Bigelow W.D. The logarithmic nature of thermal death time curves. Journal of Infectious Diseases 29 (1921) 528-536
5. Claeys W., Ludikhuyze L., and Hendrickx M. Formation kinetics of hydroxymethylfurfural, lactulose and furosine in milk heated under isothermal and non-isothermal conditions. Journal of Dairy Research 68 (2001) 287-301
6. Claeys W., Ludikhuyze L.R., Van Loey A.M., and Hendrickx M.E. Inactivation kinetics of alkaline phosphatase and lactoperoxidase, and denaturation kinetics of b lactoglobulin in raw milk under isothermal and dynamic temperature conditions. Journal of Dairy Research 68 (2001) 95-107
7. Coleman T., and Li Y. On the convergence of reflective Newton methods for large-scale nonlinear minimization subject to bounds. Mathematical Programming 67 (1994) 189-224
8. Coleman T., and Li Y. An interior, trust region approach for nonlinear minimization subject to bounds. SIAM Journal on Optimization 6 (1996) 418-445
9. Conesa R., Periago P., Esnoz A., López A., and Palop A. Prediction of Bacillus subtilis spore survival after a combined non-isothermal-isothermal heat treatment. European Food Research and Technology 217 (2003) 319-324
10. Cunha L., and Oliveira F. Optimal experimental design for estimating the kinetic parameters of processes described by the first-order Arrhenius model under linearly increasing temperature profiles. Journal of Food Engineering 46 (2000) 53-60
11. Dolan K. Estimation of kinetic parameters for nonisothermal food processes. Journal of Food Science 68 (2003) 728-741
12. Dolan K., Yang L., and Trampel C. Nonlinear regression technique to estimate kinetic parameters and confi{ligature}dence intervals in unsteady-state conduction-heated foods. Journal of Food Engineering 80 (2007) 581-593
13. Draper N.R., and Smith H. Applied Regression Analysis (1968), John Wiley and Sons, Inc., NewYork
14. Fernández A., Ocio M.J., Fernández P.S., and Martínez A. Effect of heat activation and inactivation conditions on germination and thermal resistance parameters of Bacillus cereus spores. International Journal of Food Microbiology 63 (2001) 257-264
15. Geeraerd A.H., Herremans C.H., and Van Impe J.F. Structural model requirements to describe microbial inactivation during a mild heat treatment. International Journal of Food Microbiology 59 3 (2000) 185-209
16. Haralampu S., Saguy I., and Karel M. Estimation of Arrhenius model parameters using three least squares methods. Journal of Food Processing and Preservation 9 (1985) 129-143
17. Juneja V., Elben B., and Marks H. Modelling non-linear survival curves to calculate thermal inactivation of salmonella in poultry of different fat levels. International Journal of Food Microbiology 70 (2001) 37-51
18. Miles C.A., and Mackey B.M. 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. Journal of Applied Bacteriology 77 (1994) 14-20
19. Neter J., Kutner M.H., Nachtsheim C.J., and Wasserman W. Applied Linear Statistical Models. 4th Edition (1996), McGraw-Hill, Chicago ISBN: 0-2561-1736-5
20. Nunes R.V., Rhim J.W., and Swartzel K. Kinetic parameter evaluation with linearly increasing temperature profiles: integral methods. Journal of Food Science 56 (1991) 1433-1437
21. Peleg M., and Normand M. Calculating microbial survival parameters and predicting survival curves from non-isothermal inactivation data. Critical Review in Food Science and Nutrition 44 (2004) 409-418
22. Peleg M., Normand M.D., and Campanella O.H. Estimating microbial inactivation parameters from survival curves obtained under varying conditions-the linear case. Bulletin of Mathematical Biology 65 (2003) 219-234
23. Poschet F., Geeraerd A.H., Van Loey A.M., Ly Nguyen B., Hendrickx M.E., and Van Impe J.F. Assessing the optimal experimental setup for first order kinetic studies by Monte Carlo analysis. Food Control 16 (2004) 873-882
24. Reichart O. A new experimental method for the heat destruction parameters of microorganisms. Acta Alimentaria 8 (1979) 131-155
25. Rhim J.W., Nunes R.V., Jones V.A., and Swartzel K.R. Determination of kinetic parameters using linearly increasing temperature. Journal of Food Science 54 (1989) 446-450
26. Valdramidis P., Geeraerd A., and Van Impe J. Stress adaptive responses by heat under the microscope of predictive microbiology. Journal of Applied Microbiology 103 (2007) 1922-1930
27. Valdramidis V., Geeraerd A., Bernaerts K., and Van Impe J. Identification of non-linear microbial inactivation kinetics under dynamic conditions. In: Nychas G.-J., Taoukis P., Koutsoumanis K., Van Impe J., and Geeraerd A. (Eds). Predictive Modelling in Foods. Septemeber 16-19, Athens, Greece (2007) 39-42
28. Valdramidis V.P., Bernaerts K., Van Impe J.F., and Geeraerd A.H. An alternative approach for non log-linear thermal microbial inactivation: modelling the number of log cycles reduction with respect to temperature. Food Technology and Biotechnology 43 (2005) 321-327
29. Valdramidis V.P., Geeraerd A.H., Bernaerts K., and Van Impe J.F. Microbial dynamics versus mathematical model dynamics; the case of microbial heat resistance induction. Innovative Food Science and Emerging Technologies 7 (2006) 118-125
30. van Asselt E., and Zwietering M. A systematic approach to determine global thermal inactivation parameters for various food pathogens. International Journal of Food Microbiology 107 (2006) 73-82
31. Van Boekel M. Statistical aspects of kinetic modeling for food science problems. Journal of Food Science 61 (1996) 477-485 489
32. Versyck K.J., Bernaerts K., Geeraerd A.H., and Van Impe J.F. Introducing optimal experimental design in predictive modeling: a motivating example. International Journal of Food Microbiology 51 (1999) 39-51
33. Welt B., Texeira, Balaban M., Smerage G., and Sage D. Iterative method for kinetic parameter estimation from dynamic thermal treatments. Journal of Food Science 62 (1997) 8-14