On the Use of the Gompertz Model to Predict Microbial Thermal Inactivation Under Isothermal and Non-Isothermal Conditions

Food Engineering Reviews

Volumn 3, Issue 1, 2011, Pages 17-25

  Gil, Maria M ^a,b   Miller, Fátima A ^b   Brandão, Teresa R S ^b   Silva, Cristina L M ^b  

^a POLYTECHNIC INSTITUTE OF LEIRIA   (Portugal)

^b UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Gompertz model; Inactivation kinetics; Isothermal and non isothermal conditions

Indexed keywords

CONTROL AND OPTIMIZATION; EFFICIENT PROCESS; FOOD POISONING; FOOD PROCESS; FOOD SPOILAGE; GOMPERTZ MODEL; INACTIVATION KINETICS; ISOTHERMAL AND NON-ISOTHERMAL CONDITIONS; LINEAR PHASE; MARGIN OF SAFETY; MICROBIAL RESPONSE; MICROBIAL SURVIVAL; NON-ISOTHERMAL CONDITION; PARAMETERIZED; SHELF LIFE; SIGMOIDAL SHAPE; STATIC AND DYNAMIC; SURVIVAL CURVES; TEMPERATURE CONDITIONS; THERMAL INACTIVATION;

FOOD SAFETY; KINETICS; MATHEMATICAL MODELS; THERMAL LOGGING;

SPOILAGE;

EID: 79952487472     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-010-9032-2     Document Type: Review

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