A Gompertz Model Approach to Microbial Inactivation Kinetics by High-Pressure Processing Incorporating the Initial Counts, Microbial Quantification Limit, and Come-Up Time Effects

Food and Bioprocess Technology

Volumn 10, Issue 8, 2017, Pages 1495-1508

  Serment Moreno, Vinicio ^a   Fuentes, Claudio ^b   Guerrero Beltrán, JoséÁngel ^c   Torres, José Antonio ^a   Welti Chanes, Jorge ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^b OREGON STATE UNIVERSITY   (United States)

^c UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

Come up time (CUT); Gompertz model; High pressure processing (HPP); Microbial inactivation kinetics; Microbial quantification level; Pressure assisted thermal processing (PATP)

Indexed keywords

ENZYME ACTIVITY; ISOTHERMS; KINETIC PARAMETERS; PARAMETER ESTIMATION;

GOMPERTZ MODEL; HIGH PRESSURE PROCESSING; MICROBIAL INACTIVATION KINETICS; MICROBIAL QUANTIFICATION LEVEL; PRESSURE-ASSISTED THERMAL PROCESSING; UP TIME;

HIGH PRESSURE EFFECTS;

EID: 85018311506     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-017-1916-1     Document Type: Article

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