Visualization and modelling of the thermal inactivation of bacteria in a model food
Article Abstract:
Cylindrical agar blocks containing immobilized bacteria (Salmonella typhimurium and Brochothrix thermosphacta) were utilized as a model system to investigate thermal inactivation of bacteria in foods. A finite-difference approach was employed to model thermal conduction and the consequent bacterial inactivation. Bacterial inactivation rates were modelled with values for the time needed to reduce bacterial number by 90% (D) and the temperature increase needed to reduced D by 90% taken from the literature. Model simulation results were in good agreement with experimental values.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 1999
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New mathematical modeling approach for predicting microbial inactivation by high hydrostatic pressure
Article Abstract:
A new primary model based on a thermodynamically consistent first-order kinetic approach is built for describing the non-log-linear inactivation kinetics of pressure-treated bacteria. The inactivation rates have changed as a function of the square root of time and they are shown to be consistent with a diffusion-limited process.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 2007
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