A Theoretical Analysis for Assessing the Variability of Secondary Model Thermal Inactivation Kinetic Parameters

被引:11
作者
Giannakourou, Maria C. [1 ]
Stoforos, Nikolaos G. [2 ]
机构
[1] Technol Educ Inst Athens, Dept Food Technol, Athens 12210, Greece
[2] Agr Univ Athens, Dept Food Sci & Human Nutr, GR-11855 Athens, Greece
来源
FOODS | 2017年 / 6卷 / 01期
关键词
D-T and z-values; Monte Carlo; kinetics; confidence intervals; error propagation; MONTE-CARLO ANALYSIS; ASCORBIC-ACID DEGRADATION; 100-180; DEGREES-C; CLOSTRIDIUM-PERFRINGENS; COMPUTER-SIMULATION; HIGH-TEMPERATURES; POLYPHENOLOXIDASE INACTIVATION; ISOMERIZATION KINETICS; LISTERIA-MONOCYTOGENES; STORAGE-CONDITIONS;
D O I
10.3390/foods6010007
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Traditionally, for the determination of the kinetic parameters of thermal inactivation of a heat labile substance, an appropriate index is selected and its change is measured over time at a series of constant temperatures. The rate of this change is described through an appropriate primary model and a secondary model is applied to assess the impact of temperature. By this approach, the confidence intervals of the estimates of the rate constants are not taken into account. Consequently, the calculated variability of the secondary model parameters can be significantly lower than the actual variability. The aim of this study was to demonstrate the influence of the variability of the primary model parameters in establishing the confidence intervals of the secondary model parameters. Using a Monte Carlo technique and assuming normally distributed D-T values (parameter associated with a primary inactivation model), the error propagating on the D-Tref and z-values (secondary model parameters) was assessed. When D-T confidence intervals were broad, the secondary model's parameter variability was appreciably high and could not be adequately estimated through the traditional deterministic approach that does not take into account the variation on the D-T values. In such cases, the proposed methodology was essential for realistic estimations.
引用
收藏
页码:1 / 12
页数:12
相关论文
共 49 条
[31]   PHYSICOCHEMICAL PROPERTIES OF BELL PEPPER AND KINETICS OF ITS COLOR CHANGE INFLUENCED BY ALOE VERA AND GUM TRAGACANTH COATINGS DURING STORAGE AT DIFFERENT TEMPERATURES [J].
Mohebbi, Mohebbat ;
Hasanpour, Nasim ;
Ansarifar, Elham ;
Amiryousefi, Mohammad Reza .
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2014, 38 (02) :684-693
[32]   Characterization of ice recrystallization in ice cream during storage using the focused beam reflectance measurement [J].
Ndoye, Fatou Toutie ;
Alvarez, Graciela .
JOURNAL OF FOOD ENGINEERING, 2015, 148 :24-34
[33]   Kinetic modelling of texture development in potato cubes (Solanum tuberosum L.), green gram whole (Vigna radiate L.) and red gram splits (Cajanus cajan L.) [J].
Nisha, P. ;
Singhal, Rekha S. ;
Pandit, Aniruddha B. .
JOURNAL OF FOOD ENGINEERING, 2006, 76 (04) :524-530
[34]   Influence of the Experimental Errors and Their Propagation on the Accuracy of Identified Kinetics Parameters: Oxygen and Temperature Effects on Ascorbic Acid Oxidation during Storage [J].
Penicaud, Caroline ;
Bohuon, Philippe ;
Peyron, Stephane ;
Gontard, Nathalie ;
Guillard, Valerie .
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH, 2012, 51 (03) :1131-1142
[35]   Assessing the optimal experiment setup for first order kinetic studies by Monte Carlo analysis [J].
Poschet, F ;
Geeraerd, AH ;
Van Loey, AM ;
Hendrickx, ME ;
Van Impe, JF .
FOOD CONTROL, 2005, 16 (10) :873-882
[36]   Sensitivity analysis of microbial growth parameter distributions with respect to data quality and quantity by using Monte Carlo analysis [J].
Poschet, F ;
Bernaerts, K ;
Geeraerd, AH ;
Scheerlinck, N ;
Nicolaï, BM ;
Van Impe, JF .
MATHEMATICS AND COMPUTERS IN SIMULATION, 2004, 65 (03) :231-243
[37]   Monte Carlo analysis as a tool to incorporate variation on experimental data in predictive microbiology [J].
Poschet, F ;
Geeraerd, AH ;
Scheerlinck, N ;
Nicolai, BM ;
Van Impe, JF .
FOOD MICROBIOLOGY, 2003, 20 (03) :285-295
[38]  
Rabinovich S.G., 2005, MEASUREMENT ERRORS U
[39]   Drying kinetics of hygroscopic porous materials under isothermal conditions and the use of a first-order reaction kinetic model for predicting drying [J].
Roberts, JS ;
Tong, CH .
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2003, 6 (03) :355-367
[40]   Reaction Kinetics of Lysine Loss in a Model Dairy Formulation as Related to the Physical State [J].
Schmitz-Schug, Iris ;
Kulozik, Ulrich ;
Foerst, Petra .
FOOD AND BIOPROCESS TECHNOLOGY, 2014, 7 (03) :877-886