Modeling non-isothermal heat inactivation of microorganisms having biphasic isothermal survival curves

被引:26
作者
Corradini, Maria G. [1 ]
Normand, Mark D. [1 ]
Peleg, Micha [1 ]
机构
[1] Univ Massachusetts, Chenoweth Lab, Dept Food Sci, Amherst, MA 01035 USA
关键词
biphasic kinetics; non-linear inactivation; survival curves; salmonella enteritidis; dynamic models; enzymatic activity;
D O I
10.1016/j.ijfoodmicro.2007.02.004
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Biphasic isothermal inactivation constitutes a special case of non-linear mortality kinetics. It can be modeled with a primary model that contains an 'If statement and three temperature dependent survival parameters: the first and second logarithmic inactivation rate constants and the time of the transition from one phase to the other. The temperature dependence of the two inactivation rates of Salmonella enteritidis and that of the transition time determined from published data could be described by empirical logistic terms. These were used to construct an inactivation rate equation for non-isothennal heating and cooling regimes. The resulting differential equation, despite having an 'If' statement in its formulation, could be easily solved numerically for simple as well elaborate temperature profiles. The solutions for a variety of realistic heat treatment histories indicated that when the heating or cooling rate is high enough, the biphasic character of the inactivation disappears. This is true regardless of whether the rate at the first phase is higher than at the second, the most common scenario, or vice versa. Theoretically, the same will happen with inactivation caused by a non thermal agent whose intensity increases or diminishes, in biphasic growth under rapidly varying conditions and in enzymatic activity or inactivation. (c) 2007 Elsevier B.V. All rights reserved.
引用
收藏
页码:391 / 399
页数:9
相关论文
共 14 条
[1]   The application of a log-logistic model to describe the thermal inactivation of Clostridium botulinum 213B at temperatures below 121.1 degrees C [J].
Anderson, WA ;
McClure, PJ ;
BairdParker, AC ;
Cole, MB .
JOURNAL OF APPLIED BACTERIOLOGY, 1996, 80 (03) :283-290
[2]   Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes [J].
Anthon, GE ;
Barrett, DM .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (14) :4119-4125
[3]   Mathematical modelling of the heat resistance of Listeria monocytogenes [J].
Augustin, JC ;
Carlier, V ;
Rozier, J .
JOURNAL OF APPLIED MICROBIOLOGY, 1998, 84 (02) :185-191
[4]  
Everitt B. S., 1981, FINITE MIXTURE DISTR
[5]  
Humpheson L, 1998, APPL ENVIRON MICROB, V64, P459
[6]   Thermal and high-pressure stability of purified pectin methylesterase from plums (Prunus domestica) [J].
Nunes, CS ;
Castro, SM ;
Saraiva, JA ;
Coimbra, MA ;
Hendrickx, ME ;
Van Loey, AM .
JOURNAL OF FOOD BIOCHEMISTRY, 2006, 30 (02) :138-154
[7]   Generating microbial survival curves during thermal processing in real time [J].
Peleg, M ;
Normand, MD ;
Corradini, MG .
JOURNAL OF APPLIED MICROBIOLOGY, 2005, 98 (02) :406-417
[8]   Reinterpretation of microbial survival curves [J].
Peleg, M ;
Cole, MB .
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1998, 38 (05) :353-380
[9]   Modeling microbial survival during exposure to a lethal agent with varying intensity [J].
Peleg, M ;
Penchina, CM .
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2000, 40 (02) :159-172
[10]  
PELEG M, 2000, INNOVATIONS FOOD PRO, P163