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RESEARCH PRODUCT
Modeling the isothermal inactivation curves of Listeria innocua CECT 910 in a vegetable beverage under low-temperature treatments and different pH levels
Sandra VegaDaniela SaucedoCarmen ArmeroConsuelo PinaAntonio MartínezDolores Rodrigosubject
ListeriaGeneral Chemical EngineeringInactivation kineticsGompertz functionColony Count MicrobialModels BiologicalIndustrial and Manufacturing EngineeringIsothermal processBeverages0404 agricultural biotechnologyVegetable beverageVegetablesFood scienceListeria innocuaInactivation kineticbiologyChemistry04 agricultural and veterinary sciencesHydrogen-Ion Concentrationbiology.organism_classification040401 food scienceLower temperatureCold TemperatureFood MicrobiologyListeriaMathematical modelingFood Sciencedescription
Thermal inactivation kinetics of Listeria innocua CECT 910 inoculated in a vegetable beverage at three pH conditions (4.25, 4.75, and 5.20), four levels of temperature (50, 55, 60, 65℃), and different treatment times (0–75 min) were obtained. Survival curves did not follow a log-linear relationship and consequently were fitted to various mathematical models: Weibull, Geeraerd, Cerf with shoulder, and the modified Gompertz equation. Results indicated that the best model for the treatment conditions was the modified Gompertz equation, which provides the best goodness-of-fit and the lowest Akaike information criterion value. Sensitivity analysis indicated that the most influential factors affecting the final microbial load were temperature and time in the case of the higher temperature level (65℃) and time in the case of the lower temperature level (50℃).
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2015-07-28 | Food Science and Technology International |