Mathematical modelling of the combined effect of water activity, pH and redox potential on the heat destruction.
Heat destruction of seven foodborne microorganisms (Lactobacillus plantarum, Lactobacillus brevis, Saccharomyces cerevisiae, Zygosaccharomyces bailii, Yarrowia lipolytica, Paecilomyces varioti and Neosartoria fischeri) as a function of the temperature, pH, redox potential and water activity was studied in synthetic heating media. Several mathematical models were developed for describing the heat destruction rate, most of them resulted in a good correlation between the fitted and measured values. The determination coefficients of the model-fitting were the best in case of lactobacilli and moulds (0.96-0.99) and the worst in case of the yeasts (0.81-0.88).
Reichart
O
O
University of Horticulture and Food Industry, Department of Microbiology and Biotechnology, Budapest, Hungary.
Mohácsi-Farkas
C
C
D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000302:isolation & purification; D008954:Models, Biological; D010084:Oxidation-Reduction; D010143:Paecilomyces / Q000302:isolation & purification; D012441:Saccharomyces cerevisiae / Q000302:isolation & purification; D004718:Saccharomycetales / Q000302:isolation & purification; D014867:Water
D014867:Water