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Filtering by: Creator Barbosa-Cánovas, Gustavo Peer Reviewed Yes

Evaluation of High Pressure Processing Kinetic Models for Microbial Inactivation Using Standard Statistical Tools and Information Theory Criteria, and the Development of Generic Time-Pressure Functions for Process Design

Creator:

Serment-Moreno, Vinicio, Fuentes, Claudio, Barbosa-Cánovas, Gustavo, Torres, José Antonio, and Welti-Chanes, Jorge

Abstract:

Generic kinetic models for microbial inactivation by high pressure processing (HPP) would accelerate the development of commercial applications. The aim of this work was to develop a generic model obtained by fitting peer-reviewed microbial inactivation data (124 kinetic curves) to first order kinetics (LKM), Weibull (WBLL), and Gompertz (GMPZ) primary...

Resource Type:

Article
High-pressure Processing: Kinetic Models for Microbial and Enzyme Inactivation

Creator:

Serment-Moreno, Vinicio, Barbosa-Cánovas, Gustavo, Torres, José Antonio, and Welti-Chanes, Jorge

Abstract:

High pressure processing (HPP) has become the most widely accepted nonthermal food preservation technology. The pressure range for commercial processes is typically around 100-600 MPa, whereas moderate temperature (up to 65°C) may be used to increase microbial and enzymatic inactivation levels. However, these industrial processing conditions are insufficient to achieve...

Resource Type:

Article