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Title: Microbial dynamics versus mathematical model dynamics: The case of microbial heat resistance induction
Authors: Valdramidis, Vasilis P.
Geeraerd, Annemie
Bernaerts, Kristel
Van Impe, Jan # ×
Issue Date: Jun-2006
Publisher: Elsevier Science
Series Title: Innovative Food Science & Emerging Technologies vol:7 issue:1-2 pages:80-87
Abstract: Quantifying the microbial inactivation during a thermal treatment is a main objective in the food industry in order to design a microbiologically safe process and to avoid fail-dangerous or, on the contrary, overly conservative heat processes. This work focuses on the effect of different heating regimes, i.e., with a heating rate of 0.15, 0.20, 0.40, 0.55, 0.82, and 1.64 degrees C/min, from 30 to 55 degrees C, on the (induced) heat resistance of Escherichia coli K12 MG1655. Dynamic inactivation experiments performed under realistic time-temperature conditions are used as a vehicle to validate pertinent modelling and microbial information originating from static inactivation experiments and comprehensive literature observations.
Description: [**]
URI: 
ISSN: 1466-8564
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Bio- & Chemical Systems Technology, Reactor Engineering and Safety Section
Division of Mechatronics, Biostatistics and Sensors (MeBioS)
× corresponding author
# (joint) last author

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