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An Alternative Approach to Non-Log-Linear Thermal Microbial Inactivation: Modelling the Number of Log Cycles Reduction with Respect to Temperature
Vasilis Panagiotis Valdramidis
; BioTeC – Bioprocess Technology and Control Department of Chemical Engineering, Katholieke Universiteit Leuven, W. de Croylaan 46, B-3001 Leuven, Belgium
Kristel Bernaerts
; BioTeC – Bioprocess Technology and Control Department of Chemical Engineering, Katholieke Universiteit Leuven, W. de Croylaan 46, B-3001 Leuven, Belgium
Jan Frans Van Impe
; BioTeC – Bioprocess Technology and Control Department of Chemical Engineering, Katholieke Universiteit Leuven, W. de Croylaan 46, B-3001 Leuven, Belgium
Annemie Helena Geeraerd
; BioTeC – Bioprocess Technology and Control Department of Chemical Engineering, Katholieke Universiteit Leuven, W. de Croylaan 46, B-3001 Leuven, Belgium
Sažetak
A mathematical approach incorporating the shoulder effect during the quantification of microbial heat inactivation is being developed based on »the number of log cycles of reduction « concept. Hereto, the heat resistance of Escherichia coli K12 in BHI broth has been quantitatively determined in a generic and accurate way by defining the time t for x log reductions in the microbial population, i.e. txD, as a function of the treatment temperature T. Survival data of the examined microorganism are collected in a range of temperatures between 52–60.6 °C. Shoulder length Sl and specific inactivation rate kmax are derived from a mathematical expression that describes a non-log-linear behaviour. The temperature dependencies of Sl and kmax are used for structuring the txD(T) function. Estimation of the txD(T) parameters through a global identification procedure permits reliable predictions of the time to achieve a pre-decided microbial reduction. One of the parameters of the txD(T) function is proposed as »the reference minimum temperature for inactivation«. For the case study considered, a value of 51.80 °C (with a standard error, SE, of 3.47) was identified. Finally, the time to achieve commercial sterilization and pasteurization for the product at hand, i.e. BHI broth, was found to be 11.70 s (SE=5.22), and 5.10 min (SE=1.22), respectively. Accounting for the uncertainty (based on the 90 % confidence intervals, CI) a fail-safe treatment of these two processes takes 20.36 s and 7.12 min, respectively.
Ključne riječi
predictive microbiology; thermal processing; inactivation kinetics; modelling log cycles of microbial reduction; Escherichia coli
Hrčak ID:
110564
URI
Datum izdavanja:
15.12.2005.
Posjeta: 1.687 *