Skip to content
Licensed Unlicensed Requires Authentication Published by De Gruyter January 21, 2012

Modeling and Predicting the High Pressure Carbon Dioxide Inactivation of Microorganisms in Foods

  • Sencer Buzrul

Published high pressure carbon dioxide (HPCD) inactivation data of natural microflora in apple juice and Saccharomyces cerevisiae in distilled water were described by the Weibull model. The shape parameter of the Weibull model was assumed to be pressure and temperature independent and could be fixed to reduce the number of parameters of the model from two to one. The rate parameter of the reduced Weibull model can be described in terms of pressure and temperature by use of a second order polynomial function fulfilling a number of constraints. Integrated models (secondary model incorporated into the primary one) produced successful predictions of survival curves for both natural microflora in apple juice and Saccharomyces cerevisiae in distilled water within the interpolation region.

Published Online: 2012-1-21

©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston

Downloaded on 29.3.2024 from https://www.degruyter.com/document/doi/10.1515/1556-3758.2666/html
Scroll to top button