Model for combined effects of temperature, pH and water activity on thermal inactivation of Bacillus cereus spores.

Abstract : Initially, the effect of water activity (aw) on heat resistance of Bacillus cereus spores (decimal reduction time) was investigated. A linear relationship was found between log D and 1-aw. The combined effects of temperature (85°C - 105°C), pH ( 4.5 - 6.5) and water activity (0.80 - 1) were then studied. A four parameter model was fitted to the data. This model appeared to be parsimonious with each parameter having a biological significance. Interactions between factors were observed but they accounted for  2.4% of the total variation and they were not taken into account by the model..
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Article dans une revue
Journal of Food Science, Wiley, 1998, pp.887-889
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http://hal.univ-brest.fr/hal-00653529
Contributeur : Marielle Le Guen <>
Soumis le : lundi 19 décembre 2011 - 16:27:22
Dernière modification le : jeudi 13 septembre 2018 - 14:56:02

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  • HAL Id : hal-00653529, version 1

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S. Gaillard, Ivan Leguérinel, Pierre Mafart. Model for combined effects of temperature, pH and water activity on thermal inactivation of Bacillus cereus spores.. Journal of Food Science, Wiley, 1998, pp.887-889. 〈hal-00653529〉

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