Browsing by Author "Miller, Fátima A."
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- Heat inactivation of Listeria innocua in broth and food products under non-isothermal conditionsPublication . Miller, Fátima A.; Ramos, Bárbara F.; Gil, Maria M; Brandão, Teresa R.S.; Teixeira, Paula; Silva, Cristina L.M.The objective of this work was to study the effect of three linear temperature profiles (heating rates of 1.5, 1.8 and 2.6 °C/min, from 20 to 65 °C) on Listeria innocua inactivation in liquid medium. The inactivation was also analyzed in artificially contaminated parsley (heating rate of 1.8 °C/min) and throughout a frying process, using a pre-cooked frozen food as case study. Inactivation showed a sigmoidal behaviour and all data was fitted with a Gompertz-inspired model. Results demonstrated that, in liquid media, Listeria inactivation is influenced by the temperature profile used. As heating rate increases, the shoulder decreases and the tail effect disappears. If Listeria was in parsley, its heat resistance increased (for identical experimental conditions in broth). Besides model adequacy was proven in all studied situations, the heating rate affected parameters’ precision.
- Mathematical Models for Prediction of Temperature Effects on Kinetic Parameters of Microorganisms’ Inactivation: Tools for Model Comparison and Adequacy in Data FittingPublication . Gil, Maria M; Miller, Fátima A.; Brandão, Teresa R. S.; Silva, Cristina L. M.Microbial inactivation often follows a sigmoidal kinetic behaviour, with an initial lag phase, followed by a maximum inactivation rate period and tending to a final as ymptotic value. Mathematically, such tendencies may be de scribed by using primary kinetic models (Gompertz based model is one example) that describe microbial survival throughout processing time when stressing conditions are ap plied. The parameters of kinetic models are directly affected by temperature. Despite the number of mathematical equa tions used to describe the dependence of the kinetic parame ters on temperature (so-called secondary models), there is a lack of studies regarding model comparison and adequacy in data fitting. This work provides a review of mathematical models that describe the temperature dependence of kinetic parameters related to microbial thermal inactivation. Regression analysis schemes and tests seeking model compar ison are presented. A case study is included to provide guid ance for the assessment of secondary model adequacy and regression analyses procedures. When modelling temperature effects on sigmoidal inactivation kinetics of microorganisms, one should be aware about the regression methodology ap plied. The most adequate models according to the two-step regression methodology may not be the best selection if a global fit is applied.
- On the Use of the Gompertz Model to Predict Microbial Thermal Inactivation Under Isothermal and Non-Isothermal ConditionsPublication . Gil, Maria M.; Miller, Fátima A.; Brandão, Teresa R. S.; Silva, Cristina L. M.Food processes should be designed to provide an adequate margin of safety against microbiological risk of food poisoning and food spoilage throughout shelf life. In this field, the use of mathematical models that describe the microorganisms’ kinetics in such conditions is an important tool for convenient design, control and optimization of efficient processes. If those models are accurate and precise, one can extract the best aiming at predictive purposes. The Gompertz equation is commonly applied to describe sigmoidal kinetics. Besides the proven adequacy of the model in those kinetics descriptions, most of the reported works do not use Gompertz equation in the most convenient form, and insightful information could be obtained with re-parameterized forms. This work aims at reviewing the use of the Gompertz model to describe inactivation, as well as re-parameterized forms that include parameters related to the survival curve features. Microbial survival often presents a shoulder prior to inactivation, followed by a linear phase (corresponding to a maximum inactivation rate) and a tail residual population. The versatility of the Gompertz model in describing kinetics with different shapes, varying from a log-linear tendency till a complete sigmoidal shape, makes it attractive for predictive purposes, both under static and dynamic temperature conditions. Drawbacks and critical features of the model, when it is applied to microbial responses, will be overview.