Effect of Salt, Smoke Compound, and Temperature on the Survival of Listeria monocytogenes in Salmon during Simulated Smoking Processes
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | GroPIN |
| Model-DependenVariableUnits | h-1 |
| Model-DependentVariables | Rate |
| Model-InpendenVariables | NaCl, phenols, temp |
| Model-Notes | T, NaCl, Phenol (ppm) || T(oC), Phe(Phenols):ppm, NaCl(%) |
| Model-ReferenceDescription | Hwang, C-A., Sheen, S., Juneia, V.K., 2009. Effect of Salt, Smoke Compound, and Temperature on the Survival of Listeria monocytogenes in Salmon during Simulated Smoking Processes. Journal of Food Science, 74,522-529 |
| Model-Type | Inactivation |
| PMF-Environment | Salmon fillets |
| PMF-Environment-Details | Seafood |
| PMF-Organism | Listeria monocytogenes |
| Software | GroPIN |
| Software-Accessibility | Public / Local installation |
| Software-Link | http://www.aua.gr/psomas/gropin/ |
| Software-Modeling | Yes, if parameters are provided by user |
| Software-Notes | 285 |
| Software-PredictionConditions | Static / Dynamic |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 17 September 2019, 14:17 (CEST) |
| Created | 17 September 2019, 14:17 (CEST) |