Thermal inactivation of bacteria-a new predictive model for the combined effect of three environmental factors: temperature, pH and water activity
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | GroPIN |
| Model-DependenVariableUnits | h-1 |
| Model-DependentVariables | Rate (Death rate) |
| Model-InpendenVariables | aw, pH, temp |
| Model-Notes | T, pH, aw || Eq.6, T=oC |
| Model-ReferenceDescription | Cerf, O., Davey, K. R., Sadoudi, A. K., 1996. Thermal inactivation of bacteria-a new predictive model for the combined effect of three environmental factors: temperature, pH and water activity. Food Research International, 29,219-226 |
| Model-Type | Inactivation |
| PMF-Environment | All foods (generic) |
| PMF-Environment-Details | All Foods |
| PMF-Organism | Escherichia coli O157:H7 |
| 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 | 334 |
| Software-PredictionConditions | Static / Dynamic |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 10 December 2019, 21:12 (CET) |
| Created | 10 December 2019, 21:12 (CET) |