Literature DB >> 8880313

Characteristics of a multicomponent first-order model for thermal inactivation of microorganisms and enzymes.

H Fujikawa1, T Itoh.   

Abstract

There are several mathematical models that express different types of non-linear thermal inactivation of microorganisms and enzymes. Among the models the characteristics of a multicomponent first-order model were studied on a calculative simulation. For the initial period of inactivation the pattern of the model was predominantly affected by the kinetics of the component with the highest initial concentration. For longer periods of inactivation the pattern was predominantly affected by the kinetics of the component whose rate constant was the lowest. It was also found that the observation period affected the apparent pattern of the model. The estimation method of parameter values of the model from inactivation curves was then studied.

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Year:  1996        PMID: 8880313     DOI: 10.1016/0168-1605(96)01004-5

Source DB:  PubMed          Journal:  Int J Food Microbiol        ISSN: 0168-1605            Impact factor:   5.277


  2 in total

1.  Heat inactivation of a norovirus surrogate in cell culture lysate, abalone meat, and abalone viscera.

Authors:  Shin Young Park; San-Cheong Bae; Sang-Do Ha
Journal:  Food Environ Virol       Date:  2014-12-20       Impact factor: 2.778

2.  Kinetic Modeling, Thermodynamic Approach and Molecular Dynamics Simulation of Thermal Inactivation of Lipases from Burkholderia cepacia and Rhizomucor miehei.

Authors:  Natividad Ortega; Laura Sáez; David Palacios; María D Busto
Journal:  Int J Mol Sci       Date:  2022-06-19       Impact factor: 6.208

  2 in total

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