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Visualisation et modélisation de l'inactivation thermique des bactéries contenues dans un produit alimentaire modélisé.

Visualization and modelling of the thermal inactivation of bacteria in a model food.

Auteurs : BELLARA S. R., FRYER P. J., MCFARLANE C. M., et al.

Type d'article : Article

Résumé

The use of mathematical modelling to describe heat transfer within foods, combined with data describing bacterial thermal inactivation, may prove useful in developing safer food products while minimizing thermal over-processing. To examine this approach, cylindrical agar blocks containing immobilized bacteria (Salmonella typhimurium and Brochothrix thermosphacta) were used as a model system in this study. The agar cylinders were subjected to external conduction heating by immersion in a water bath. They were then incubated, sliced open, and examined by image analysis techniques for regions of no bacterial growth. Model simulation results agreed well with experimental results for both bacteria, demonstrating the utility of the technique.

Détails

  • Titre original : Visualization and modelling of the thermal inactivation of bacteria in a model food.
  • Identifiant de la fiche : 2000-1875
  • Langues : Anglais
  • Source : Appl. environ. Microbiol. - vol. 65 - n. 7
  • Date d'édition : 07/1999

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