Modeling of microbial quality of food
1993
Zwietering, M.
In this thesis it is shown that predictive modeling is a promising tool in food research, to be used to optimize food chains. Various models are developed and validated to be used to describe microbial growth in foods.A tool is developed to discriminate between different models and to restrict the number of parameters in models. Models to describe a growth curve and to describe the effect of temperature, and the effect of shifts in temperatures, are developed and validated with a large amount of experimental data.Furthermore, a procedure is developed to couple quantitative and qualitative information in a structured manner. Simple procedures to make (preliminary) shelf-life predictions are given, as are procedures to extend these (simple) models.The most important advantage of modeling is that insight is gained in the progression of microbial growth within a product chain. Furthermore, these models are shown to be essential to calculate quality changes with the use of decision support systems (DSS).
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Este registro bibliográfico ha sido proporcionado por Wageningen University & Research