Matematický model baroinaktivace S. cerevisiae a L. plantarum - soubory MS Excel

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F07%3AE0004137" target="_blank" >RIV/00027022:_____/07:E0004137 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Mathematical model of baroinactivation of S. cerevisiae and L. plantarum - files of MS Excel

Popis výsledku v původním jazyce

Baroinactivation data on Saccharomyces cerevisiae CCM 8191 were also acquired for experimental suspensions with pH ranging from 4 to 6 and the water activity value of 0.99, corresponding to physiological saline. Data were acquired within the pressure range of 200 to 300 MPa. The yeast S. cerevisiae is rather sensitive to high pressure treatment. Experimental data were used for setting the parameters of the respective segments of the linear baroinactivation model with the breaking point at about three minutes' pressure holding time. The model was verified and the calculated parameters of baroinactivation were compared with the experimental data found in two baby food products, namely ''Hami? (pH=5.6) and ''Deva? (pH=4.2). In baby food ''Hami? the modelpredicted a much less pronounced reduction of microbial counts than really achieved. Baby food ''Deva? exhibited a rather good agreement between the prediction and the model, but again predicted a smaller reduction than actually attained.

Název v anglickém jazyce

Mathematical model of baroinactivation of S. cerevisiae and L. plantarum - files of MS Excel

Popis výsledku anglicky

Baroinactivation data on Saccharomyces cerevisiae CCM 8191 were also acquired for experimental suspensions with pH ranging from 4 to 6 and the water activity value of 0.99, corresponding to physiological saline. Data were acquired within the pressure range of 200 to 300 MPa. The yeast S. cerevisiae is rather sensitive to high pressure treatment. Experimental data were used for setting the parameters of the respective segments of the linear baroinactivation model with the breaking point at about three minutes' pressure holding time. The model was verified and the calculated parameters of baroinactivation were compared with the experimental data found in two baby food products, namely ''Hami? (pH=5.6) and ''Deva? (pH=4.2). In baby food ''Hami? the modelpredicted a much less pronounced reduction of microbial counts than really achieved. Baby food ''Deva? exhibited a rather good agreement between the prediction and the model, but again predicted a smaller reduction than actually attained.

Druh

A - Audiovizuální tvorba

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/1B44040" target="_blank" >1B44040: Modelování a experimentální výzkum termoinaktivace, baroinaktivace a růstu vybraných mikroorganismů</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2007

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

ISBN

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Místo vydání

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Název nakladatele resp. objednatele

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Verze

Neuveden

Identifikační číslo nosiče

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