ASABE Technical Library - Abstract

Click on “Download PDF” for the PDF version or on the title for the HTML version.
If you are not an ASABE member or if your employer has not arranged for access to the full-text, view access and subscription options

Estimation of the Survival Curve of Salmonella sp. and Listeria Innocua During the Thermal Process

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  Paper number  023044,  2002 ASAE Annual Meeting . (doi: 10.13031/2013.10845) @2002
Authors:   Fumihiko Tanaka, Kazuo Morita, Miyako Nishida, Shoko Shinto
Keywords:   microbiological safety, Thermal inactivation

The objective of this study was to develop the evaluation software of microbiological safety of food during microwave heating. The information of thermal inactivation kinetics of potential pathogens in food material is essential for proper thermal process design and operation. Mathematical model was developed to predict the thermal inactivation of microorganisms, Salmonella sp. and Listeria innocua, in chicken breast meat during microwave heating. The model was based on three-dimensional heat and mass transfer with appropriate boundary conditions, and microbiological destruction model. The model was solved numerically using the control volume method.

(Download PDF)    (Export to EndNotes)