Microbial inactivation often follows a sigmoidal kinetic behaviour, with an initial lag phase,
followed by a maximum inactivation rate period and tending to a final asymptotic value …

Food processes should be designed to provide an adequate margin of safety against
microbiological risk of food poisoning and food spoilage throughout shelf life. In this field, the …

In this study dynamic microbial inactivation experiments are exploited for performing
parameter identification of a non-linear microbial model. For that purpose microbial …

In many food products, the population of microorganisms present after initial manufacturing
stages is too high. As such, an intervention treatment is required to reduce the microbial load …

In this paper, optimal experimental design is applied for the characterization of the microbial
inactivation of Listeria monocytogenes under non-isothermal conditions, modelled by the …

This contribution presents the bioinactivation software, which implements functions for the
modelling of isothermal and non-isothermal microbial inactivation. This software offers …

Temperature treatments are one of the most commonly used methods for microbial
inactivation in food industries. Microbial inactivation models can support optimization of …

The most commonly used methods to generate microbial inactivation curves are based on
the assumptions that microbial mortality follows first order kinetics and that the temperature …

Aims: This study aimed to apply differential scanning calorimetry (DSC) to evaluate the
thermal inactivation kinetics of bacteria. Methods and Results: The apparent enthalpy (Δ H) …

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 …