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 …

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

Heat treatment, in various forms, is one of the most widely used food preservation
techniques. This chapter deals with the question of how to describe, in an accurate and at …

The food industry widely uses the F-value which considers microbial log-linear inactivation,
while microbial heat inactivation may result in a non-log-linear inactivation pattern due to …

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

Biphasic isothermal inactivation constitutes a special case of non-linear mortality kinetics. It
can be modeled with a primary model that contains an 'If'statement and three temperature …

Mathematical models developed in predictive microbiology are nowadays an essential tool
for food scientists and researchers. However, advanced knowledge of scientific …

Many sigmoidal functions to describe a bacterial growth curve as an explicit function of time
have been reported in the literature. Furthermore, several expressions have been proposed …

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 …

Quantifying the microbial inactivation during a thermal treatment is a main objective in the
food industry in order to design a microbiologically safe process and to avoid fail-dangerous …