Ordinary least squares (OLS) one-step regression and the sequential procedure were
applied to estimate the dynamic thermal microbial inactivation parameters of Escherichia …

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

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

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 …

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 …

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) …

The first-order kinetics for microbial inactivation was derived more than 100 years ago and is
still used, although more and more researchers are aware of very common non-linear …

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 …