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Case Studies in Novel Food Processing Technologies by F Feeherry, C Doona, K Kustin

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20

Comparing the effectiveness of thermal and non-thermal food preservation processes: the concept of equivalent efficacy

M.G. Corradini,     Universidad Argentina de la Empresa, Argentina

M. Peleg,     University of Massachusetts-Amherst, USA

Abstract:

New non-thermal preservation technologies have created the need to establish equivalence between the lethality of conventional thermal processes and that of their alternatives. Since microbial inactivation need not follow first-order kinetics, and if it does the D-value’s temperature dependence need not be log-linear, the traditional ‘F0 value’ can rarely be directly converted into a survival ratio. For nonlinear inactivation, a model like the Weibullian-Log logistic (WeLL) can translate ...

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