Thermal processing and kinetic modeling of inactivation

K. Dolan1,2; H. Habtegebriel3; V.P. Valdramidis4; D. Mishra5    1 Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA2 Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI, USA3 Groupe-ESA (Ecole Superieure d'Agriculture), Angers, France4 University of Malta, Msida, Malta5 Mead Johnson Nutrition, Evansville, IN, USA


This chapter begins by presenting the beneficial and undesirable effects of thermal processing on foods, and it discusses current practices for the kinetic modeling of microbial inactivation in foods undergoing thermal processing. We then highlight the insight gained from ...

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