用终点法检索化学保鲜消毒中微生物灭活动力学参数

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Engineering Reviews Pub Date : 2022-05-30 DOI:10.1007/s12393-022-09310-6
Micha Peleg
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引用次数: 0

摘要

微生物对化学防腐剂和消毒剂的反应可以用传统的Chick-Watson-Hom (CWH)模型或更一般的Weibullian生存模型来描述,但这是一种特殊情况。化学药剂的功效及其浓度依赖关系可以用幂律或对数指数项来描述。对于动态失活,不稳定剂或挥发剂的耗散可以用柔性双参数模型来描述,该模型作为代数项插入到微分速率方程中。原则上,这两种模型都可以通过药剂浓度恒定或初始和最终浓度不恒定来估计目标微生物的生存参数,并得出相应的最终存活率。这种端点法不需要确定整个生存曲线,在动态情况下也不需要确定代理的整个耗散曲线。静态失活需要联立非线性代数方程的数值解,而动态失活则需要联立非线性方程的数值解,其右手边是微分速率方程的数值解,其中agent的耗散模式作为一项包含在内。当Weibullian生存模型的形状因子先验已知时,实验最终存活率的理论最小值为2,当未知时为3。然而,模型和数学过程的验证必须来自于它们正确预测最终存活率的能力,而不是在参数大小计算中使用,这至少需要一个额外的实验最终存活率测定。
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Retrieval of Microbial Inactivation Kinetic Parameters in Chemical Preservation and Disinfection by the Endpoints Method

The response of microorganisms to chemical preservatives and disinfectants can be described by the traditional Chick-Watson-Hom’s (CWH) model or more general Weibullian survival model, of which it is a special case. The chemical agent efficacy and its concentration dependence can be described by either a power-law or log-exponential term. For dynamic inactivation, the unstable or volatile agent’s dissipation can be described by a flexible two-parameter model, which is inserted as an algebraic term into the differential rate equation. In principle, both models can be used to estimate a targeted microbe’s survival parameters from the agent’s concentrations when constant or its initial and final concentrations only if not, and the corresponding final survival ratios reached. This Endpoints Method eliminates the need to determine the entire survival curves, and in the dynamic case the agent’s entire dissipation curves too. Static inactivation requires the numerical solution of simultaneous nonlinear algebraic equations, and dynamic, of simultaneous nonlinear equations whose right-hand side is the numerical solution of differential rate equations in which the agent’s dissipating pattern is incorporated as a term. When the Weibullian survival model’s shape factor is known a priori, the theoretical minimum of experimental final survival ratios needed is two and when unknown three. However, validation of the model and mathematical procedure must come from their ability to predict correctly final survival ratios not used in the parameter magnitudes calculation, which requires at least one additional experimental final survival ratio determination.

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来源期刊
Food Engineering Reviews
Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-
CiteScore
14.20
自引率
1.50%
发文量
27
审稿时长
>12 weeks
期刊介绍: Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.
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