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Comparison of response surface methodology and the proposed Weibull model for inactivation of Listeria innocua by high hydrostatic pressure
- Buzrul, S., Çevik, M., Alpas, H.
- Journal of food safety 2008 v.28 no.1 pp. 142-156
- high pressure treatment, Listeria innocua, food contamination, bacterial contamination, predictive microbiology, response surface methodology, Weibull statistics, statistical models, microbial growth, decontamination
- Published inactivation data of Listeria innocua by high hydrostatic pressure (HHP) were used to compare the prediction capabilities of response surface methodology (RSM) and the proposed Weibull model. A quadratic function was used for the secondary modeling of the reduced Weibull model's time constant parameter so that this model consisted of pressure, temperature and time just like RSM equation. Application of each model was shown separately. The usability, differences and similarities of these models were also pointed out. In general, the reduced Weibull model gave better predictions than RSM at 207 and 276 MPa for three temperature values (25, 35 and 45C); however, at 345 MPa for 35 and 45C just the opposite was observed. It becomes increasingly apparent that high hydrostatic pressure treatment of food products is often required for effective microbial inactivation. In consequence the prediction of microbial inactivation is essential. Accurate prediction of high hydrostatic pressure inactivation by means of different modeling approaches would be very beneficial to the food industry in selecting optimum combinations of pressure, temperature and time to obtain desired levels of microbial inactivation while minimizing the production costs and maintaining a maximum degree of sensory and nutrient quality.