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Titre :
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A model to predict microbial contamination of blanched spinach
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Auteurs :
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E. Mayer-miebach ;
B. Zanoni ;
W. Spiess
|
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Type de document :
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article/chapitre/communication
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|
Année de publication :
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1997
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Format :
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p. 536-542
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Langues:
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= Anglais
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Catégories :
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INDUSTRIE AGRO-ALIMENTAIRE
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Mots-clés:
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EPINARD
;
BLANCHIMENT
;
MICROBIOLOGIE SANITAIRE
;
CONTAMINATION
;
PREVISION
;
MODELE MATHEMATIQUE
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Résumé :
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To predict the microbial concentration of blanched spinach a mathematical model was set up which takes microbial hear resistance into account. Two versions describe microbial counts of vegetative cells and of endospores in blanched spinach as a function of operating conditions during batch and continuous blanching. The predictive model was verified in several batch blanching experiments. Although based on simplified assumptions such as a first-order kinetics model and literature data for thermal inactivation, calculated values for microbial concentration on blanched spinach and in blanching water were similar to the experimental ones. The model can also be applied to a typical industrial continuous blanching treatment of spinach.
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Source :
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Food Science and Technology - Lebensmittel - Wissenschaft & Technologie, vol.30
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