Contemporary Formulation and Distribution Practices for Cold-Filled Acid Products: Australian Industry Survey and Modeling of Published Pathogen Inactivation Data
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DOLU 03/29/2019
Model-Creator GroPIN
Model-DependenVariableUnits h-1
Model-DependentVariables Rate (Death rate)
Model-InpendenVariables aw, benzoic_acid, citric_acid, disaccharide, hexoses, lactic_acid, pH, sorbic_acid, temp, undiss_acetic_acid
Model-Notes Preservatives & formulation of cold-filled acid products || eq.5, UAc=Undissociated Acetic acid (% w/w aq.), Diss=Disaccharide (% w/w aq.), aw=water activity, Hex=Hexoses (% w/w aq.), SorbA= Sorbic acid (% w/w aq.), CitrA=Citric acid (% w/w aq.), LactA=Lactic acid (% w/w aq.), BenzA= Benzoic acid (% w/w aq.)
Model-ReferenceDescription Chapman, B., Scurrah, K. J., Ross, T., 2010. Contemporary Formulation and Distribution Practices for Cold-Filled Acid Products: Australian Industry Survey and Modeling of Published Pathogen Inactivation Data. Journal of Food Protection, 73,895-906
Model-Type Inactivation
PMF-Environment Cold-filled acid dressings and sauces (mayonnaises, dressings, sauces, diluted vinegar, cider)
PMF-Environment-Details Sauces / Dressings
PMF-Organism Escherichia coli O157:H7
Software GroPIN
Software-Accessibility Public / Local installation
Software-Link http://www.aua.gr/psomas/gropin/
Software-Modeling Yes, if parameters are provided by user
Software-Notes 321
Software-PredictionConditions Static / Dynamic
system:type OpenFSMR
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Author taras_guenther
Last Updated 26 September 2019, 12:42 (CEST)
Created 26 September 2019, 12:42 (CEST)