Thermal inactivation parameters of Bacillus amyloliquefaciens S109.3
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DOLU 03/29/2019
Model-Creator Symprevious
Model-DependentVariables log reductions required
Model-Foodprocess Thermal processing
Model-InpendenVariables aw, pH, temp, lactic_acid, heat resistance parameters
Model-Notes Thermal inactivation parameters of Bacillus amyloliquefaciens S109.3 isolated from cereal products. Data obtained within the frame of the European project DREAM
Model-Type Inactivation
PMF-Environment All foods (generic)
PMF-Environment-Details All food
PMF-Organism Bacillus amyloliquefaciens
Software SymPrevius
Software-Accessibility Commercial
Software-Link http://www.symprevius.net/
Software-PredictionConditions Static / Dynamic by T° records / Dynamic- temperature profile defined using heat penetration parameters
system:type OpenFSMR
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Author taras_guenther
Last Updated 9 December 2019, 16:06 (CET)
Created 9 December 2019, 16:06 (CET)