Contemporary Formulation and Distribution Practices for Cold-Filled Acid Products: Australian Industry Survey and Modeling of Published Pathogen Inactivation Data
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | GroPIN |
| Model-DependenVariableUnits | LogCFU/h |
| Model-DependentVariables | Rate |
| Model-InpendenVariables | NaCl, citric_acid, disaccharide, hexoses, pH, sorbic_acid, temp, undiss_acetic_acid |
| Model-Notes | Preservatives & formulation of cold-filled acid products || eq.4, UAc=Undissociated Acetic acid (% w/w aq.), Diss=Disaccharide (% w/w aq.), NaCl=salt (% w/w aq.), Hex=Hexoses (% w/w aq.), SorbA= Sorbic acid (% w/w aq.), CitrA=Citric 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 | Sauce/Dressings |
| PMF-Organism | Salmonella spp. |
| 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 | 189 |
| Software-PredictionConditions | Static |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 9 December 2019, 16:06 (CET) |
| Created | 9 December 2019, 16:06 (CET) |