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Modelling the effect of pH and pectin concentration on the PEF inactivation of Salmonella enterica serovar Typhimurium by using the Monte Carlo simulation

AuthorsSampedro Parra, Fernando ; Rodrigo Aliaga, Dolores ; Martínez López, Antonio
Orange juice
Pulsed electric fields
Monte Carlo simulation
Issue DateMar-2011
CitationFood Control 22 (3-4): 420-425 (2011)
AbstractThe effects of pH (3.5, 4 and 4.5), electric field (15, 25, 35 and 40 kV/cm) and pectin concentration (0.1, 0.3 and 0.6%) on the inactivation kinetics of Salmonella typhimurium in an orange juice-milk beverage treated by pulsed electric fields (PEF) were studied. A secondary model, based on Weibull distribution function, was used together with a Monte Carlo simulation to establish the most influential factors on the final number of Salmonella cells after PEF treatment. The Monte Carlo simulation can be a useful and practical tool for the industry to predict how the process parameters and product formulation will influence the food safety of the product.
Description6 pages, 2 figures, 4 tables
Publisher version (URL)http://dx.doi.org/10.1016/j.foodcont.2010.09.013
Appears in Collections:(IATA) Artículos
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