التفاصيل البيبلوغرافية
| العنوان: |
PREDICTIVE MODELING AND GROWTH MODELS OF AEROBIC MESOPHILIC BACTERIA ON FRESH-CUT LETTUCE BY HYPOCHLORITE-WASHING. |
| المؤلفون: |
LU, ZHAO‐XIN, LU, FENG‐XIA, ZHANG, LI‐KUI, BIE, XIAO‐MEI, ZOU, XIAO‐KUI |
| المصدر: |
Journal of Food Safety; May2007, Vol. 27 Issue 2, p157-168, 12p, 1 Diagram, 4 Charts, 2 Graphs |
| مصطلحات موضوعية: |
HYPOCHLORITES, LETTUCE, FOOD contamination, RESPONSE surfaces (Statistics), EXPERIMENTAL design, CHLORINE, FOOD safety |
| مستخلص: |
Response surface methodology was used to evaluate the effect of three selected factors (chlorine concentration, washing time and water-to-lettuce ratio) on reducing aerobic mesophilic bacteria on fresh-cut lettuce. According to statistical analysis, the model established was effective in predicting the reduction of aerobic mesophilic bacteria on fresh-cut lettuce by washing with chlorine. In addition, best-fit Gompertz-modified models were described to evaluate aerobic mesophilic bacteria growth on fresh-cut lettuce during storage at 0, 4 and 25C, respectively. The final load of aerobic mesophilic bacteria and shelf life of fresh-cut lettuce could be predicted in various storing temperatures with the growth models. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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