Geeraerd A H, Herremans C H, Van Impe J F
BioTeC-Bioprocess Technology and Control, Department of Food and Microbial Technology, Katholieke Universiteit Leuven, Belgium.
Int J Food Microbiol. 2000 Sep 10;59(3):185-209. doi: 10.1016/s0168-1605(00)00362-7.
The classical concept of D and z values, established for sterilisation processes, is unable to deal with the typical non-loglinear behaviour of survivor curves occurring during the mild heat treatment of sous vide or cook-chill food products. Structural model requirements are formulated, eliminating immediately some candidate model types. Promising modelling approaches are thoroughly analysed and, if applicable, adapted to the specific needs: two models developed by Casolari (1988), the inactivation model of Sapru et al. (1992), the model of Whiting (1993), the Baranyi and Roberts growth model (1994), the model of Chiruta et al. (1997), the model of Daughtry et al. (1997) and the model of Xiong et al. (1999). A range of experimental data of Bacillus cereus, Yersinia enterocolitica, Escherichia coli O157:H7, Listeria monocytogenes and Lactobacillus sake are used to illustrate the different models' performances. Moreover, a novel modelling approach is developed, fulfilling all formulated structural model requirements, and based on a careful analysis of literature knowledge of the shoulder and tailing phenomenon. Although a thorough insight in the occurrence of shoulders and tails is still lacking from a biochemical point of view, this newly developed model incorporates the possibility of a straightforward interpretation within this framework.
为杀菌过程建立的D值和z值的经典概念，无法处理真空低温烹饪或冷却烹饪食品轻度热处理过程中出现的典型非对数线性存活曲线行为。制定了结构模型要求，立即排除了一些候选模型类型。对有前景的建模方法进行了深入分析，并在适用时根据具体需求进行调整：卡萨olari（1988年）开发的两个模型、萨普鲁等人（1992年）的失活模型、怀廷（1993年）的模型、巴拉尼和罗伯茨生长模型（1994年）、奇鲁塔等人（1997年）的模型、道特里等人（1997年）的模型以及熊等人（1999年）的模型。利用蜡样芽孢杆菌、小肠结肠炎耶尔森菌、大肠杆菌O157:H7、单核细胞增生李斯特菌和清酒乳杆菌的一系列实验数据来说明不同模型的性能。此外，还开发了一种新颖的建模方法，满足所有制定的结构模型要求，并基于对肩部和拖尾现象文献知识的仔细分析。尽管从生化角度对肩部和拖尾现象的发生仍缺乏深入了解，但这种新开发的模型在此框架内纳入了直接解释的可能性。
