Lambert R J W
R2-Scientific, Sharnbrook, Bedfordshire, UK.
J Appl Microbiol. 2003;95(3):500-7. doi: 10.1046/j.1365-2672.2003.02009.x.
To mathematically model published thermal inactivation data sets using an empirical model based on a double Arrhenius function.
A mathematical model, the log R-fat, provided an excellent description of the data sets available: the thermal inactivation of Salmonella anatum at 55 degrees C, Pseudomonas viscosa at 48 degrees C and Streptococcus faecalis at 60 degrees C; Clostridium botulinum spores at various temperatures in the range of 101-121 degrees C (two data sets); thermal inactivation of Salmonella Bedford over the temperature range 50-58 degrees C, water activity range of 0.94-0.99 and a pH range of 4-7; Bacillus stearothermophilus spores from 105 to 121 degrees C and the dry heat sterilization of an indigenous mesophilic soil population over the temperature range of 120-160 degrees C.
The log R-fat model, derived from previously published chemical inactivation studies provides as good, if not better, description of thermal inactivation kinetics as other published models. The model does not invoke either of the two hypotheses of inactivation: the mechanistic or vitalistic, although it is closely linked to descriptions of the former.
The log R-fat double Arrhenius function provides the investigator with a relatively simple and easy mathematical model to apply to data of thermal inactivation. This model may allow a more accurate description of thermal food processing, especially when the safety of marginal heat processes are concerned.
使用基于双阿累尼乌斯函数的经验模型，对已发表的热失活数据集进行数学建模。
一种数学模型，即对数R-脂肪模型，能够很好地描述现有数据集：55℃下鸭沙门氏菌、48℃下粘质假单胞菌和60℃下粪肠球菌的热失活；101-121℃范围内不同温度下肉毒梭菌芽孢（两个数据集）；50-58℃温度范围、0.94-0.99水分活度范围和4-7pH范围内贝德福德沙门氏菌的热失活；105-121℃嗜热脂肪芽孢杆菌芽孢以及120-160℃温度范围内本地嗜温土壤菌群的干热灭菌。
源自先前发表的化学失活研究的对数R-脂肪模型，对热失活动力学的描述即使不比其他已发表模型更好，也同样出色。该模型并未援引失活的两种假设：机械论或生机论，尽管它与前者的描述密切相关。
对数R-脂肪双阿累尼乌斯函数为研究人员提供了一个相对简单易用的数学模型，可应用于热失活数据。该模型可能有助于更准确地描述热食品加工过程，尤其是在涉及临界热加工安全性时。
