Albert I, Mafart P
Unité Mét@risk, Institut National Agronomique de Paris-Grignon, 16, rue Claude Bernard 75231 Paris cedex 05, France.
Int J Food Microbiol. 2005 Apr 15;100(1-3):197-211. doi: 10.1016/j.ijfoodmicro.2004.10.016. Epub 2004 Dec 10.
In this paper, a modified Weibull model is proposed to fit microbial survival curves. This model can incorporate shoulder and/or tailing phenomena if they are encountered. We aim to obtain an accurate fit of the "primary" modelling of the bacterial inactivation and to provide a useful and meaningful model for biologists and food industry. A delta parameter close to the classical concept of the D value, established for sterilisation processes, is used in the model. The specific parameterisation of the Weibull model is evaluated for the parameter of interest delta. The goodness-of-fit of the model is compared to the one produced by the model proposed by Geeraerd et al., [Geeraerd, A.H., Herremans, C.H., Van Impe, J.F., 2000. Structural model requirements to describe microbial inactivation during a mild heat treatment. Int. J. Food Microbiol. 59, 185-209.] on experimental data. As our model provides good fits for the different types of survival curves analysed, further research can focus on the development of suitable secondary model types. In this respect, it is interesting to note that the delta parameter is close to the D concept.
本文提出了一种修正的威布尔模型来拟合微生物存活曲线。如果遇到肩部和/或拖尾现象，该模型可以将其纳入。我们旨在获得细菌失活“初级”建模的精确拟合，并为生物学家和食品工业提供一个有用且有意义的模型。模型中使用了一个与为灭菌过程建立的经典D值概念相近的δ参数。针对感兴趣的参数δ对威布尔模型的特定参数化进行了评估。将该模型的拟合优度与Geeraerd等人[Geeraerd, A.H., Herremans, C.H., Van Impe, J.F., 2000. 温和热处理过程中描述微生物失活的结构模型要求。《国际食品微生物学杂志》59, 185 - 209.]提出的模型对实验数据的拟合优度进行了比较。由于我们的模型对所分析的不同类型存活曲线都能提供良好的拟合，进一步的研究可以集中在合适的二级模型类型的开发上。在这方面，值得注意的是δ参数与D概念相近。
