Kinetic study of the thermal inactivation of during food thermal processing.

has attracted attention due to its remarkable health benefits for human, but the dynamic changes of its viable bacteria during thermal processing have been less reported. In this study, a predictive model for the survival of during thermal processing of food was developed and validated during the processing of coffee, tea, instant noodles, calcium milk biscuits, muffin cake and steamed buns. The kinetics of heat inactivation activities of VHProbi C08 and GBI-30, 6086 at 85, 95, 105, 110 and 115 °C were investigated, and their coefficients of determination were greater than 0.91 and 0.87, and the root-mean-square errors were less than 0.64 and 0.43, respectively. The z-values of VHProbi C08 and GBI-30, 6086 were obtained by Bigelow model fitting as 36.1 °C and 36.9 °C, respectively. The developed prediction model was applied to the thermal processing of six food products and the measured values were all within ±0.5 Log (CFU/mL) of the predicted values, indicating high prediction accuracy. The model predicts the survival of simply by obtaining the initial number of viable bacteria and the change in temperature. These suggested that the model can be used as an effective tool to evaluate the stability of in food thermal processing.