Development of evaluation software of microbiological safety of food during microwave heating

Tanaka Fumihiko, Kazuo Morita, Yoshiharu Maeda

研究成果: ジャーナルへの寄稿記事

1 引用 (Scopus)

抄録

The objectives of this study were to develop a evaluation software of microbiological safety of food during microwave heating. The information of thermal inactivation kinetics of potential pathogens in food material is essential for proper thermal process design and operation. Mathematical model was developed to predict the thermal inactivation of microorganisms, Salmonella sp. and Listeria innocua, in chicken breast meat during microwave heating. The model was based on three-dimensional heat transfer with appropriate boundary conditions, and microbiological destruction model. The model was solved numerically using the control volume method. Under the unsteady state, thermal inactivation of microorganism was evaluated at various conditions using the developed software with Visual Basic language.

元の言語英語
ページ(範囲)514-519
ページ数6
ジャーナルNippon Shokuhin Kagaku Kogaku Kaishi
48
発行部数7
DOI
出版物ステータス出版済み - 1 1 2001
外部発表Yes

Fingerprint

microwave treatment
Food Safety
heat inactivation
microbiological quality
Microwaves
Heating
Software
Hot Temperature
microorganisms
Listeria innocua
breast meat
chicken meat
food pathogens
heat transfer
Salmonella
mathematical models
Listeria
heat
kinetics
Meat

All Science Journal Classification (ASJC) codes

  • Food Science

これを引用

Development of evaluation software of microbiological safety of food during microwave heating. / Fumihiko, Tanaka; Morita, Kazuo; Maeda, Yoshiharu.

:: Nippon Shokuhin Kagaku Kogaku Kaishi, 巻 48, 番号 7, 01.01.2001, p. 514-519.

研究成果: ジャーナルへの寄稿記事

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