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Titolo:
Development of evaluation software of microbiological safety of food during microwave heating
Autore:
Tanaka, F; Morita, K; Maeda, Y;
Indirizzi:
Kagoshima Univ, Fac Agr, Kagoshima 8900065, Japan Kagoshima Univ Kagoshima Japan 8900065 Fac Agr, Kagoshima 8900065, Japan
Titolo Testata:
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
fascicolo: 7, volume: 48, anno: 2001,
pagine: 514 - 519
SICI:
1341-027X(2001)48:7<514:DOESOM>2.0.ZU;2-8
Fonte:
ISI
Lingua:
JPN
Soggetto:
CHICKEN BREAST MEAT; SALMONELLA; INACTIVATION; LISTERIA;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
11
Recensione:
Indirizzi per estratti:
Indirizzo: Tanaka, F Kagoshima Univ, Fac Agr, 1-21-24 Korimoto, Kagoshima 8900065, Japan Kagoshima Univ 1-21-24 Korimoto Kagoshima Japan 8900065 , Japan
Citazione:
F. Tanaka et al., "Development of evaluation software of microbiological safety of food during microwave heating", J JPN SOC F, 48(7), 2001, pp. 514-519

Abstract

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 conditionsusing the developed software with Visual Basic language.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 15/07/20 alle ore 05:26:33