Corrigendum to “Development of a predictive model for the growth kinetics of aerobic microbial population on pomegranate marinated chicken breast fillets under isothermal and dynamic temperature conditions” [Food Microbiol. 55 (2016) 25–31]

2016 ◽  
Vol 58 ◽  
pp. 148
Author(s):  
Anastasia Lytou ◽  
Efstathios Z. Panagou ◽  
George-John E. Nychas
Keyword(s):  
Predictive Model ◽  
Growth Kinetics ◽  
Microbial Population ◽  
Chicken Breast ◽  
Dynamic Temperature ◽  
Temperature Conditions ◽  
Kinetics Of

Response Surface Models for Effects of Temperature and Previous Growth Sodium Chloride on Growth Kinetics of Salmonella Typhimurium on Cooked Chicken Breast†

1999 ◽  
Vol 62 (12) ◽  
pp. 1470-1474 ◽  
Author(s):  
THOMAS P. OSCAR
Keyword(s):  
Salmonella Typhimurium ◽  
Response Surface ◽  
Relative Error ◽  
Growth Kinetics ◽  
Chicken Breast ◽  
Salmonella Spp ◽  
Response Surface Models ◽  
Surface Models ◽  
Effects Of Temperature ◽  
Kinetics Of

Response surface models were developed and validated for effects of temperature (10 to 40°C) and previous growth NaCl (0.5 to 4.5%) on lag time (λ) and specific growth rate (μ) of Salmonella Typhimurium on cooked chicken breast. Growth curves for model development (n = 55) and model validation (n = 16) were fit to a two-phase linear growth model to obtain λ and μ of Salmonella Typhimurium on cooked chicken breast. Response surface models for natural logarithm transformations of λ and μ as a function of temperature and previous growth NaCl were obtained by regression analysis. Both λ and μ of Salmonella Typhimurium were affected (P < 0.0001) by temperature but not by previous growth NaCl. Models were validated against data not used in their development. Mean absolute relative error of predictions (model accuracy) was 26.6% for λ and 15.4% for μ. Median relative error of predictions (model bias) was 0.9% for λ and 5.2% for μ. Results indicated that the models developed provided reliable predictions of λ and μ of Salmonella Typhimurium on cooked chicken breast within the matrix of conditions modeled. In addition, results indicated that previous growth NaCl (0.5 to 4.5%) was not a major factor affecting subsequent growth kinetics of Salmonella Typhimurium on cooked chicken breast. Thus, inclusion of previous growth NaCl in predictive models may not significantly improve our ability to predict growth of Salmonella spp. on food subjected to temperature abuse.

Predictive model for the growth kinetics of Listeria monocytogenes in raw pork meat as a function of temperature

Food Control ◽  
2014 ◽  
Vol 44 ◽  
pp. 16-21 ◽  
Author(s):  
Yong Ju Lee ◽  
Byeong Su Jung ◽  
Hyun Joo Yoon ◽  
Kee-Tae Kim ◽  
Hyun-Dong Paik ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Predictive Model ◽  
Growth Kinetics ◽  
Pork Meat ◽  
Kinetics Of

Growth kinetics of Marquis wheat. VI. Genetic dependence and winter hardening

1974 ◽  
Vol 52 (1) ◽  
pp. 151-157 ◽  
Author(s):  
F. D. H. Macdowall
Keyword(s):  
Plant Growth ◽  
Growth Kinetics ◽  
Inverse Relationship ◽  
Growth Parameters ◽  
Freeze Tolerance ◽  
Maximum Growth ◽  
Growth Coefficient ◽  
Temperature Conditions ◽  
Lower Temperature ◽  
Kinetics Of

An examination was made of the ability of the previously defined growth parameters to distinguish between Marquis and several other cultivars of wheat under controlled non-hardening (25 °C) and hardening (2–4 °C) temperature conditions. The spring wheats Marquis and Pitic were compared with the winter wheats Cappelle, Talbot, Rideau, and Kharkov. The maximum growth coefficient, kmL, for cv. Pitic significantly exceeded all others, those for Cappelle and Rideau were intermediate, and that for Talbot was lowest, but the range for winter wheats was not different from that for spring wheats at either temperature. Considerably reduced growth occurred under the lower temperature but neither the inverse relationship that is generally recognized to exist between plant growth and hardiness nor the recent evidence for growth in hardening tissues themselves were supported by any quantitative match between the growth parameters and freeze tolerance. It was concluded that the intrinsic growth coefficient, rather than the gross growth coefficient with its storage component, must be determined for correlation with hardening.

Inactivation kinetics of alkaline phosphatase and lactoperoxidase, and denaturation kinetics of β-lactoglobulin in raw milk under isothermal and dynamic temperature conditions

2001 ◽  
Vol 68 (1) ◽  
pp. 95-107 ◽  
Author(s):  
WENDIE L. CLAEYS ◽  
LINDA R. LUDIKHUYZE ◽  
ANN M. VAN LOEY ◽  
MARC E. HENDRICKX
Keyword(s):  
Alkaline Phosphatase ◽  
Linear Regression ◽  
Regression Method ◽  
Linear Regression Method ◽  
Dynamic Temperature ◽  
Temperature Conditions ◽  
Non Linear ◽  
One Step ◽  
Β Lactoglobulin ◽  
Kinetics Of

A detailed kinetic study of alkaline phosphatase, lactoperoxidase and β-lactoglobulin was carried out in the context of identifying intrinsic time–temperature indicators for controlling the heat processing of milk. The heat inactivation or denaturation of alkaline phosphatase, lactoperoxidase and β-lactoglobulin under isothermal conditions was found to follow first order kinetics. Experimental results were analysed using both a two step linear regression and a one step non-linear regression method. Results obtained using the two statistical techniques were comparable, but the 95% confidence interval for the predicted values was smaller when the one step non-linear regression method was used, indicating its superiority for estimating kinetic parameters. Thermal inactivation of alkaline phosphatase and lactoperoxidase was characterized by z values of 5·3 deg C (D60 °C = 24·6 min) and 4·3 deg C (D71 °C = 38·6 min) respectively. For the denaturation of β-lactoglobulin we found z values of 7·9 deg C (D75 °C = 49·9 min) in the temperature range 70–80 °C and 24·2 deg C (D85 °C = 3·53 min) in the range 83-95 °C. Dref and z were evaluated under dynamic temperature conditions. To estimate the statistical accuracy of the parameters, 90% joint confidence regions were constructed.

The Ordered Phase Formation in Ti-Al-Ga Alloys

1970 ◽  
Vol 28 ◽  
pp. 440-441
Author(s):  
Shiro Fujishiro ◽  
Harold L. Gegel
Keyword(s):  
Thermal Stability ◽  
High Temperature ◽  
Titanium Alloys ◽  
Growth Kinetics ◽  
Stoichiometric Composition ◽  
Good Potential ◽  
Alpha Titanium ◽  
Cold Rolled ◽  
Kinetics Of ◽  
Thermal Stability Of

Ordered-alpha titanium alloys having a DO19 type structure have good potential for high temperature (600°C) applications, due to the thermal stability of the ordered phase and the inherent resistance to recrystallization of these alloys. Five different Ti-Al-Ga alloys consisting of equal atomic percents of aluminum and gallium solute additions up to the stoichiometric composition, Ti3(Al, Ga), were used to study the growth kinetics of the ordered phase and the nature of its interface.The alloys were homogenized in the beta region in a vacuum of about 5×10-7 torr, furnace cooled; reheated in air to 50°C below the alpha transus for hot working. The alloys were subsequently acid cleaned, annealed in vacuo, and cold rolled to about. 050 inch prior to additional homogenization

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