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rdf:type
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Description
| - Na základě získaných termoinaktivačních dat byl vytvořen matematický model termoinaktivace mikroorganismu Enterococcus faecium. Model platí v rozsahu aktivit vody 0,99-0,97, hodnot pH=6,0-7,6 , teplot 60-65°C a byl stanoven v rozsahu koncentrací mikroorganismu 10^2 až 10^8. Byla vytvořena prediktivní procedura v jazyce Visual Basic pro tabulkový procesor MS Excel, která umožňuje vypočítat konečnou koncentraci mikroorganismu při zadání vstupních dat pH, aw, log N0, teploty a doby působení. (cs)
- Data for thermal inactivation of working suspension of Enterococcus faecium in model solutions were acquired and used to develop a mathematical model for thermal inactivation of the bacterium. The model is valid within the water activity range 0.97 to 0.99; pH range 6.0 to 7.6; temperature range 60°C to 65°C, and was determined for the microorganism concentration ranges of 10^2 per ml to 10^8 per ml of the model inactivation solution. An Excel procedure was developed in Visual Basic language which enables the calculation of the final concentration of the microorganism from the input data for pH, aw, logN0, temperature, and holding time of the treatment. The proposed model was verified in experiments using cow and human milks. With cow milk, the correspondence between the experimental and the predicted data is highly satisfactory. With human milk, the model predicts a smaller effect of heating than is that manifested experimentally.
- Data for thermal inactivation of working suspension of Enterococcus faecium in model solutions were acquired and used to develop a mathematical model for thermal inactivation of the bacterium. The model is valid within the water activity range 0.97 to 0.99; pH range 6.0 to 7.6; temperature range 60°C to 65°C, and was determined for the microorganism concentration ranges of 10^2 per ml to 10^8 per ml of the model inactivation solution. An Excel procedure was developed in Visual Basic language which enables the calculation of the final concentration of the microorganism from the input data for pH, aw, logN0, temperature, and holding time of the treatment. The proposed model was verified in experiments using cow and human milks. With cow milk, the correspondence between the experimental and the predicted data is highly satisfactory. With human milk, the model predicts a smaller effect of heating than is that manifested experimentally. (en)
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Title
| - Thermal Inactivation of Enterococcus faecium
- Tepelná inaktivace Enterococcus faecium (cs)
- Thermal Inactivation of Enterococcus faecium (en)
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skos:prefLabel
| - Thermal Inactivation of Enterococcus faecium
- Tepelná inaktivace Enterococcus faecium (cs)
- Thermal Inactivation of Enterococcus faecium (en)
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skos:notation
| - RIV/00027022:_____/07:8P008744!RIV08-MZE-00027022
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http://linked.open.../vavai/riv/strany
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/00027022:_____/07:8P008744
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - thermal inactivation model; Enterococcus faecium; verification (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - Czech Journal of Food Sciences
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...vavai/riv/projekt
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Houška, Milan
- Landfeld, Aleš
- Kýhos, Karel
- Spelina, V.
- Schlemmerová, L.
- Mericka, P.
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issn
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number of pages
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