Abstract
This chapter begins by presenting the beneficial and undesirable effects of thermal processing on foods, and it discusses current practices for the kinetic modeling of microbial inactivation in foods undergoing thermal processing. We then highlight the insight gained from plotting scaled sensitivity coefficients and residuals for parameter estimation problems using a specific case study. We also provide a list of software programs dealing with the forward and inverse modeling of microbial growth and inactivation. Those programs that are applied for solving the inverse problem are briefly described. We hope that this overview of the most recent developments in kinetic modeling will be a useful resource for those designing thermal processes for foods.
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