Abstract

Traditionally, for the determination of the kinetic parameters of thermal inactivation of a heat labile substance, an appropriate index is selected and its change is measured over time at a series of constant temperatures. The rate of this change is described through an appropriate primary model and a secondary model is applied to assess the impact of temperature. By this approach, the confidence intervals of the estimates of the rate constants are not taken into account. Consequently, the calculated variability of the secondary model parameters can be significantly lower than the actual variability. The aim of this study was to demonstrate the influence of the variability of the primary model parameters in establishing the confidence intervals of the secondary model parameters. Using a Monte Carlo technique and assuming normally distributed DT values (parameter associated with a primary inactivation model), the error propagating on the DTref and z-values (secondary model parameters) was assessed. When DT confidence intervals were broad, the secondary model’s parameter variability was appreciably high and could not be adequately estimated through the traditional deterministic approach that does not take into account the variation on the DT values. In such cases, the proposed methodology was essential for realistic estimations.

Highlights

  • Processing and storage induce changes in foods due to biological, chemical and physical reactions.Such changes proceed at a certain rate and with particular kinetics

  • The application of the proposed methodology resulted on the same mean DTref and z values and did not lead to significant changes of the 95% Confidence Intervals (CI) of the parameters DTref and z compared to their initial estimates

  • The 95% CI on the DTref and z found through the proposed analysis were ±7.7 min and ±2.4 ◦ C, respectively, comparable to the initial estimates of ±7.3 min and ±2.3 ◦ C, respectively, that were calculated without taking into account the uncertainty at the determination of each decimal reduction time (DT)

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Summary

Introduction

Processing and storage induce changes in foods due to biological, chemical and physical reactions.Such changes proceed at a certain rate and with particular kinetics. The use of chemical kinetics, the study of the rates and mechanisms that are involved in the reactions of interest, and the mathematical relationships that best describe the influence of different external or internal factors, such as pH, water activity, pressure, or in particular temperature, on the reaction rate constants have been used to model changes in food quality. Kinetic parameters describing such changes are needed

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