Simulation of Microbial Growth in Food Using Its Estimated Temperature

• FUJIKAWA Hiroshi

  Tokyo University of Agriculture and Technology, Faculty of Agriculture, Department of Veterinary Medicine

• KANO Yoshihiro

  Toyoseimaiki Corporation

抄録

Recently we developed a method that estimates the temperatures of a cylindrical sausage exposed at various temperature patterns (FSTR 14:111-116, 2008); the method was based on the heat conduction law and temperature difference between a standard point and points on the surface of the food as the boundary conditions. In this study, we confirmed that the method also successfully estimates the temperature of a hamburger patty at various patterns of temperature. Then, we simulated bacterial growth in the food at a dynamic temperature using a combination of our temperature estimation method and our growth model. This combined simulation can be used as an alert system for microbial growth in foods for the purpose of food safety.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 15 (2), 127-132, 2009

  公益社団法人 日本食品科学工学会

キーワード

• temperature estimation
• heat conduction equation
• growth model
• alert system

詳細情報

• CRID: 1390282679431427840
• NII論文ID: 10025348782
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.15.127
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可