Assessment of the uncertainty in thermal food processing decisions based on microbial safety objectives

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:31Z
Fecha de publicación2011-01-01
ResumenMonte Carlo procedures can be used to evaluate the uncertainty of food safety and quality estimations associated with the variability in the parameters for the calculation model used Procedures for possible inclusion in an undergraduate process engineering course covering the assessment of uncertainty in thermal processing decisions were developed using spreadsheets and operations found in the Excel(TM) Analysis ToolPack Published thermal decimal reduction time (D-T T = 110 degrees C) and initial spore load (N-o spores/container) level for Clostridium botulinum Type B in mushroom were used to estimate a thermal process mg time (F-T) For a survival probability (N) of 1 spore in 10(9) containers and using mean values for the parameters D-T and log N-o yielded F-110 C = 5 96 min Unique combinations of D-T and N-o datasets generated assuming normal and lognormal distributions respectively were used to obtain the distribution for the spore survival probability and the associated percentage of under processing Next the coefficient of variation (CV) for the percentage of under processing based on 2-500 generated datasets was calculated and used a a criterion to determine that 100 was an acceptable minimum number of datasets to estimate a recommended thermal process (F-110 C = 9 6 min) considering the reported variability of the parameters DT and N-o This thermal process would yield a 10(-9) failure rate with a 95\% confidence based on the frequency distribution for spore survival probability The same procedures were used to assess the impact of lowering the standard deviation of both N-o and D-110 degrees C by 10\% 50\% and 90\% yielding 86 78 and 64 min respectively as a recommended thermal process at 110 degrees C with 95\% confidence (C) 2010 Elsevier Ltd All rights reservedes_ES
Doihttps://doi.org/10.1016/j.jfoodeng.2010.08.027es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4338
Idiomaenes_ES
EditorialELSEVIER SCI LTDes_ES
RelaciónJournal of Food Engineeringes_ES
URL relacionadohttps://doi.org/10.1016/j.jfoodeng.2010.08.027es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteJournal of Food Engineering
Palabra claveUndergraduate educationes_ES
Palabra claveThermal processinges_ES
Palabra claveStatistical variabilityes_ES
Palabra claveMonte Carlo simulationes_ES
Palabra claveExcel spreadsheetses_ES
TítuloAssessment of the uncertainty in thermal food processing decisions based on microbial safety objectiveses_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorChotyakul, Nattaporn
AutorVelazquez, Gonzalo
AutorTorres, J. Antonio
AutorChotyakul, Nattapornes_ES
AutorVelazquez, Gonzaloes_ES
AutorTorres, J. Antonioes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número3es_ES
Rango de páginas247-256es_ES
URL relacionadahttps://doi.org/10.1016/j.jfoodeng.2010.08.027
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen102es_ES

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