Integrated approach on heat transfer and inactivation kinetics of microorganisms on the surface of foods during heat treatments—software development

Abstract

The objective of this work was to create a software application (Bugdeath 1.0) for the simulation of inactivation kinetics of microorganisms on the surface of foods, during dry and wet pasteurisation treatments. The program was developed under the Real Basic Ó 5.2 application, and it is a user-friendly tool. It integrates heat transfer phenomena and microbial inactivation under constant and time-varying temperature conditions. On the basis of the selection of a heating regime of the medium, the program predicts the food surface temperature and the change in microbial load during the process. Input data and simulated values can be visualised in graphics or data tables. Printing, exporting and saving file options are also available. Bugdeath 1.0 includes also a useful database of foods (beef and potato) and related thermal properties, microorganisms (Salmonella and Listeria monocytogenes) and corresponding inactivation kinetic parameters. This software can be coupled to an apparatus developed under the scope of the European Project BUGDEATH (QLRT-2001-01415), which was conceived to provide repeatable surface temperature-time treatments on food samples. The program has also a great potential for research and industrial applications.

Effect of a post-packaging pasteurization process on inactivation of a Listeria innocua surrogate in meat products

“…The inoculation levels of L. innocua were approximately 10 7 CFU/cm 2 and the numbers of total indigenous aerobic bacteria were, on average, 1.50×10 2 and 1.25×10 3 CFU/ package for sausage and ham, respectively. Microbial inactivation can be predicted under constant process conditions (17). Recently, predictive microbiology has been applied to dynamic temperature conditions through the entire process, including preparation and cooling times (18,19).…”

A Numerical Approach With Variable Temperature Boundary Conditions to Determine the Effective Heat Transfer Coefficient Values During Baking of Cookies

“…(2006) determined variation of the effective heat transfer coefficient from 22 to 28 W/m 2 K in a commercial fan oven using the mass loss rate method. Gil et al. (2006) described the h for bottom surface of the products as the exchange by conduction between the product and the support where the product stands on.…”

Quantitative prediction of microbial behaviour during food processing using an integrated modelling approach: a review

“…Bugdeath software was developed to simulate inactivation kinetics on the surface of foods during dry and wet pasteurisation treatments [44]. It integrates heat transfer phenomena and microbial inactivation under constant and time-varying temperature conditions.…”