Comparison of response surface methodology and the proposed Weibull model for inactivation of Listeria innocua by high hydrostatic pressure

Date

2008-02-01

Author

BUZRUL, Sencer
CEVIK, Mete
Alpas, Hami

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Published inactivation data of Listeria innocua by high hydrostatic pressure (HHP) were used to compare the prediction capabilities of response surface methodology (RSM) and the proposed Weibull model. A quadratic function was used for the secondary modeling of the reduced Weibull model's time constant parameter so that this model consisted of pressure, temperature and time just like RSM equation. Application of each model was shown separately. The usability, differences and similarities of these models were also pointed out. In general, the reduced Weibull model gave better predictions than RSM at 207 and 276 MPa for three temperature values (25, 35 and 45C); however, at 345 MPa for 35 and 45C just the opposite was observed.

Subject Keywords

Food Science, Microbiology, Parasitology

URI

https://hdl.handle.net/11511/40028

Journal

JOURNAL OF FOOD SAFETY

DOI

https://doi.org/10.1111/j.1745-4565.2007.00101.x

Collections

Department of Food Engineering, Article

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Citation Formats

S. BUZRUL, M. CEVIK, and H. Alpas, “Comparison of response surface methodology and the proposed Weibull model for inactivation of Listeria innocua by high hydrostatic pressure,” JOURNAL OF FOOD SAFETY, pp. 142–156, 2008, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/40028.