Sammenlign metoder
Gennemgå dine valgte metoder side om side; rækker, der afviger, er fremhævet.
| D-værdi og Z-værdi× | HACCP× | |
|---|---|---|
| Fagområde | Fødevarevidenskab | Fødevarevidenskab |
| Familie | Process / pipeline | Process / pipeline |
| Oprindelsesår≠ | 1923 | 1988 |
| Ophavsperson≠ | Charles Olin Ball | Frank Bryan |
| Type≠ | Microbial Inactivation Kinetics | Risk Management Framework |
| Oprindelig kilde≠ | Stumbo, C. R. (1973). Thermobacteriology in food processing (2nd ed.). Academic Press. link ↗ | Bryan, F. L. (1992). Hazard Analysis Critical Control Point Evaluations: A Guide to Identifying Hazards and Assessing Risks Associated with Food Preparation and Storage. Journal of Food Protection, 55(1), 51-59. link ↗ |
| Aliasser≠ | decimal reduction time, thermal resistance | — |
| Relaterede | 3 | 3 |
| Resumé≠ | D-value (decimal reduction time) and Z-value characterize the thermal resistance of microorganisms in food. D-value is the time required at a specific temperature to reduce microbial population by 90% (one log unit). Z-value is the temperature change needed to reduce the D-value tenfold. Together, they enable food processors to design thermal processes ensuring microbial safety while minimizing nutrient loss. | HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety developed in the late 1980s by Bryan and colleagues. It identifies potential biological, chemical, and physical hazards in food production processes and establishes critical control points to prevent contamination. HACCP is now globally recognized as the gold standard for food safety management. |
| ScholarGateDatasæt ↗ |
|
|