مقایسهٔ روشها
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| HACCP× | مقدار D و مقدار Z× | |
|---|---|---|
| حوزه | علوم غذایی | علوم غذایی |
| خانواده | Process / pipeline | Process / pipeline |
| سال پیدایش≠ | 1988 | 1923 |
| پدیدآور≠ | Frank Bryan | Charles Olin Ball |
| نوع≠ | Risk Management Framework | Microbial Inactivation Kinetics |
| منبع بنیادین≠ | 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 ↗ | Stumbo, C. R. (1973). Thermobacteriology in food processing (2nd ed.). Academic Press. link ↗ |
| نامهای دیگر≠ | — | decimal reduction time, thermal resistance |
| مرتبط | 3 | 3 |
| خلاصه≠ | 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. | 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. |
| ScholarGateمجموعهداده ↗ |
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