Сравнение методов
Просматривайте выбранные методы рядом; строки с различиями подсвечены.
| D-величина и Z-величина× | Ускоренное определение срока годности× | |
|---|---|---|
| Область | Пищевая наука | Пищевая наука |
| Семейство | Process / pipeline | Process / pipeline |
| Год появления≠ | 1923 | 1975 |
| Автор метода≠ | Charles Olin Ball | Mizrahi and Symbolistic |
| Тип≠ | Microbial Inactivation Kinetics | Degradation Kinetics Method |
| Основополагающий источник≠ | Stumbo, C. R. (1973). Thermobacteriology in food processing (2nd ed.). Academic Press. link ↗ | Mizrahi, S. (1996). Kinetic models of food quality and shelf-life: A review. Journal of Food Quality, 19(4), 315-340. link ↗ |
| Другие названия≠ | decimal reduction time, thermal resistance | ASLT |
| Связанные | 3 | 3 |
| Сводка≠ | 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. | Accelerated Shelf-Life Testing (ASLT) uses elevated temperature and controlled storage conditions to rapidly assess product degradation and predict realistic shelf-life without waiting months. By measuring quality parameters (moisture, acidity, nutrient levels, microbial growth) at accelerated conditions and applying kinetic modeling, ASLT predicts expiration dates and optimal storage parameters before market launch. |
| ScholarGateНабор данных ↗ |
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