Сравнение методов
Просматривайте выбранные методы рядом; строки с различиями подсвечены.
| D-величина и Z-величина× | HACCP× | |
|---|---|---|
| Область | Пищевая наука | Пищевая наука |
| Семейство | Process / pipeline | Process / pipeline |
| Год появления≠ | 1923 | 1988 |
| Автор метода≠ | Charles Olin Ball | Frank Bryan |
| Тип≠ | Microbial Inactivation Kinetics | Risk Management Framework |
| Основополагающий источник≠ | 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 ↗ |
| Другие названия≠ | decimal reduction time, thermal resistance | — |
| 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. | 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. |
| ScholarGateНабор данных ↗ |
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