Сравнение методов
Просматривайте выбранные методы рядом; строки с различиями подсвечены.
| D-величина и Z-величина× | Кинетика реакции Майяра× | |
|---|---|---|
| Область | Пищевая наука | Пищевая наука |
| Семейство | Process / pipeline | Process / pipeline |
| Год появления≠ | 1923 | 1912 |
| Автор метода≠ | Charles Olin Ball | Louis Camille Maillard |
| Тип≠ | Microbial Inactivation Kinetics | Non-Enzymatic Browning |
| Основополагающий источник≠ | Stumbo, C. R. (1973). Thermobacteriology in food processing (2nd ed.). Academic Press. link ↗ | Hodge, J. E. (1953). Chemistry of browning reactions. Journal of Agricultural and Food Chemistry, 1(15), 928-943. link ↗ |
| Другие названия≠ | decimal reduction time, thermal resistance | browning kinetics |
| Связанные≠ | 3 | 2 |
| 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. | Maillard Reaction Kinetics measures the rate of non-enzymatic browning when amino acids and reducing sugars react under heat. Understanding these kinetics enables optimization of flavor development, control of color changes during processing and storage, and prediction of product quality evolution. |
| ScholarGateНабор данных ↗ |
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