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| D值与Z值× | 加速保质期测试× | |
|---|---|---|
| 领域 | 食品科学 | 食品科学 |
| 方法族 | Process / pipeline | Process / pipeline |
| 起源年份≠ | 1923 | 1975 |
| 提出者≠ | Charles Olin Ball | Mizrahi and Symbolistic |
| 类型≠ | Microbial Inactivation Kinetics | Degradation Kinetics Method |
| 开创性文献≠ | 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 ↗ |
| 别名≠ | decimal reduction time, thermal resistance | ASLT |
| 相关 | 3 | 3 |
| 摘要≠ | 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. |
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