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Microbe Growth Models and Quantitative Evaluation of Food Packaging -Evaluation of Microbial Contamination by means of Normalized Freshness and Microbial Growth Rate Coefficient that may commonly be applied through Lag Phase and Stationary Phase-

机译:食品包装的微生物生长模型和定量评估-通过归一化新鲜度和微生物生长速率系数(通常可通过滞后阶段和静止阶段使用)对微生物污染进行评估-

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摘要

1. This paper proposes new and original Microbial Growth Models, on which Growth Rate Coef ficient‘b’can commonly be applied through Lag Phase and Stationary Phase. And it tries to ver- if y these models by refering to several Food Poisoning Microbe of “Food Micro Model”. Among these, “Metabolism Transfer Type” model of Reductive Growth Phase was discoverd by the writer in l964 through the fermentation study. Further, it will show and verify that Freshness Reductive Coefficient‘k’is proportional to Aw, and Growth Rate Coefficient‘b’is proportional to Aw~n. 2. As for the model of variable temperature (patented in 1998), it tries to verify the proposed rela- tion between “Microbe Growth”and “Normalized Freshness Reduction”, through the real time ex- periment under the circumstances of variable temperature. 3. It shows that above mentioned‘k’and‘b’are very important to precisely and quantitatively evaluate the Effectiveness of Food Packaging, and recommends Film and Sheeting Manufacturers to provide“several temperature data” on Gas Transmission Rate.
机译:1.本文提出了新的和原始的微生物生长模型,可以通过滞后阶段和静止阶段共同应用增长率系数“ b”。并且它尝试通过参考“食物微观模型”中的几种食物中毒微生物来检验这些模型。其中,作者在1964年通过发酵研究发现了还原性生长期的“代谢转移类型”模型。此外,它将显示并验证新鲜度降低系数“ k”与Aw成正比,而增长率系数“ b”与Aw〜n成正比。 2.关于可变温度模型(1998年获得专利),它试图通过在可变温度情况下的实时实验来验证“微生物生长”与“标准化新鲜度降低”之间的建议关系。 3.表明上述“ k”和“ b”对于精确定量地评估食品包装的有效性非常重要,并建议薄膜和片材制造商提供有关气体透过率的“多个温度数据”。

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