阿累尼乌斯方程
热力学
活化能
微生物
反应速率常数
化学
线性化
D值
反向
动能
动力学
物理化学
物理
食品科学
细菌
数学
生物
非线性系统
量子力学
遗传学
几何学
标识
DOI:10.1016/j.foodchem.2019.05.150
摘要
The effect of temperature on thermal inactivation of microorganisms and thermal degradation of certain chemical compounds can be either described by the Arrhenius model for the rate constant (k) or by the D/z model for the decimal reduction time (D). Although equivalent, it is difficult to directly reconcile these two models which have different model structures. This study hypothesized that the two models can be reconciled by linearization of the inverse of absolute temperature (1/T) and heating temperature (T), and the activation energy (Ea) can be directly calculated from z and their relationship is independent of T. The hypothesis was validated using the z and Ea of various chemical compounds, enzymes, and vegetative cells and spores of microorganisms in various substrates published in the literature. The results of this study show that the empirical models are practically reconciled.
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